Cheesy French Onion Beef Bake

 

Ingredients

For the Beef and Onion Base:

• 2 lbs beef chuck or stew meat, cut into chunks
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 large onions, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon all-purpose flour
• ½ cup red wine (optional, for deglazing)
• 3 cups beef broth
• 1 teaspoon fresh thyme leaves (optional)
• Salt and pepper, to taste

For the Topping:

• 1 cup shredded Gruyère or Swiss cheese

Optional for Serving:

• Sliced baguette or rustic bread, toasted
• Fresh chopped parsley, for garnish

Preparation

Step 1: Brown the Beef

1. Pat the beef chunks dry with a paper towel and season with salt and pepper.
2. Heat olive oil in a large Dutch oven or deep skillet over medium-high heat.
3. Add the beef in batches, searing each piece until golden brown on all sides (about 4-5 minutes per batch).
4. Remove the browned beef and set it aside on a plate.

2: Caramelize the Onions

1. Reduce heat to medium and add butter to the pot.
2. Add the sliced onions, stirring frequently.
3. Cook for 15-20 minutes, or until onions become golden brown and caramelized.
4. Stir in the minced garlic and cook for another minute.

3: Build the Flavorful Base

1. Sprinkle the flour over the onions and stir to coat. Cook for about 1 minute.
2. If using red wine, pour it into the pot and deglaze by scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes.
3. Pour in the beef broth and stir well to combine.
4. Add fresh thyme if using, then return the browned beef to the pot.

4: Simmer the Dish

1. Bring the mixture to a boil, then reduce heat to low.
2. Cover and let simmer for 45-60 minutes, or until the beef becomes fork-tender. Stir occasionally.

5: Add the Cheese Topping

1. Preheat the broiler (or oven set to high heat).
2. Transfer the beef mixture to an oven-safe baking dish or leave it in the oven-proof pot.
3. Evenly sprinkle shredded Gruyère or Swiss cheese over the top.
4. Place under the broiler for 3-5 minutes, or until the cheese is melted, bubbly, and slightly golden.

6: Serve and Enjoy

1. Remove from the oven and let cool slightly.
2. Garnish with fresh parsley, if desired.
3. Serve hot with toasted bread on the side for dipping into the rich, cheesy sauce.

Variation

• Mushroom Twist: Add 1 cup of sliced mushrooms while caramelizing onions for an earthy depth of flavor.
• Cheesy Bread Crust: Instead of just adding cheese on top, place slices of toasted bread over the dish before sprinkling the cheese. This mimics the French onion soup experience.
• Slow Cooker Method: After browning the beef and caramelizing onions, transfer everything to a slow cooker and cook on low for 6-7 hours. Finish with cheese under the broiler.
• Gluten-Free Adaptation: Use cornstarch instead of flour for thickening.

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Cooking Note

• For the best caramelized onions, be patient and cook them slowly over medium heat. Stir frequently to prevent burning.
• If skipping red wine, deglaze with an extra ¼ cup of beef broth or balsamic vinegar for a similar depth of flavor.
• If the sauce thickens too much, add a splash of beef broth before serving to loosen it.

Serving Suggestions

• Serve with crusty baguette slices to soak up the rich broth.
• Pair with a simple green salad dressed in vinaigrette for balance.
• A side of buttery mashed potatoes makes for an even more filling meal.
• If serving for guests, pair with a glass of red wine, such as Merlot or Cabernet Sauvignon.

Tips

• For ultra-tender beef, use well-marbled chuck roast and cook it low and slow.
• If short on time, use pre-cooked shredded beef and simply caramelize the onions before assembling.
• Don’t rush the caramelization process—low and slow heat brings out the onions’ natural sweetness.
• Use Swiss cheese, provolone, or mozzarella if you don’t have Gruyère.

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.