Description
A comforting and savory stew that combines the rich flavors of French onion soup with tender beef and a golden, cheesy bread topping.
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 French bread
- 1 1/2 cups shredded Gruyère cheese
Instructions
1. Prepare the Crust:
- Heat olive oil in a large oven-safe pot over medium-high heat. Season beef with salt and pepper, then brown in batches. Remove and set aside.
- In the same pot, add onions and cook until caramelized, about 20 minutes. Add garlic and cook for 1 minute more.
- Sprinkle flour over onions and stir to combine. Pour in red wine to deglaze, scraping up any browned bits.
- Return beef to the pot. Add beef broth, thyme, and bay leaf. Bring to a simmer, then cover and cook on low for 1.5 to 2 hours, until beef is tender.
- Preheat broiler. Remove bay leaf. Place French bread slices on top of the stew and sprinkle generously with Gruyère cheese.
- Broil for 2-3 minutes until cheese is melted and bubbly. Serve hot.
Notes
You can customize the seasonings to taste.