Description
A hearty and flavorful French Onion Beef Soup featuring slow-braised beef chuck, sweet caramelized onions, tender potatoes, and a savory beef broth, topped with toasted French bread and melted Gruyere cheese for a comforting and satisfying meal.
Ingredients
Scale
Soup Ingredients
- 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
Topping Ingredients
- 1 cup shredded Gruyere cheese or Swiss cheese
- ½ loaf French bread, sliced
Instructions
- Preheat Oven: Preheat the oven to 400°F to prepare for baking the onions and garlic.
- Slice Onions: Thinly slice 2 pounds of yellow onions using a sharp knife or mandoline for even cooking.
- Prepare Onions for Baking: Add the sliced onions and whole garlic cloves to an oven-safe cast iron dutch oven. Drizzle 4 tablespoons olive oil over them and sprinkle with sea salt. Toss to evenly coat.
- Bake Onions and Garlic: Cover the dutch oven and bake in the oven at 400°F for 1 hour to caramelize the onions and soften the garlic. After baking, reduce oven temperature to 350°F.
- Remove Onions and Garlic: Take the dutch oven out of the oven and transfer the onions and garlic to a rimmed plate or cutting board with grooves to catch any liquid.
- Sear Beef: Place the dutch oven on the stovetop over high heat. Toss the beef chuck pieces with French onion seasoning. Heat 2 tablespoons olive oil in the dutch oven, then sear the beef pieces 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 Dutch Oven: Pour ¼ cup beef stock into the dutch oven and stir well, scraping up browned bits from the bottom to add flavor.
- Add Flour: Sprinkle ¼ cup flour evenly into the pot, stir to combine with the liquid, and cook for 1 minute to form a roux.
- Add Liquid and Bring to Boil: Pour in the remaining 7¾ cups beef stock and add 2 tablespoons Worcestershire sauce. Stir everything together and increase heat to high. Bring to a boil.
- Combine Ingredients: Return the seared beef, caramelized onions, and garlic to the pot. Add the baby potatoes, fresh thyme sprigs, and bay leaves.
- Braise Soup in Oven: Cover the dutch oven with a lid or tightly with aluminum foil and transfer it to the oven set at 350°F. Cook for 2 hours to allow flavors to meld and meat to become tender.
- Remove Herbs: Take the pot out of the oven and carefully remove and discard the bay leaves and thyme sprigs using tongs.
- Prepare Bread: Increase oven temperature to broil on high and position a rack in the middle. Slice French bread and place slices on a baking sheet. Lightly brush with melted butter or spray with cooking spray, then broil for 1-2 minutes until lightly toasted. Remove from oven.
- Assemble Soup Bowls: Ladle the hot soup into oven-safe bowls. Top each bowl with a toasted bread slice and a generous amount of shredded Gruyere cheese.
- Broil Topped Soup: Place the bowls on a baking sheet and broil in the oven for 1-2 minutes until the cheese melts, bubbles, and turns golden brown.
- Serve: Carefully remove the bowls from the oven and serve immediately for a warm, cheesy, and comforting meal.
Notes
- Use a sharp knife or mandoline to thinly slice onions evenly for optimal caramelization.
- French onion seasoning can be homemade or store-bought; it enhances the beef flavor significantly.
- Using an oven-safe cast iron dutch oven is essential for the bake and braise steps.
- The slow oven braise tenderizes the beef and develops deep flavor.
- Gruyere cheese is preferred for its rich melting quality, but Swiss cheese is an acceptable substitute.
- Broiling the bread and cheese topping adds a delicious crispy and gooey finish.
