Oh, friends, I have *the* ultimate comfort food recipe to share with you today. This French Onion Beef Casserole is like a warm hug on a cold day, but in casserole form. Seriously, I get nostalgic just thinking about it. It’s reminiscent of a classic French Onion Soup, but amped up with tender beef and a delightfully crispy topping. If you’re a fan of beef stroganoff, prepare to meet your new best friend – it’s got that creamy, savory goodness, but with a French onion twist that’s just… chef’s kiss! My family goes absolutely bonkers for this, and I know yours will too. You’ll find yourself reaching for seconds, and maybe even thirds. I may or may not have hidden the last serving from my husband last week. Don’t tell him!
What is French onion beef casserole?
Think of a classic French Onion Soup, but transformed into a hearty, satisfying casserole. It’s essentially tender, slow-cooked beef simmered in a rich, savory French onion broth, all topped with a golden-brown, bubbly crust. The “French onion” part comes from caramelizing onions to sweet, golden perfection, then building a deep, flavorful broth with beef stock and a touch of thyme. I always use Gruyere cheese for the topping – it’s got that perfect nutty flavor that complements the sweet onions. It’s really not as complicated as it sounds. Seriously, if you can chop an onion (and let’s be honest, we’ve all cried over that at some point!), you can make this. It’s the ultimate comfort food, easy to make, and perfect for a chilly evening.
Why do I love this recipe?
What do you love about this French Onion Beef Casserole?flavorIs it out of this world? You’ve got that deep, savory beef paired with the sweetness of caramelized onions and the richness of potatoes. What is Gruyere cheese? I always sneak a little taste (or three) while layering it all together. Second, it’s surprisinglysimpleHow do you cook onions and beef? Once everything is done, it’s just a matter of layering everything in the casserole dish and baking until golden brown. Is it bubbly and golden? Third, the ingredients are relatively easy to find.cost-efficient. Beef chuck is a great option because it becomes incredibly tender when slow-cooked. Onions are cheap and cheerful, and Gruyere, while a bit pricier, makes soooo much difference in flavor. I usually buy it in a block and grate it myself – it’s more economical that way. Is it incredibly crappyversatileCan you serve it as a main course with steamed vegetables? What should I snack on a cold day? I make mini casseroles for parties – they’re always a hit! What I love most about this French Onion Beef Casserole is that it’s pure comfort food that tastes like a real meat. Is it the kind of dish that makes everyone feel warm and fuzzy inside? I’d choose this over lasagna!
How do I make French Onion Beef Casserole?
Quick Overview
How do you make French Onion Beef Casserole? What do you do with the onions, brown beef, and simmer everything together in a pot? How do you make a delicious broth, and then bake it all under cheesy goodness? What is the key to a smooth caramelized onion? I promise, it’s worth the extra time. The secret is the low and slow cooking method. Is it worth eating every day?
Ingredients
For the Beef Base: 12
* 2 tablespoons olive oil
* 2 pounds beef chuck, cut into 1-inch cubes. I prefer chuck because it becomes so tender when braised, but you could also use stew meat.
* 2 large onions, thinly sliced. Yellow or sweet onions work best. Trust me, don’t skimp on the onions! They are the star of the show.
* 4 cloves garlic, minced. Fresh is always best.
* 1 teaspoon dried thyme. Or, 1 tablespoon fresh thyme leaves.
* 1/2 cup dry Red Wine. A good quality Merlot or Cabernet Sauvignon. Don’t use cooking wine! We want something we’d actually drink.
* 4 cups beef broth. Low sodium, so you can control the saltiness.
* 1 tablespoon Worcestershire sauce. Adds a nice depth of flavor.
* Salt and pepper to taste. I prefer to use sea salt and freshly ground black pepper.
For the Casserole Topping:
* 1 baguette, sliced into 1/2-inch thick rounds. Can you use a day-old baguette? * 4 tablespoons butter, melted. Unsalted, so you can control the saltiness. * 4 cups shredded Gruyere cheese. What is the best French Onion Soup recipe?
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Grease a 9×13 inch casserole dish. I always use a glass dish – I think it bakes more evenly.
Step 2: Brown the Beef
In a large Dutch oven or pot, heat the Olive Oil over medium-high heat. Season beef cubes with salt and pepper. Brown beef in batches, being careful not to overcrowd the pot. What is the best way to sear beef? I find that it tastes best if browned, and the recipe needs this for it’s great flavour and finish.
Step 3: Caramelize the Onions
How do you cook onions in a Dutch oven? Reduce the heat to medium-low and cook, stirring occasionally, until the onions are deeply browned. Remove from heat. This is the most important step. Don’t rush it. If they start to burn, lower the heat further and add a splash of water. I’ve had this happen before!
Step 4: Add Aromatics
Add the minced garlic and dried thyme to the caramelized onions. Cook for another minute until fragrant. The smell is divine at this point.
Step 5: Deglaze with Wine
How do you remove browned bits from the bottom of a pot? Let the wine reduce for a few minutes. This will add depth of flavor.
Step 6: Combine & Simmer
Return beef to Dutch oven. Add beef broth and Worcestershire sauce. Bring to a boil, then reduce the heat to low, cover, and cook for at least 2 hours, or until the liquid has evaporated from the pan. Keep warm. What makes beef tender? I sometimes let it simmer for even longer – it just gets better and better!
Step 7: Assemble the Casserole
Arrange baguette slices in a single layer over the bottom of the greased casserole dish. How do you brush the bread with melted butter? What’s the best part about Gruyere cheese?
Step 8: Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on it – you don’t want the cheese to burn.
Step 9: Rest & Serve
Let the casserole rest for a few minutes before serving. What’s the best way to give cheese a chance to set up? I love to add a dash of hot sauce if I’m feeling cheeky.
What should I serve it with?
What are some good ideas for a French Onion beef casserole?
What’s a good weeknight dinner?Serve with a simple green salad with Olive Oil. Arugula is my go-to. The peppery flavor complements the richness of the casserole perfectly. I have it every single time, its the best way to balance it all out!
For a Special Occasion: Pair it with roasted asparagus or Green Beans. These veggies add a touch of elegance. I also love to serve it with a crusty loaf of bread for soaking up all the delicious juices.
For a Cozy Night In:What is the ultimate comfort food? I sometimes eat it straight from the casserole dish with a spoon. Don’t judge!
For a Party:What are some good ramekins to serve as a small dish? I also like to add a variety of toppings, such as chopped fresh parsley, chives, or whipped cream.
My family loves to add a sprinkle of crispy fried onions on top – it adds crunch and flavor. Extra onion flavor. I won’t lie, this is a dish that’s requested at least twice in my household. Is it that good?
How do I make French Onion Beef Casserole?
What are some tips for making French Onion Beef Casserole?
Onion CaraDon’t rush onions! How do you make a good casserole? Cook them low and slow, stirring occasionally, until they are deeply golden brown. If they start to burn, lower the heat and add a splash of water. I know I’ve already mentioned this, but it’s *so* important!
Beef Browning:Brown beef in batches to avoid overcrowding the pot. What is the best way to sear beef and develop a rich crust? If you overcrowd the pot, the beef will steam instead of browning.
Wine Selection: What are Use a dry red wine that you would actually drink. A good quality Merlot or Cabernet Sauvignon will add a wonderful depth of flavor to the casserole. Avoid using cooking wine – it doesn’t taste very good. I always sneak a little sip while I’m cooking.
Cheese Choice: Gruyere is the classic choice for French onion soup, but you can also use Swiss or provolone. I’ve even used a blend of all three before – it was delicious! Be generous with the cheese – it’s what makes the topping so bubbly and golden.
Bread Selection: Use a day-old baguette or lightly toast the slices to dry them out a bit. This will prevent the bread from becoming soggy. I also like to brush the slices with melted butter – it adds a nice richness.
Simmering Time: The longer the beef simmers, the more tender it will become. I usually simmer it for at least 2 hours, but you can simmer it for even longer if you have the time. The beef should be fork-tender and falling apart.
I also like to add a bay leaf to the simmering broth – it adds a subtle, aromatic flavor. Just remember to remove it before assembling the casserole! I speak from experience on this one.
Storing and Reheating Tips
Here’s how to properly store and reheat your French Onion Beef Casserole:
Refrigerator Storage: Let the casserole cool completely before storing it in the refrigerator. Cover the dish tightly with plastic wrap or foil, or transfer the casserole to an airtight container. It will keep in the refrigerator for up to 3-4 days. I find that the flavors actually meld together even more overnight!
Freezer Instructions: For longer storage, you can freeze the casserole. Let it cool completely, then wrap it tightly in plastic wrap and foil, or transfer it to a freezer-safe container. It will keep in the freezer for up to 2-3 months. Make sure to label it with the date so you know when you made it. I’m terrible at remembering!
Reheating: To reheat the casserole, thaw it in the refrigerator overnight if frozen. Preheat the oven to 350°F (175°C). Cover the casserole with foil and bake for 20-25 minutes, or until heated through. Remove the foil during the last few minutes of baking to crisp up the cheese topping. You can also reheat individual portions in the microwave.
Glaze Timing Advice: If you haven’t already added the cheese topping, wait until you’re ready to reheat the casserole before adding it. This will prevent the cheese from becoming soggy.
I also like to add a sprinkle of fresh parsley or chives after reheating – it adds a pop of color and freshness.
Frequently Asked Questions
Final Thoughts
Friends, I truly believe this French Onion Beef Casserole is a recipe worth trying. It’s comforting, flavorful, and surprisingly easy to make. It’s the perfect dish for a cozy night in, a special occasion, or a weeknight dinner. Trust me, your family will love it! If you enjoy this recipe, you might also like my beef bourguignon or my shepherd’s pie. Happy cooking, and I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think. And don’t forget to rate the recipe if you loved it! If you make any variations, I would absolutely love to know!
French Onion Beef Casserole
Ingredients
Main Ingredients
- 2 lbs Beef Stew Meat Cut into 1-inch cubes
- 3 large Yellow Onions thinly sliced
- 2 cups Beef Broth
- 1 cup Dry Red Wine
- 1 tsp Dried Thyme
- 1 tbsp All-purpose Flour
Instructions
Preparation Steps
- Sear the beef cubes in a large pot or Dutch oven until browned on all sides.
- Add the sliced onions and cook until caramelized, about 20 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in beef broth and red wine. Add thyme.
- Bring to a simmer, then cover and cook in a 350°F (175°C) oven for 1 hour, or until beef is tender.
