Description
This rich and hearty French Onion Beef Soup combines caramelized onions, tender seared beef chuck, and flavorful beef stock, slow-cooked in the oven to develop deep, savory flavors. Topped with toasted French bread and melted Gruyere cheese, this comforting dish is perfect for a cozy family meal.
Ingredients
Scale
Vegetables & Aromatics
- 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)
- 2 bay leaves
Meat & Seasoning
- 2 pounds beef chuck roast, cut into ½ inch pieces
- 1 teaspoon sea salt
- 2 tablespoons French onion seasoning
- 2 tablespoons Worcestershire sauce
Liquids & Oils
- 6 tablespoons olive oil, divided
- 8 cups beef stock
Others
- ¼ cup all-purpose flour
- 1 cup shredded Gruyere cheese (or Swiss cheese)
- ½ loaf French bread, sliced
Instructions
- Preheat and Prepare Onions: Preheat the oven to 400°F. Thinly slice the onions using a sharp knife or mandoline. Add the onions and garlic cloves to an oven-safe cast iron Dutch oven. Pour 4 tablespoons of olive oil over the onions, sprinkle with sea salt, then toss to coat evenly.
- Bake Onions and Garlic: Cover the Dutch oven and bake for 1 hour. After baking, remove the onions and garlic from the pot and place them on a rimmed plate or cutting board to drain any released liquid. Reduce oven temperature to 350°F.
- Sear the Beef: Place the Dutch oven on the stovetop over high heat. Toss the beef chuck pieces with the French onion seasoning. Heat the remaining 2 tablespoons olive oil in the Dutch oven. 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 beef stock into the Dutch oven and stir, scraping up browned bits from the bottom. Sprinkle the flour evenly over the pot contents and stir to combine. Cook for 1 minute to remove the raw flour taste.
- Add Liquids and Bring to Boil: Add the remaining 7 ¾ cups beef stock and Worcestershire sauce to the pot. Stir well, then turn heat to high and bring to a boil.
- Combine Soup Ingredients: Return the seared beef, onions, and garlic to the pot. Add the potatoes, fresh thyme sprigs, and bay leaves. Stir gently to combine.
- Slow Cook in Oven: Cover the Dutch oven with a lid or tightly with foil and transfer it to the preheated 350°F oven. Cook for 2 hours to allow flavors to meld and meat to become tender.
- Finish Soup: Remove the pot from the oven and use tongs to discard the bay leaves and thyme sprigs. Soup is now ready for serving.
- Prepare Toast Topping: Preheat the oven broiler on high and arrange a rack in the middle position. Slice the French bread and place slices on a baking sheet. Lightly brush or spray with cooking spray. Broil for 1-2 minutes until lightly toasted, watching carefully to avoid burning.
- Assemble and Broil Soup Bowls: Ladle the soup into oven-safe bowls. Top each bowl with a slice of toasted bread and sprinkle with shredded Gruyere cheese. Place the bowls on a baking sheet and broil for 1-2 minutes until the cheese is melted and bubbling. Serve immediately.
Notes
- French onion seasoning can be homemade or store-bought; it usually contains dried onions and savory herbs.
- If you prefer, substitute rosemary for thyme for a slightly different flavor profile.
- Using a heavy cast iron Dutch oven ensures even heat distribution during oven cooking.
- Watch the broiler closely to prevent the toast or cheese from burning.
- This recipe can be adapted for gluten-free by using gluten-free flour and bread.
- The slow oven cooking ensures the beef becomes tender and flavors deepen.
