Warm up your winter evenings with this hearty and fiery Beef & Onion Soup topped with irresistibly crispy cheesy toasts! Rich, tender beef simmered in a bold tomato and chilli-infused broth, topped with bubbling, golden cheese on crusty bread – it’s the ultimate comfort food with a spicy kick. Perfect for chilly nights, this soup will keep you cosy and satisfied while adding a little heat and lots of flavour to your winter menu!
PREP TIME: 15 MINUTES
COOKING TIME: 2 HOURS
SERVES: 4
INGREDIENTS FOR SOUP:
500g stewing beef, cut into small chunks
1 tbsp Banhoek Chilli Oil
2 red onions, thinly sliced
2 cloves garlic, minced
1 tbsp chilli oil (plus extra to drizzle)
1 tsp smoked paprika
1 tbsp tomato paste
400g tinned chopped tomatoes
750ml beef stock
Salt and black pepper, to taste
Fresh parsley or thyme, for garnish (optional)
INGREDIENTS FOR CHEESY TOAST:
4 slices crusty bread
1 tbsp butter, softened
100g grated mature cheddar
40g grated mozzarella
½ tsp Dijon mustard (optional)
METHOD:
Sear the beef:
Heat a heavy-based pot over medium-high heat. Drizzle Banhoek Chilli Oil and season the beef with salt and pepper and brown in batches until caramelised. Remove and set aside.
Soften the onions:
Lower the heat, then add red onions to the pot. Cook for 8–10 minutes until soft and golden. Add garlic and cook for 1 minute more.
Build the flavour:
Stir in extra chilli oil, smoked paprika, and tomato paste. Cook for 1–2 minutes to bring out the flavours.
Simmer until tender:
Return the beef to the pot. Add chopped tomatoes and beef stock. Bring to a boil, then lower the heat and simmer gently for 1½ to 2 hours, or until the beef is tender. Stir occasionally, and top up with a splash of water if needed.
Make the toast:
Preheat the oven to 200°C. Butter one side of each slice of bread. Mix the grated cheddar, mozzarella, and Dijon mustard (if using), and spread onto the unbuttered sides.
Grill to perfection:
Place cheese-side-up in the oven for 3-5 minutes, until golden and bubbling.
Serve:
Ladle the soup into bowls. Top with a slice of cheesy toast and drizzle a little extra Banhoek Chilli Oil on the soup if desired. Garnish with herbs.
