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French Onion Beef Stew with Cheesy Bread Topping

French Onion Beef Stew with Cheesy Bread Topping
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A hearty stew that combines the flavors of French onion soup with tender beef, caramelized onions, and a cheesy bread topping.

Ingredients

Scale
  • 2 lb beef chuck, cut into 1-inch cubes
  • 4 large yellow onions, thinly sliced
  • 3 tbsp unsalted butter
  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 3 tbsp all-purpose flour
  • 1 cup dry white wine (or more broth)
  • 5 cups beef broth (low sodium)
  • 1 tbsp Worcestershire sauce
  • 1 tsp Dijon mustard (optional)
  • 1 tsp fresh thyme leaves (or 1/2 tsp dried)
  • 2 bay leaves
  • 1–2 tsp balsamic vinegar (optional, to taste)
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 1 baguette, sliced 1/2-inch thick
  • 2 cups shredded Gruyère or Swiss cheese
  • 1/4 cup grated Parmesan
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Brown the beef: Pat beef dry and season with salt and pepper. Heat 1 tbsp oil in a large Dutch oven over medium-high. Brown beef in batches, 5–6 minutes per batch. Set aside.
  2. Caramelize onions: In the same pot, add butter and remaining oil. Add onions and a pinch of salt. Cook over medium, stirring often, until deep golden, 30–40 minutes. If they brown too fast, lower heat.
  3. Add garlic and tomato paste: Stir in garlic for 30 seconds. Add tomato paste; cook for 1 minute, then sprinkle flour over onions and stir for 1 minute.
  4. Deglaze: Pour in wine (or broth), scraping up brown bits. Simmer for 2 minutes.
  5. Simmer the stew: Return beef and juices to the pot. Add broth, Worcestershire, Dijon, thyme, and bay leaves. Bring to a simmer, cover, and cook on low for 1.5–2 hours. Stir occasionally, remove bay leaves, and adjust seasoning.
  6. Prep the bread: Heat broiler. Arrange baguette slices on a sheet pan; toast 1–2 minutes per side. Top with Gruyère and Parmesan.
  7. Broil to finish: Ladle hot stew into oven-safe bowls or keep in the Dutch oven. Place cheesy toasts on top and broil until cheese is melted and bubbling, 1–3 minutes. Garnish with parsley.

Notes

Leftovers taste even better. Freeze the stew without bread and toast fresh when serving.

Nutrition

Find it online: https://sourdoughvoyage.com/french-onion-beef-stew-cheesy-bread-topping/