Description
This rich and hearty French Onion Beef Soup combines deeply caramelized onions, tender seared beef chuck, and savory beef stock infused with classic French onion seasoning. Slow-cooked in the oven to develop intense flavors, it is finished with a broiled cheesy French bread topping for a comforting and elegant meal that serves six.
Ingredients
Scale
Produce
- 2 pounds yellow onions, thinly sliced
- 1 head garlic, peeled and cloves removed
- 1 pound baby potatoes (or cubed red potatoes)
- 2 sprigs fresh thyme (or fresh rosemary)
Meat
- 2 pounds beef chuck roast, cut into ½ inch pieces
Pantry
- 6 tablespoons olive oil, divided
- 1 teaspoon sea salt
- 2 tablespoons French onion seasoning
- ¼ cup all-purpose flour
- 8 cups beef stock
- 2 tablespoons Worcestershire sauce
- ½ loaf French bread, sliced
Dairy
- 1 cup shredded Gruyere cheese (or Swiss cheese)
Instructions
- Preheat and Prepare Onions and Garlic: Preheat your oven to 400°F. Thinly slice the onions and add them along with the garlic cloves to an oven-safe cast iron Dutch oven. Drizzle 4 tablespoons of olive oil over the onions, sprinkle with sea salt, then toss to evenly coat.
- Bake Onions and Garlic: Cover the Dutch oven and bake for 1 hour. After baking, reduce the oven temperature to 350°F. Remove the onions and garlic from the pot and set aside on a rimmed plate or cutting board to release any excess liquid.
- Sear the Beef: Place the empty Dutch oven on the stove over high heat. Toss the beef chunks with French onion seasoning. Heat the remaining 2 tablespoons of olive oil in the pot. Once hot, add the beef pieces and sear for 4-6 minutes until browned on all sides. Remove the beef with a slotted spoon and set aside with the onions and garlic.
- Deglaze and Thicken: Pour ¼ cup of beef stock into the pot and stir to deglaze, scraping up browned bits from the bottom. Sprinkle the flour over the mixture, stirring well to combine, and cook for 1 minute to remove the raw flour taste.
- Add Liquids and Bring to Boil: Add the remaining 7 ¾ cups of beef stock and Worcestershire sauce. Stir everything together and increase heat to high to bring the stock to a boil.
- Combine Ingredients and Oven Cook: Return the seared beef, onions, and garlic to the Dutch oven. Add the potatoes, fresh thyme sprigs, and bay leaves. Cover the pot tightly and transfer it to the preheated 350°F oven for 2 hours to braise.
- Remove Herbs and Prepare Bread: After baking, remove the soup from the oven and discard the bay leaves and thyme sprigs. Preheat the oven broiler to high and place a rack in the middle position. Arrange the French bread slices on a baking sheet, brush with melted butter or spray with cooking spray, and toast under the broiler for 1-2 minutes until lightly golden.
- Broil Soup with Cheese: Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted bread slice and a generous handful of shredded Gruyere cheese. Place the bowls on a baking sheet and broil for 1-2 minutes until the cheese is melted, bubbly, and slightly browned.
Notes
- Using a cast iron Dutch oven is essential for both oven and stovetop steps.
- Caramelizing onions in the oven develops richer flavor than stovetop caramelizing without constant stirring.
- French onion seasoning blends herbs and spices typical in French onion soup and can be substituted with a mix of dried thyme, onion powder, garlic powder, and black pepper if unavailable.
- The dish can be prepared a day ahead; reheat gently before broiling with cheese topping.
- Gruyere cheese melts well and adds nuttiness, but Swiss cheese is a good alternative.
- Adjust seasoning and salt to taste after cooking, as broth and cheese add saltiness.
