French Onion Braised Beef

Why You’ll Love This Recipe

This recipe brings together the deep, sweet flavor of caramelized onions and fall-apart beef in one comforting bake. It feels fancy but is largely hands-off—just sear, braise, and let your oven do the work—all finished with cheesy crostini for a dramatic presentation.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Braised Beef

• 2 tablespoons neutral oil

• 3 lb 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

• 6 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 Gruyère, grated

• 2 tablespoons fresh thyme leaves

Directions

1. Preheat oven to 350 °F.

2. Cube and season beef; slice onions thinly and tie thyme sprigs into a bundle.

3. Sear beef in oil until deeply browned; set aside.

4. Caramelize onions in butter for 30–40 minutes, then add garlic.

5. Stir in Worcestershire, Dijon, and flour, then deglaze with vermouth. Simmer for 5 minutes.

6. Add beef stock, season, return beef to pot along with bay leaves and thyme bundle. Cover and bake 3 hours until tender. Let rest 15 minutes.

7. Toast baguette slices with olive oil for 8–10 minutes; broil with Gruyère and thyme until bubbly.

8. Discard herbs from beef, top with crostini, and serve immediately.

Servings and timing

• Serves: 6

• Prep time: 30 minutes

• Cook time: 4 hours

• Total time: 4 hours 30 minutes

Variations

• Use cranberry in place of vermouth or add a splash for richer flavor.

• Substitute other sturdy herbs like rosemary instead of thyme.

• For a lower-alcohol version, replace the vermouth with extra beef stock and a teaspoon of balsamic vinegar for depth.

• Use sourdough or thick sliced country bread instead of baguette.

Storage/Reheating

• Refrigerate: Cool to room temperature; store braised beef and liquid in airtight container for up to 4–6 days. Keep cheesy crostini separate.

• Freeze: Cool, then freeze beef and broth in a freezer bag (remove as much air as possible) for up to 3 months.

• Reheat: Gently warm in a skillet or Dutch oven with a splash of broth on low heat until heated through. Avoid the microwave to preserve texture.

FAQs

1. What cut of beef works best?

Use beef chuck roast it’s perfect for low and slow cooking and becomes meltingly tender.

2. Can I skip the herbs tied with kitchen twine?

Yes, but bundling thyme keeps it easy to remove after braising.

3. Can I make this in a slow cooker?

Yes. Sear and caramelize on stovetop first, then transfer to slow cooker and cook on low for 6–8 hours.

4. What can I serve with it?

Mashed potatoes, buttered noodles, or even polenta are ideal to soak up the rich sauce. A crisp green salad adds a refreshing contrast.

5. Can I make it without alcohol?

Absolutely swap vermouth for more beef stock and a bit of balsamic or sherry for flavor.

6. Is it freezer-friendly?

Yes, freeze for up to 3 months. Thaw in fridge overnight before reheating.

7. How do I caramelize onions properly?

Cook slowly over medium-low heat, stirring occasionally, until deeply golden; it may take 30–40 minutes.

8. Can I use pre-sliced onions?

You can, but slicing them yourself ensures uniform thickness and better caramelization.

9. Can I make the cheesy topping ahead?

Yes—prepare and toast bread ahead, then simply broil with cheese just before serving.

10. Why is a mandoline useful for slicing onions?

It creates ultra-thin, even slices (~1 mm), ensuring even cooking and melting into the sauce. But a sharp knife works too.

Conclusion

This French Onion Braised Beef is the ultimate cozy masterpiece—rich, savory, and effortlessly elegant. From the deeply flavored onions and tender beef to the dramatic cheesy crostini, it’s a dish that’s as satisfying to make as it is to enjoy. Perfect for cold nights or dinner with friends your oven does most of the work, and the result is unforgettable.

Print