French dip soup

Mmmmmm when it is in the 50s and a tropical storm is heading straight through your area, clouds wind and rain no sun it is a perfect night for soup.

Work all day no problemo this soup can be pre-made and part of it is made in the crock-pot

Do you like french dip sandwiches? What about French onion soup? Well what If I told you that I combined my love of both of these meals into this awesome fall soup!

French dip soup

Recipe by The Closet cookCourse: MainDifficulty: Medium




  • 2.5 pounds boneless chuck roast

  • 4 large onions sliced

  • 1 package of Au jus

  • 2 cup water

  • 1 stick of butter

  • 4 cups beef broth

  • 4 cups chicken broth

  • 2 cloves garlic minced

  • 1 tablespoon worcesterschire

  • 1 tsp thyme

  • 2 cups shredded cheese (a good melting cheese like provolone or gruyere cheese)

  • baguettes cut up into croutons

  • olive oil to drizzle on the baguette to toast


  • In a crock pot on low setting put the chuck roast in with 1 packet of Au Jus and 1 cup of water cook for 8 hours or until cooked through remove and shred set aside
  • In a large stock pot put butter over medium heat and put onion slices let cook for 20 minutes stirring occasionally
  • Turn the oven on to 400 degrees
  • Put a lid on the onions, allow steam to come out (crack the lid)
  • Place stock pot with cracked lid inside the 400 degree onion and cook for 1 hour check and stir occasionally so not to burn
  • Remove from oven return to stove top
  • Add 1 cup of water to caramelized onions stir
  • Cook 5 minutes until it reduces by half
  • Add broth and stir
  • Add seasonings(garlic, thyme, worchesteshire sauce)
  • Add shredded meat stir to incorporate into soup
  • Cook simmer 5 minutes
  • Shred cheese of choice (we used gruyere cheese)
  • Toast your baquette to make croutons
  • Fill up small oven save bowls with soup (not too much as you need to put croutons and cheese in
  • Top soup with croutons
  • Top croutons with a good amount of cheese
  • Place your bowls on a pan and place in the oven
  • Broil the soup watch close until cheese is melted and brown
  • ****VERY HOT**** remove from oven and allow to sit for 5 minutes befor eating, enjoy!

If you try this recipe let us know by commenting below!

Author: redefineyourclosetwithdanielle

I am a Personal Wardrobe Stylist and Closet Whisperer with Ruby Ribbon! By Day I teach allied Health mainly Medical Coding, I am a Certified Medical Coder, Auditor and Instructor through the AAPC. I love learning new techniques, skills, and subjects, I am currently enrolled at Capella getting my Masters Degree in Public Health! I absolutely love Ruby Ribbon, my business not only helps me to pay for fun activities for my family but also helps me empower women through confidence building clothes and fashion. I have always loved blogs, reading and writing so here I am I hope that you enjoy this blog and if you are interested in learning more about what I do at Ruby Ribbon please contact me!

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