Why You’ll Love French Onion Braised Beef Recipe

I enjoy this recipe because it’s rich, hearty, and full of layered flavor. I love how the onions melt into the sauce and give it that classic French onion soup depth. The beef becomes incredibly tender after hours in the oven, and the cheesy baguette topping adds texture and makes the dish feel special without much extra effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Braised Beef
2 tablespoons neutral oil
3 lbs beef chuck roast
3 tablespoons butter
4 yellow onions
4 garlic cloves, thinly sliced
2 tablespoons dijon mustard
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose flour
1 cup dry vermouth
4 cups beef stock
2 fresh bay leaves
8 sprigs thyme
Kosher salt and freshly ground black pepper

Cheesy Baguette Topping
1 demi baguette, sliced
3 tablespoons olive oil
4 oz gruyere, grated
2 tablespoons fresh thyme leaves

Directions

I begin by preheating the oven to 350°F. I cut the beef into 2-inch cubes, season it generously with salt and pepper, and set it aside. I peel the onions, cut them in half, and thinly slice them so they cook evenly and break down into the sauce.

I heat the oil in a large Dutch oven over medium heat. After patting the beef dry, I sear it in batches until deeply browned on all sides, then transfer it to a plate.

Once the beef is removed, I add the butter to the pot and lower the heat. I add the onions, toss them in the butter, cover the pot briefly, then uncover and add the garlic. I cook the onions slowly, stirring occasionally, until they’re deeply caramelized and golden.

I stir in the Worcestershire sauce, dijon mustard, and flour, letting everything cook briefly. I pour in the vermouth and let it simmer, then add the beef stock along with salt and pepper. I return the beef to the pot, add the bay leaves and bundled thyme, cover, and transfer everything to the oven to braise until the beef is fork-tender.

While the beef rests, I arrange the baguette slices on a baking sheet, drizzle them with olive oil, and toast them until golden. I remove the bay leaves and thyme from the pot, then layer the toasted baguette slices over the beef. I sprinkle the gruyere and thyme leaves on top and broil until the cheese is melted and bubbling.

Servings and Timing

I usually get 6 hearty servings from this dish. It takes about 30 minutes to prepare and roughly 4 hours to cook, for a total time of about 4 hours and 30 minutes.

Variations

 When I want extra richness, I mix in a bit more cheese or use a blend of gruyere and mozzarella. I also enjoy serving this over mashed potatoes instead of using the baguette topping.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I gently warm the beef on the stovetop over low heat and toast fresh baguette slices before serving.

FAQs

Can I make this recipe ahead of time?

I often make it a day ahead because the flavors deepen as it sits.

What cut of beef works best?

I always use beef chuck because it becomes tender and flavorful when braised.

Do the onions really need that long to cook?

I find that slow caramelization is key to building the deep flavor in the sauce.

How do I know the beef is done?

I check that it shreds easily with a fork.

Can I freeze French Onion Braised Beef?

I freeze the beef without the baguette topping and add fresh crostini later.

Is this dish very rich?

I find it rich but balanced, especially with the onions and herbs.

What cheese works best on top?

I love gruyere for its melt and flavor, but Swiss works too.

Can I cook this on the stovetop?

I prefer the oven for even heat, but gentle stovetop simmering can work.

What should I serve with this?

I like a simple green salad or roasted vegetables on the side.

Conclusion

I keep this French Onion Braised Beef in my comfort-food rotation because it’s warming, flavorful, and incredibly satisfying. I love how the slow-cooked onions and tender beef come together with the cheesy baguette topping to create a dish that feels both rustic and indulgent every time I make it.