Description
This French Onion Beef Soup is a hearty, savory dish combining tender beef chuck roast with caramelized onions, garlic, and fragrant herbs. Slow-cooked to perfection in a Dutch oven, this flavorful soup is topped with toasted French bread and melted Gruyere cheese for a comforting and classic meal perfect for cool evenings.
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 & Cheese
- 2 pounds beef chuck roast, cut into ½ inch pieces
- 1 cup shredded Gruyere cheese, or Swiss cheese
Liquids & 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
Bread
- ½ loaf French bread, sliced
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the onions and garlic.
- Slice the onions: Using a sharp knife or mandoline, thinly slice the yellow onions for even cooking.
- Bake onions and garlic: Place the sliced onions and garlic cloves into an oven-safe cast iron Dutch oven. Drizzle with 4 tablespoons of olive oil and sprinkle with sea salt. Toss everything to coat evenly. Cover the Dutch oven and bake for 1 hour.
- Adjust oven temperature: After baking, remove the Dutch oven from the oven and reduce the temperature to 350°F.
- Remove onions and garlic: Carefully take out the onions and garlic from the Dutch oven and place them on a rimmed plate or cutting board to catch any liquid released.
- Heat Dutch oven on stovetop: Place the empty Dutch oven on the stove over high heat to prepare for searing the beef.
- Season the beef: Toss the cubed beef chuck roast with the French onion seasoning until well coated.
- Sear the beef: Heat 2 tablespoons of olive oil in the Dutch oven. When hot, add the seasoned 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 the pot: Pour ¼ cup of beef stock into the Dutch oven and stir, scraping the bottom to release browned bits that add flavor.
- Add flour: Sprinkle the all-purpose flour over the deglazed liquid and stir to combine. Cook for about 1 minute to form the base of the soup.
- Add remaining liquids: Pour in 7 ¾ cups of beef stock and 2 tablespoons Worcestershire sauce. Stir well, turn the heat to high, and bring the mixture to a boil.
- Combine all ingredients: Return the seared beef, onions, and garlic to the pot. Add the potatoes, fresh thyme sprigs, and bay leaves.
- Braise in the oven: Cover the Dutch oven tightly with a lid or aluminum foil and transfer it to the oven. Cook at 350°F for 2 hours to allow flavors to meld and beef to become tender.
- Remove herbs: Carefully take out the bay leaves and thyme sprigs using tongs and discard them.
- Prepare the bread topping (optional): Increase the oven temperature to broil and position a rack in the middle.
- Toast the bread: Arrange French bread slices on a baking sheet and either spray with cooking spray or brush lightly with melted butter. Broil for 1-2 minutes until lightly toasted, then remove from the oven.
- Assemble and broil the soup: Ladle the hot soup into oven-safe bowls. Place a slice of toasted French bread on top of each bowl, then sprinkle with shredded Gruyere cheese. Set the bowls on a baking sheet and place under the broiler for 1-2 minutes until the cheese melts and bubbles.
Notes
- French onion seasoning can be homemade or store-bought. It typically includes dried onion, garlic powder, and herbs.
- Use high-quality beef stock for richer flavor.
- Adjust salt to taste; beef stock may already contain sodium.
- Broiling the cheese topping is optional but adds a deliciously bubbly and melted finish.
- Slow cooking in the oven allows flavors to develop and beef to become tender.
- Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
