Linda highlights local chefs, producers and all things food in Culinaire Magazine.
Linda is the Editor-in-Chef for Culinaire Magazine. For years, her and her team have featured local producers, chefs and more putting Calgary on the culinary map. This recipe was featured in the first Culinaire Magazine more than 5 years ago and it is one that she still revisits today. Learn more about Culinaire Magazine.
LYONNAISE STEAK AND ONION SOUP
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons canola oil
- 1 cup lean Bessie beef (use top sirloin, round roast, steak or stir fry!)
- 3 yellow onions, sliced
- 1/4 cup sherry or dry white wine
- 3 cups beef broth. Or learn how you can make your own beef stock.
- 2 cups chicken broth
- 3 sprigs fresh thyme
- 1 bay leaf
- 2 1/2 teaspoon salt
- 1 teaspoon ground pepper
- Cutting board
- Receive your Bessie Box delivery.
- Defrost your Bessie beef.
- Peel the onions and cut lengthwise into thin slices.
- Heat butter and oil in a pan large enough to hold all the ingredients. When hot, add the diced beef and brown gently. Remove the meat and set aside.
- Add the sliced onions to the pot with 1½ tsp of salt and stir well. Allow the onions to brown evenly at medium heat, stirring occasionally (this may take up to 20 minutes).
- When the onions are browned, turn the heat to low and add the sherry/wine, followed by the beef and chicken broths.
- Add the herbs, diced beef and seasoning, and bring to a simmer.
- Gently simmer the soup for about 1½ hours, removing any traces of fat.
- Remove the thyme sprigs and bay leaves, taste the soup and adjust seasoning if required.