Description
This French Onion Beef Soup is a rich and hearty twist on the classic French onion soup, combining tender seared beef chuck with caramelized onions, flavorful beef stock, and fresh herbs. Slow-cooked in the oven to develop deep, comforting flavors, and topped with toasted French bread and melted Gruyere cheese, this soup is perfect for a cozy dinner that serves six.
Ingredients
Scale
Soup Base
- 2 pounds yellow onions, thinly sliced
- 1 head garlic, peeled and cloves removed
- 6 tablespoons olive oil, divided
- 1 teaspoon sea salt
- 2 pounds beef chuck roast, cut into ½ inch pieces
- 2 tablespoons French onion seasoning
- ¼ cup all-purpose flour
- 8 cups beef stock
- 2 tablespoons Worcestershire sauce
- 1 pound baby potatoes or cubed red potatoes
- 2 sprigs fresh thyme or fresh rosemary
- 2 bay leaves
Toppings
- 1 cup shredded Gruyere cheese or Swiss cheese
- ½ loaf French bread, sliced
- Cooking spray or melted butter (for toasting bread)
Instructions
- Preheat Oven and Prepare Onions: Preheat the oven to 400°F. Thinly slice the onions using a sharp knife or mandoline for even cooking.
- Cook Onions and Garlic: Place the sliced onions and whole garlic cloves into an oven-safe cast iron Dutch oven. Drizzle with 4 tablespoons olive oil and sprinkle with sea salt. Toss to coat evenly. Cover the pot and bake for 1 hour until the onions are softened and caramelized.
- Reduce Oven Temperature: After baking, remove the Dutch oven from the oven and lower the oven temperature to 350°F.
- Remove Onions and Garlic: Transfer the cooked onions and garlic from the Dutch oven to a rimmed plate or cutting board with grooves to catch any liquid.
- Heat Dutch Oven on Stove: Place the Dutch oven on the stove over high heat to prepare for searing the beef.
- Season the Beef: Toss the cubed beef chuck with French onion seasoning to evenly coat the meat with flavorful spices.
- Sear the Beef: Add 2 tablespoons olive oil to the hot Dutch oven. Once shimmering, add the beef pieces and sear for 4 to 6 minutes, turning occasionally until all sides are browned. Remove beef with a slotted spoon and set aside with the onions and garlic.
- Deglaze the Pot: Pour ¼ cup beef stock into the pot and stir, scraping the bottom to loosen any browned bits. These add flavor to the soup.
- Add Flour: Sprinkle the all-purpose flour evenly over the contents in the pot and stir to combine. Cook for 1 minute to remove the raw flour taste and thicken the soup later.
- Add Remaining Liquids: Pour in the remaining 7¾ cups beef stock and Worcestershire sauce. Stir well and increase the heat to high to bring the stock to a boil.
- Combine Ingredients: Return the seared beef, onions, and garlic to the Dutch oven. Add the potatoes, fresh thyme sprigs, and bay leaves for aromatic flavor.
- Bake the Soup: Cover the Dutch oven with its lid or tightly with aluminum foil. Place it in the oven preheated to 350°F and bake for 2 hours to allow flavors to develop and beef to become tender.
- Finish Soup: Remove the pot from the oven. Use tongs to discard the bay leaves and thyme sprigs from the soup.
- Prepare Bread Topping (Optional): Preheat the oven broiler to high and set a rack in the middle position. Arrange the sliced French bread on a baking sheet and brush with melted butter or spray with cooking spray. Broil for 1-2 minutes until lightly toasted; watch carefully to prevent burning. Remove from oven.
- Assemble and Broil Bowls: Ladle the hot soup into oven-safe bowls. Top each with a slice of toasted bread and a generous handful of shredded Gruyere cheese. Place the bowls on a baking sheet and broil in the oven for 1-2 minutes until the cheese melts and becomes bubbly and golden.
Notes
- Using a cast iron Dutch oven allows for both stovetop searing and oven baking, enhancing the flavor development.
- French onion seasoning is typically a blend of granulated onion, garlic powder, herbs, and spices; it can be homemade or store-bought.
- Baby potatoes can be substituted with cubed red potatoes for similar texture.
- Gruyere cheese provides the classic nutty taste for the toast topping but Swiss cheese can be used as a milder alternative.
- Monitor the broiler carefully when toasting bread and melting cheese to avoid burning.
- Leftover soup can be cooled and refrigerated for up to 3 days or frozen for up to 3 months.
