Shelly's Recipe

STEAK AND ONION SOUP

Category: Soups

1 tbsp. olive oil
2 (10 oz) bags frozen diced onions
1 lb Deli sliced bottom round roast beef
1/4 cup cream sherry
2 cups water
1 (14 1/2 oz) can beef broth
1 (14 1/2 oz) can chicken broth
1 tbsp. ketchup
3 bay leaves
1 tsp black pepper (optional)
1 tbsp. beef base

Preheat saucepan on high for 2-3 minutes. Place olive oil and onions in saucepan. Cook for 12-15 minutes, stirring occasionally, until lightly browned. Slice roast beef into 1/2 inch squares and set aside. Stir in remaining ingredients (except roast beef), reduce heat to medium and cook for 10 minutes, stirring occasionally. Stir roast beef into soup and cook for 2 minutes or until the roast beef is just heated. Remove bay leaves and discard. Serve. Serves 6