French Onion Soup with Beef

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French Onion Soup with Beef

This hearty French Onion Soup with Beef is pure stovetop comfort — deeply caramelized onions, tender seared beef, rich broth, and golden toasted bread buried under a blanket of melted cheese. Unlike slow-cooker versions, this recipe builds flavor the classic way: browning the beef first, then slowly coaxing sweetness and depth from the onions until they turn buttery and golden. Every spoonful is savory, cozy, and incredibly satisfying.

Ingredients

Beef

  • 1½ lbs beef stew meat or chuck, cut into chunks
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Onions

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons butter
  • 1 teaspoon sugar (optional, helps caramelization)
  • 1/2 teaspoon salt

Broth & Seasoning

  • 3 cloves garlic, minced
  • 1/2 cup dry white wine (optional but highly recommended)
  • 6 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 bay leaves
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme

Topping

  • 1 French baguette, sliced and toasted
  • 2 cups shredded Gruyère or Swiss cheese

Instructions

1. Sear the Beef

Heat olive oil in a heavy pot over medium-high heat.
Season beef with salt and pepper.
Add beef chunks to the pot and sear on all sides until browned.
Remove beef and set aside.

2. Caramelize the Onions

Reduce heat to medium.
Add butter to the same pot.
Add sliced onions, sugar, and salt.
Cook slowly, stirring often, for 25–30 minutes until the onions are deep golden brown.
This step builds the signature French onion flavor — don’t rush it.

3. Deglaze

Stir in garlic and cook 1 minute.
Pour in white wine and scrape up all browned bits from the bottom of the pot.
Simmer until the wine reduces slightly.

4. Add Broth and Beef

Return the seared beef to the pot.
Add beef broth, Worcestershire sauce, bay leaves, and thyme.
Simmer uncovered for 40–50 minutes, or until the beef is tender and the flavors meld.

5. Prepare the Toast

Toast baguette slices until crisp.
For extra flavor, butter them lightly or rub with a cut clove of garlic.

6. Assemble and Broil

Ladle hot soup into oven-safe bowls.
Top each bowl with a slice or two of toasted baguette.
Add a generous amount of shredded Gruyère.
Place bowls under the broiler until the cheese is melted and bubbling.

Tips

  • Caramelizing the onions slowly is the secret to deep, authentic French onion flavor.
  • Searing the beef first adds richness and complexity.
  • Use Gruyère for the best melt and flavor, but Swiss or provolone also work.
  • Add a splash of balsamic vinegar at the end for extra depth.

Serving Ideas

Serve with extra toasted bread, a simple green salad, or roasted vegetables. It’s a complete, warming meal perfect for cold nights.

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