3 ICONIC SOUPS Every Home Cook Should Master

Ingredients

• 900 g Ground Beef (80/20 (9:1) ratio for flavor and texture)
• 2700 g Beef Stock (Three 900 g boxes of low‑sodium store‑bought beef stock)
• 2500 g Yellow Onions (Thinly sliced into 1/8‑inch strips (about 3 mm))
• 113 g Unsalted Butter (One stick, for sautéing onions)
• 240 ml Water (One cup for initial steaming; additional water added during deglazing)
• 1 pinch Salt (Generous pinch with onions; adjust at end)
• 2 g Fresh Thyme (Chopped; about 1 teaspoon)
• to taste Fresh Black Pepper (Coarsely cracked for heat and aroma)
• 10 g All-Purpose Flour (Creates a thin roux for body)
• 150 g Dry Sherry (Adds caramel‑like depth; reduce until dry)
• 25 g Worcestershire Sauce (Umami boost)
• pinch MSG (Optional flavor enhancer; about 1/8 tsp)
• 100 g Gruyère Cheese (Grated for topping the toast)
• 100 g Provolone Cheese (Sliced, placed on top of the toast before broiling)
• 30 ml Olive Oil (For frying the bread slices)
• 8 slices Rustic Sourdough Bread (Thick slices that hold up to broth)

Instructions

1. Make Beef Stock in Pressure Cooker

   Add the 2 lb (≈900 g) 80/20 ground beef and the three boxes (≈2.7 kg) of store‑bought beef stock to the pressure cooker. Secure the lid and cook on high pressure for 25–30 minutes.

   Time: PT30M

2. Slice the Onions

   Trim the ends of the onions, cut each onion in half across the equator, turn 90°, then slice into 1/8‑inch (≈3 mm) strips. You should end up with about 2.5 kg of sliced onions.

   Time: PT15M

3. Caramelize the Onions

   Melt the stick of butter in the heavy‑bottom pot over medium heat. Add the sliced onions, 1 cup (240 ml) water, and a generous pinch of salt. Cover and steam for 5 minutes. Uncover, increase heat to medium‑high, and cook, stirring frequently, until most moisture evaporates (≈5 minutes). Reduce to medium and continue to caramelize, stirring and scraping the bottom, for about 30 minutes. Every 3 minutes add ¼ cup (60 ml) water, deglaze, and scrape browned bits. Continue adding water 5–10 more times until onions are deep brown, almost purple, and sweet‑scented.

   Time: PT1H

4. Strain the Beef Stock

   When the pressure cooker cycle is complete, carefully release pressure, open the lid, and pour the broth through a fine mesh sieve into a clean container. Set aside.

   Time: PT5M

5. Season the Onions

   Add the chopped fresh thyme and a generous amount of cracked black pepper to the caramelized onions. Stir and fry for about 1 minute.

   Time: PT2M

6. Make a Light Roux

   Sprinkle the 10 g of all‑purpose flour over the onions, stirring constantly for 30 seconds until the flour is fully incorporated and no lumps remain.

   Time: PT1M

7. Add Dry Sherry

   Pour in the 150 g of dry sherry. Increase heat to bring to a gentle boil and reduce until the liquid is almost completely evaporated (about 2–3 minutes).

   Time: PT3M

8. Combine Stock and Flavorings

   Stir in the strained beef stock, Worcestershire sauce, and the optional pinch of MSG. Mix well.

   Time: PT2M

9. Simmer the Soup

   Bring the mixture to a gentle simmer and cook for 15 minutes to let flavors meld.

   Time: PT15M

10. Final Seasoning

    Taste the soup and add more salt or pepper if needed. Remove from heat.

    Time: PT2M

11. Prepare Cheesy Toasts

    Heat a skillet over medium heat, add olive oil, and fry the sourdough slices until golden on both sides. Top each slice with grated Gruyère and a slice of provolone. Place the toasts on a baking sheet and broil until the cheese bubbles and browns (about 3–5 minutes).

    Time: PT10M

    Temperature: Broiler

12. Serve

    Ladle hot soup into bowls, place two cheesy toasts on top of each bowl, and finish with a generous sprinkle of freshly cracked black pepper.

    Time: PT5M

Nutrition Facts

Calories

380

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g