Best French Dip Soup Rachael Ray Recipes

FRENCH DIP SOUP (RACHAEL RAY)

Steps:

• Heat a deep pot over medium to medium-high heat.
• Add EVOO, about one turn of the pan, and butter to the pot.
• Add the onions to the pot as you slice them and the chopped garlic.
• Season with salt and pepper.
• Add thyme sprigs and a bay leaf.
• Cook the onions for 20-25 minutes, stirring frequently, until tender, sweet and deep caramel-colored. If the onions are burning in spots before browning all over, add a splash of water and stir every now and then, scraping the bottom of the pot.
• Once the onions are tender and brown, add the white wine and scrape up all the brown bits from the bottom of the pot.
• Add the beef stock and cover the pot to bring the soup up to a quick boil.
• Place a few chunks of the toasted bread into each of four deep soup bowls or crocks and top the toast with a handful of the shredded roast beef.
• Once the soup reaches a boil, remove the bay leaf and thyme sprigs and ladle into bowls to cover the roast beef.
• If you like, top it off with a handful of cheese and enjoy!

FRENCH DIP SANDWICHES

Steps:

• In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and saute 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consomme in a slow stream. Bring sauce to a bubble and allow to simmer over low heat until ready to serve sandwiches.
• Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.

ROAST BEEF FRENCH DIP WITH GREEN PEA PESTO

Steps:

• Two 3-inch wide long loaves French crusty bread (8 inches of bread per sandwich), split
• For the pesto: In a food processor, combine the basil, peas, Parm, mint, tarragon, garlic and about 1/2 cup EVOO. Season with salt and pepper and process to almost smooth. Transfer to a small container until ready to use. Or refrigerate and bring to room temperature when ready to serve.
• For the beef: Bring the roast to room temperature. Sprinkle the meat with the salt, pepper and rosemary.
• Preheat the oven to 475 degrees F.
• Heat 2 tablespoons EVOO in a Dutch oven or large cast-iron skillet over medium-high heat. Brown the meat evenly, 5 minutes. Then transfer to the oven and roast 30 minutes, or until the internal temperature registers 120 degrees F on a meat thermometer.
• Transfer the roast to a cutting board and cover with foil, 30 minutes. Wrap and store if not serving right away.
• To serve, very thinly slice the meat. Heat the stock to warm but not boiling. Quickly dip the meat in the stock and place on the French bread. Top with the green pea pesto and set the bun top in place.

FRENCH ONION DIP SOUP WITH DIJON AND GRUYERE CROUTONS

Steps:

• Heat a soup pot over medium heat; add the butter and melt. When the butter foams, add the onions, leeks, shallots, garlic, bay leaf, thyme and salt and pepper. Partially cover and cook, stirring occasionally, until caramelized, about 35 minutes. Deglaze the pot with sherry, then add the Worcestershire and stock. Taste for seasoning when it comes to a bubble. Cool and store for a make-ahead meal.
• Heat the soup and creme fraiche over medium heat until bubbly and thickened a bit. Toast the bread on the middle rack under the broiler; remove and top one side with the mustard and cheese. Return to the oven to melt the cheese.
• Serve the soup in shallow bowls, topped with scallions and cheesy croutons.

FRENCH DIP WITH ITALIAN ATTITUDE

Steps:

• Slice baguette open lengthwise. If you prefer you can leave one side together so it opens like a book.
• Transfer the bread to a cookie sheet and toast under the broiler until golden brown. The bread toasts very fast under a hot broil, do not leave it unattended.
• Rub cut side of toasted bread with crushed garlic clove and drizzle with a little olive oil.
• Cover the browned, drizzled, bread with the grated Parmigiano Reggiano cheese.
• To make the dipping jus:.
• While the bread is toasting, heat a skillet over medium-high heat, add about 2 tbls. olive oil, onion, chopped garlic, tomato paste and rosemary. Season with a little salt and pepper.
• Cook this until the onion start to get soft, about 2 - 3 minutes.
• Add beef stock, bring to a simmer and cook for about 2 - 3 minutes to let the flavors come together and it will thicken up just slightly.
• Using tongs swish a few slices of roast beef at a time through the hot broth then transfer to the cheesy garlic bread.
• You just want the beef to get heated through, remember the beef is already cooked.
• If you like an extra juicy French Dip you can dip the browned edge of the bread in the stock mixture before topping with the beef.
• Mound the warmed beef on the bread, top with the provolone cheese & transfer to the broiler to just melt the cheese.
• This is all on one half of the bread, so when you put the sandwich under the broiler to melt the provolone do not include the "top" of the sandwich.
• Enjoy.

OH SO GOOD FRENCH ONION SOUP

Steps:

• Heat a deep pot over medium to medium high heat. Work next to the stove to slice onions. Add oil and butter to the pot. Add onions to the pot as you slice them. When all the onions are in the pot, season with salt and pepper and 1 teaspoon fresh thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry to the pot and deglaze the pan drippings. Add 6 cups stock and cover pot to bring soup up to a quick boil.
• Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Preheat broiler to high. Once soup reaches a boil, ladle it into bowls. Float toasted crusty bread on soup and cover each bowl with a mound of cheese. Sprinkle remaining fresh thyme on cheese and place cookie sheet with soup bowls on it under hot broiler until cheese melts and bubbles.