Beef Broth Soup With Caramelized Onion Grilled Cheese

Beef Broth Soup

My Sweet Pea started 3 year old pre-K two weeks ago – and she’s now been battling a cold for about two weeks. I’m assuming the few days that she actually attended school, they really focused on learning how to share – because Little Miss shared her sickly germs with me (such a good sharer – I’m a proud Mama!). So after 2 weeks of little appetite, lot’s of coughing, a little fever, and 2 boxes of tissues – I am totally sick of it. I’ve finally got my appetite back, and all I can think about is a crisp gooey grilled cheese and a piping hot bowl a soup. So soup and sammie it is!

Caramelized Onion Grilled Cheese

Beef Broth Soup

Stock

  • 1 1/2 Lbs. beef short ribs
  • 1/2 Lb. chuck steak
  • 1/4 C. red wine (merlot)
  • 2 carrots, rough chopped
  • 2 stalks celery, rough chopped
  • 1 onion, quartered
  • 3 cloves garlic, smashed
  • 2 tsp. salt
  • 1 T. peppercorns
  • 6 fresh thyme sprigs
  • Water to cover (8-10 C.)

Soup

  • 4 crimini mushrooms
  • 2 green onions
  • 1 garlic clove
  • 1 tsp. chopped thyme
  • salt and pepper, to taste

For stock : In a large stock pot, brown short ribs in 1 T. olive oil. Add in wine, simmer for 3 to 4 minutes. Add in chuck steak, vegetables and garlic. Pour in enough water to cover by an inch or so. Season with salt, peppercorns and thyme. Bring to a simmer and reduce heat to low. Cover and allow to slowly simmer for 3 – 4 hours.

Remove ribs and pull meat off of the bones. Shred meat and set aside for later. Remove large vegetable pieces and discard. Strain broth through a sieve lined with cheesecloth into a large bowl. Cover bowl and allow to cool. Once broth has cooled, skim fat from broth.

For soup : In a pot, bring broth and meat up to a simmer. Slice mushrooms, green onions, and garlic paper thin. Add to broth. If needed, add salt and pepper. Simmer uncovered for 20 – 30 minutes. Serve hot with grilled cheese sandwich.

Caramelized Onion Grilled Cheese Sandwich 

  • 8 slices bread (5-grain Italian)
  • 4 – 6 Oz. cheese, shredded (mozzarella and sharp cheddar)
  • Caramelized onions (2 large onions)
  • 1 T. butter, softened

Heat a non-stick skillet over medium head. Lightly coat each slice of bread with butter, place for slices (butter down) into the skillet. Top each piece of bread with 1/4 of onions and 1/4 of cheese. Top with second slice of bread (butter up). Grill until bottom bread is golden. Flip sandwiches and cook until second side is golden and cheese has melted through.

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