"Pillon's" French Dip Soup | How to make "Pillon's" French Dip Soup

By Jen   |  31st Jan 2018  |  
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  • "Pillon's" French Dip Soup, How to make "Pillon's" French Dip Soup
"Pillon's" French Dip Soupby Jen
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About "Pillon's" French Dip Soup Recipe

a different, yet tasty french onion soup... with many taste testings over the years... to copy a Quebec restaurant's

"Pillon's" French Dip Soup is an aromatic, flavorful and delicious dish which is very much popular in French. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When "Pillon's" French Dip Soup is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing "Pillon's" French Dip Soup at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 15 minute for the preparation and 45 minute to cook it perfectly. On the Better Butter website, you can find the recipe of "Pillon's" French Dip Soup by Jen Smallwood in step by step with pictures so you can easily learn how to cook the perfect "Pillon's" French Dip Soup at your home without any difficulties. "Pillon's" French Dip Soup is one of the representative dishes of French which you can serve in any special occasions.

"Pillon's" French Dip Soup

Ingredients to make "Pillon's" French Dip Soup

  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 6 large onions, thinly sliced
  • 2 garlic cloves, finely chopped
  • salt & freshly ground black pepper - to taste
  • 3 sprigs thyme
  • 1 fresh or dried bay leaf
  • 1/2 c white wine
  • 5 - 6 c beef stock
  • 1/2 loaf crusty bread, torn into bite-size pieces and toasted
  • 1/2 lb deli-style roast beef, shredded
  • grated parmesan cheese, optional

How to make "Pillon's" French Dip Soup

  1. Heat a deep pot over medium to medium-high heat. Add olive oil, 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 then add thyme sprigs and a ba
  2. 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
  3. 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. Simmer for 15 mins.
  4. 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 cov
  5. If you like, top it off with a handful of grated parmesan cheese.

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