We just did a crockpot version that uses Brisket (or Chuck Roast), Onion Soup Mix, 2 bottles of Dark Beer, a Beef Bullion Cube or two and about 8 hours on high in the pot. Near the end of the cooking time, shred the beef like you would pull pork for a BBQ, but leave it in the ‘soup’.
Instead of a soup bowl, we get some onion rolls or medium sized firm sub rolls, Put the Provolone Slice in the cut roll, and stuff it with the shredded tender beef…. Then dip it ala French Dip-style. Jan likes it with Kraut on the sandwich, I prefer the Kraut on the side.
So there’s more one can do with Onion Soup than drink it !!!!