2 tablespoon(s) unsalted butter
1 medium (about 1 1/2 cups) onion, chopped
2 can(s) (14 1/2-ounce) low-sodium beef broth
1 cup(s) red wine, (like zinfandel or cabernet sauvignon)
1 teaspoon(s) fresh-ground pepper
1 teaspoon(s) salt
6 sprig(s) fresh thyme
1 tablespoon(s) olive oil
2 tablespoon(s) red-wine vinegar
1/2 pound(s) beef, (such as strip steak), cut into 1-inch cubes
2 ounce(s) cherry tomatoes
1 large onion, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
Make the soup: Melt the butter in a large saucepan over medium heat. Add the onion and cook until soft -- about 10 minutes. Add broth, wine, 1/2 teaspoon pepper, 1/2 teaspoon salt, and 2 sprigs thyme. Bring to a boil, reduce heat, and simmer for 25 minutes. Strain and keep warm.
Make the kabobs: Preheat the grill to medium-high heat. Toss the olive oil, vinegar, remaining salt and pepper, beef, tomatoes, onions, and peppers in a large bowl. Let sit for 20 minutes. Skewer and grill -- about 4 minutes a side for medium. Place one skewer each in 4 soup bowls, add the broth, and garnish with fresh thyme. Serve immediately.