Description
A comforting and savory stew that combines tender beef and caramelized onions with a rich broth, topped with cheesy toasted bread for a French onion soup-inspired twist.
Ingredients
Scale
For the Crust:
- 2 lbs beef chuck, cut into 1-inch cubes
- 4 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 4 cups beef broth
- 1 cup red wine
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 4 slices thick crusty bread
- 1 cup shredded Gruyère cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches, about 5 minutes per batch. Remove and set aside.
- Add onions to the pot and cook, stirring occasionally, until deeply caramelized, about 20-25 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over onions and stir to coat. Gradually pour in beef broth and red wine, scraping up any browned bits from the bottom of the pot.
- Return beef to the pot, add thyme and bay leaf. Bring to a simmer, then cover and cook on low heat for 1.5 to 2 hours, until beef is tender.
- Preheat broiler. Ladle stew into oven-safe bowls, top each with a slice of bread and a generous sprinkle of Gruyère cheese. Broil until cheese is melted and bubbly, about 2-3 minutes. Serve immediately.
Notes
You can customize the seasonings to taste.