Low Sal French Onion and Sirloin Soup

Two 6 oz tender sirloin steaks or filets

3-4 large shallots 

1/4 cup friendly flour (I use tapioca flour)

1/4 cup vodka

3 TB butter

2 cups beef broth 

Swiss cheese 

Croutons 

Heat a dutch oven or heavy pot. Slice steak onto bite sized pieces . Slice shallots length wise. Add a small amount of canola oil to heated pot and add steak. Brown on one side for about three minutes to get a good sear, then flip, working in batches of necessary. When steak is seared on all sides, remove from pot and set aside. Add a TB butter to the pot. When melted, add shallots. Stir shallots continuously until they are golden brown (about 15 minutes). When shallots have reached a golden color and are soft, add another TB of butter. When melted, add flour. Quickly stir into shallots. When shallots begin to stick together, add vodka. Begin to deglaze pot as you stir. Let the mixture cook for about five minutes, stirring continuously. Add another TB of butter and gradually add in broth. Stir continuously until all broth is added. Return steak to pot. When soup begins to boil, lower heat and simmer for about 20 minutes or until soup begins to thicken up (if you used tapioca flour, the soup will thicken quickly). Serve topped with Swiss cheese and croutons (I make my own croutons from this recipe).

Serves two.