Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

French Onion Beef Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 57 reviews

  • Author: admin
  • Total Time: 3 hours 30 minutes
  • Yield: 6 servings 1x

Description

This French Onion Beef Soup is a rich and hearty combination of slow-baked caramelized onions, tender seared beef chuck roast, and flavorful beef stock, accented with French onion seasoning and fresh herbs. Finished under the broiler with crusty French bread and melted Gruyere cheese, it’s an indulgent, comforting meal perfect for cozy gatherings.

Ingredients

Scale

Vegetables & Aromatics

  • 2 pounds yellow onions (thinly sliced)
  • 1 head garlic (peeled and cloves removed)
  • 1 pound baby potatoes (or cubed red potatoes)
  • 2 sprigs fresh thyme (or fresh rosemary)
  • 2 bay leaves

Meat

  • 2 pounds beef chuck roast (cut into ½ inch pieces)

Seasonings & Condiments

  • 1 teaspoon sea salt
  • 2 tablespoons French onion seasoning
  • 2 tablespoons Worcestershire sauce

Oils & Fats

  • 6 tablespoons olive oil (divided)

Other

  • ¼ cup all-purpose flour
  • 8 cups beef stock
  • 1 cup shredded Gruyere cheese (or Swiss cheese)
  • ½ loaf French bread (sliced)

Instructions

  1. Preheat the oven: Set your oven to 400°F to prepare for baking the onions and garlic.
  2. Slice onions: Thinly slice the yellow onions using a sharp knife or mandoline for even cooking.
  3. Prepare onions and garlic for baking: Place the sliced onions and garlic cloves into an oven-safe cast iron Dutch oven, drizzle with 4 tablespoons olive oil, sprinkle with sea salt, and toss to coat evenly.
  4. Bake onions and garlic: Cover the Dutch oven and bake in the oven for 1 hour to caramelize the onions and soften garlic; then reduce the oven temperature to 350°F.
  5. Remove onions and garlic: Take the Dutch oven out, carefully remove the onions and garlic, and set them on a rimmed plate or grooved cutting board to catch liquid.
  6. Heat Dutch oven on stove: Place the now-empty Dutch oven over high heat on the stove to start searing the beef.
  7. Season beef: Toss the cubed beef chuck roast with the French onion seasoning to coat evenly.
  8. Sear the beef: Add 2 tablespoons olive oil to the hot Dutch oven, then sear the beef pieces for 4-6 minutes until browned on all sides. Remove beef with a slotted spoon and set aside with the onions and garlic.
  9. Deglaze pot: Pour ¼ cup beef stock into the pot and stir, scraping up browned bits from the bottom for added flavor.
  10. Add flour: Sprinkle the all-purpose flour evenly over the liquid in the pot, stirring to combine, and cook for 1 minute to thicken.
  11. Add remaining liquids: Stir in the remaining 7 ¾ cups beef stock and Worcestershire sauce, then bring the mixture to a boil over high heat.
  12. Combine all ingredients: Return the seared beef, along with the baked onions and garlic, to the pot. Add baby potatoes, fresh thyme sprigs, and bay leaves.
  13. Bake the soup: Cover the pot tightly with its lid or aluminum foil, then transfer it to the oven and bake at 350°F for 2 hours to tenderize beef and meld flavors.
  14. Remove herbs: After baking, carefully take the soup out and discard the bay leaves and thyme sprigs using tongs.
  15. Prepare broiler: Set the oven to broil on high and arrange a rack in the middle position to prepare for toasting bread and melting cheese.
  16. Toast bread: Place slices of French bread on a baking sheet, brush with melted butter or spray with cooking spray, and broil for 1-2 minutes until lightly toasted; remove from oven.
  17. Assemble soup bowls: Ladle the hot soup into oven-safe bowls, top each with a toasted bread slice and shredded Gruyere cheese.
  18. Melt cheese topping: Place bowls on a baking sheet and broil for 1-2 minutes, until the cheese is melted, bubbly, and golden.
  19. Serve: Carefully remove bowls from oven and serve immediately for a comforting, flavorful meal.

Notes

  • Using a mandoline makes slicing onions quicker and ensures uniform thickness for even caramelization.
  • Gruyere cheese can be substituted with Swiss cheese if preferred.
  • Beef chuck roast is ideal for slow cooking due to its marbling and tenderness after long cooking.
  • When broiling, watch the cheese closely to avoid burning as it melts quickly.
  • You can substitute fresh thyme with rosemary according to your taste preference.
  • The French onion seasoning can be homemade or store-bought; it typically includes dried onions, garlic powder, parsley, and other spices.
  • The recipe involves both oven baking and stovetop searing, but the primary cooking method is Baking because of the long slow cook in the oven.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 45 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: French

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://safetydangerdefender.com/french-onion-beef-soup-recipe/