Description
This French Onion Beef Casserole is a comforting and hearty dish featuring tender, slow-simmered beef chuck roast combined with caramelized onions and a rich, flavorful sauce. Topped with a melty blend of Gruyère and mozzarella cheese, this casserole delivers a classic French onion soup twist in a satisfying baked meal perfect for cozy dinners.
Ingredients
Scale
Beef and Broth
- 2.5 lbs beef chuck roast, cut into large chunks
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
Vegetables and Aromatics
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
- Fresh parsley, chopped (for garnish)
Fats and Flour
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Cheeses
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Seasoning
- Salt and pepper to taste
Instructions
- Sear the beef: Season the beef chunks with salt and pepper. Heat olive oil in a large pot over medium-high heat and brown the beef on all sides to develop a rich crust. Remove the beef from the pot and set aside.
- Caramelize the onions: In the same pot, melt butter and add the thinly sliced onions. Cook over medium-low heat, stirring often, for 30 to 40 minutes until the onions turn golden brown and develop deep sweetness.
- Add aromatics: Stir in the minced garlic, thyme, and flour into the caramelized onions. Cook for about 1 minute to toast the flour and bring out the flavor.
- Make the sauce: Pour in the beef broth and Worcestershire sauce while scraping the bottom of the pot to loosen the browned bits. Let the mixture simmer for a few minutes to thicken slightly.
- Cook the beef: Return the seared beef chunks to the pot. Cover and simmer on low heat for 2 to 2.5 hours until the beef is tender and easily shredded.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Assemble casserole: Shred the tender beef and stir it back into the onion mixture. Transfer everything into a baking dish, then top evenly with shredded Gruyère and mozzarella cheeses.
- Bake: Bake the casserole uncovered for 15 to 20 minutes until the cheese melts, bubbles, and slightly browns. Garnish with freshly chopped parsley and serve hot.
Notes
- Use a heavy-bottomed pot to prevent the onions from burning during caramelizing.
- If you prefer, fresh thyme can be substituted for dried thyme at a ratio of 3:1.
- For an extra depth of flavor, consider adding a splash of red wine to the sauce base before simmering.
- The cheese topping can be adjusted or substituted with other melting cheeses like Swiss or provolone.
- This casserole can be made a day ahead and reheated gently before serving.
- Leftovers store well refrigerated for up to 3 days or can be frozen for up to 1 month.
