Description
This hearty casserole transforms the essence of French onion soup into a full, satisfying meal. With tender beef, caramelized onions, and layers of melty cheese, it’s cozy, comforting, and crowd-pleasing.
Ingredients
Scale
2.5 lbs beef chuck roast, cut into large chunks
3 large yellow onions, thinly sliced
3 cloves garlic, minced
3 cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme (or 1 tbsp fresh)
2 tbsp butter
2 tbsp olive oil
2 tbsp all-purpose flour
1 cup shredded Gruyère cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: Season beef with salt and pepper. In a large pot, heat olive oil over medium-high and brown beef on all sides. Remove and set aside.
- Caramelize the onions: In the same pot, melt butter and add sliced onions. Cook over medium-low heat, stirring often, for 30–40 minutes until golden brown.
- Add aromatics: Stir in garlic, thyme, and flour. Cook for 1 minute.
- Make the sauce: Pour in beef broth and Worcestershire sauce, scraping the pan bottom. Simmer for a few minutes.
- Cook the beef: Return beef to the pot. Cover and simmer on low heat for 2 to 2.5 hours until beef is tender and can be shredded easily.
- Preheat oven: Set oven to 375°F.
- Assemble casserole: Shred beef and stir into onion mixture. Transfer to a baking dish and top with Gruyère and mozzarella.
- Bake: Bake uncovered for 15–20 minutes until cheese is melted and bubbly. Garnish with parsley and serve hot.