We recently visited a popular French restaurant, and I wanted to order a wonderful bowl of French Onion Soup (without the bread, of course), but luck would have it that the soup had flour as the base. Still craving some a few weeks later, I made French Onion Soup the easy AND gluten-free way – and the one that leaves you with wonderfully delicious roast beef leftovers.
Shredded Roast Beef with French Onion Soup
1 3-5 lb. rump roast, visible fat removed
5 yellow onions, thinly sliced
1 bottle red wine
1 tbsp. butter
Melt butter in a large pressure cooker, add onions and simmer on medium heat until onions are softened. Lay raw roast on the bed of onions, salt and pepper to taste. Cover with half of the bottle of red wine, add enough additional water until liquid has reached the top line on your pressure cooker. Cover according to directions, adding pressure valve, and raise heat to medium-high until pressure has been established.
Lower to medium heat and continue cooking under pressure for one hour. Remove from heat, run under cold water until pressure has been released.
Remove roast; set aside. Pour liquid and onions into a large serving bowl.
Shred roast, return to pressure cooker. Add the rest of the red wine and enough liquid to reach the top line of your pressure cooker. Cover according to your directions, including pressure valve, and return to medium-high heat for an additional 45 minutes. Remove from heat and allow to sit until pressure is released (or run under cold water to serve immediately).
Serve soup topped with a slice of provolone cheese.