SMOKEY FRENCH ONION BISQUE WITH STEAK

Smokey French Onion Bisque with Steak image

Provided by Marina Neff

Number Of Ingredients 13

4 large white onions julienned
3 Tbsp olive oil
3 Tbsp flour
1 lb steak or roast beef, cubed
3 c chicken stock
2 c beef or veal stock
1 qt heavy cream
1 Tbsp worcestershire sauce
1 Tbsp balsamic vinegar
2 Tbsp bbq sauce
1/2 Tbsp chocolate syrup (yes, really)
1/4 c smokey mozzarella cheese
1/2 tsp cracked black pepper

Steps:

1. Heat the oil in a large saute pan over medium heat. Then saute the onions until they're caramelized very dark.
2. deglaze the pan with chicken stock then remove the pan from the heat and add flour stirring constantly till it makes a roux paste
3. return to heat and slowly add the rest of the stock while continuing to stir. Add the cream, worcestershire sauce, balsamic vinegar, bbq sauce, cheese, and chocolate syrup... mix well and simmer on low.
4. in a seperate saucepan, saute the meat till just cooked and heated through then add to the soup. Simmer for 20 - 30 minutes, taste, then add salt and pepper to taste.
5. * note, the original recipe called for you to deglaze the pan with 2 tblsp of brandy, bring to a flame and cook till brandy was reduced. I've tried it both ways and still prefer to deglaze with the stock - I'm including this step here though in case anyone else would like to try it that way too.