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French Onion Beef Soup with Melted Gruyère and Toasted Bread Recipe

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4.2 from 59 reviews

This French Onion Beef Soup is a comforting, hearty dish combining caramelized onions, tender seared beef chuck, and flavorful beef stock, slow-cooked to perfection in the oven. Topped with toasted French bread and melted Gruyere cheese, it’s an elegant twist on classic French onion soup with a robust beef backbone.

  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings

Ingredients

Vegetables and 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

  • 2 pounds beef chuck roast, cut into ½ inch pieces

Liquids and Seasonings

  • 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

Toppings

  • 1 cup shredded Gruyere cheese (or Swiss cheese)
  • ½ loaf French bread, sliced

Instructions

  1. Preheat and prepare onions: Preheat the oven to 400°F. Thinly slice the onions using a sharp knife or mandoline for uniformity.
  2. Bake onions and garlic: In an oven-safe cast iron Dutch oven, combine the onions and garlic cloves. Drizzle with 4 tablespoons olive oil, sprinkle with sea salt, and toss to coat. Cover and bake for 1 hour to caramelize the onions gently.
  3. Adjust oven temperature: After baking, remove the Dutch oven from the oven and reduce oven temperature to 350°F.
  4. Remove onions and garlic: Carefully transfer the onions and garlic onto a rimmed plate or cutting board with grooves to catch released liquid.
  5. Heat Dutch oven on stovetop: Place the empty Dutch oven on the stove over high heat to prepare for searing beef.
  6. Season the beef: Toss beef chuck pieces with French onion seasoning until evenly coated.
  7. Sear beef: Heat the remaining 2 tablespoons olive oil in the Dutch oven. When hot, add beef pieces in batches, searing for 4-6 minutes until browned on all sides. Remove beef with a slotted spoon and set aside with onions and garlic.
  8. Deglaze pot: Pour ¼ cup beef stock into the hot pot and stir vigorously to deglaze, scraping up browned bits stuck to the bottom.
  9. Add flour and cook: Sprinkle flour evenly over the pot’s contents, stir well, and cook for 1 minute to remove raw flour taste.
  10. Add liquids and boil: Pour in remaining 7 ¾ cups beef stock and Worcestershire sauce. Stir to combine, increase heat to high, and bring to a rolling boil.
  11. Combine all ingredients and prepare for braising: Return seared beef, onions, garlic, potatoes, thyme, and bay leaves to the Dutch oven and stir gently.
  12. Braise in oven: Cover pot with a lid or tightly with aluminum foil, transfer it to the preheated 350°F oven, and braise for 2 hours until beef is tender and flavors meld.
  13. Finish after cooking: Remove pot from oven and discard bay leaves and thyme sprigs using tongs.
  14. Prepare bread topping (optional): Set oven to broil on high with rack in middle. Slice French bread, brush or spray with cooking spray or melted butter, and toast under broiler for 1-2 minutes until lightly golden. Remove from oven.
  15. Assemble soup bowls: Ladle soup into oven-safe bowls, top each with a toasted bread slice and a generous handful of shredded Gruyere cheese.
  16. Broil cheese topping: Place bowls on baking sheet and broil 1-2 minutes until cheese is melted, bubbly, and lightly browned. Serve immediately.

Notes

  • Use a sharp knife or mandoline for uniform onion slices to ensure even cooking.
  • Cooking onions slowly in the oven caramelizes them without burning.
  • If you don’t have a Dutch oven, use any oven-safe heavy pot with a lid for best results.
  • For a vegetarian version, omit the beef and use vegetable stock; add mushrooms for umami.
  • Substitute Gruyere with Swiss or mozzarella cheese if preferred.
  • Resting the soup briefly before broiling helps to layer flavors.
  • Use fresh herbs like thyme or rosemary; dried can be used but add less to avoid overpowering.
  • When searing, do not overcrowd the pan to ensure proper browning of beef.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 3 hours
  • Category: Soup
  • Method: Baking
  • Cuisine: French

Find it online: https://ellarecipe.com/french-onion-beef-soup-with-melted-gruyere-and-toasted-bread-recipe/