Ingredients
Scale
- 1 Tablespoon butter or olive oil
- 2 large onions, sliced thin
- 1 large bell pepper, cored and chopped
- 1/4 cup red wine
- Juices from Crockpot Za’atar Pot Roast (recipe here) or 3 – 4 cups beef broth
- 1 1/2 cups chopped pot roast or leftover roast beef
- To serve: very thinly sliced bread, toasted, and about 2 cups shredded Dubliner cheese
Instructions
- In a large saucepan, melt the butter, then add the onions. Cover and cook for about 5 – 10 minutes until the onions are very soft, stirring fairly frequently, then uncover and continue to cook, stirring constantly, for 15 – 20 minutes more until the onions are dark and caramelized, adding a splash of wine when the onions get dry and cooking until the wine is evaporated before adding more wine.
- Add the bell pepper and cook until the pepper is tender. Preheat the oven to 350 F.
- Add the juices (or broth) to the pot and stir to mix. Cover and cook for 5 minutes, then stir in the meat and taste the soup. If it needs more broth or is too salty, add a bit more broth or some water (I added 1 cup water). Cover and cook for 5 or so minutes more, until all the things in the soup are nice and hot.
- Pour the soup into bowls and top each bowl with a thin slice of toast. Pile about 1/2 cup of Dubliner cheese on top of each toast and set the bowls in the oven for about 15 minutes or until the cheese is nice and melted and bubbly.
- Enjoy the soup while it’s hot!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2015, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.