Description
This French Onion Beef Casserole is a comforting and hearty dish featuring tender beef chuck roast slow-cooked with caramelized onions, garlic, and aromatic thyme in a rich beef broth. Topped with melted Gruyère and mozzarella cheeses, this casserole offers a savory and cheesy finish, perfect for a satisfying family meal or special occasion. The dish combines the classic flavors of French onion soup with tender braised beef and a cheesy baked topping.
Ingredients
Scale
Beef and Broth
- 2.5 lbs beef chuck roast, cut into large chunks
- 3 cups beef broth
- 1 tbsp Worcestershire sauce
- Salt and pepper to taste
Vegetables and Aromatics
- 3 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme (or 1 tbsp fresh)
Fats and Thickener
- 2 tbsp butter
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
Cheese Topping
- 1 cup shredded Gruyère cheese
- 1 cup shredded mozzarella cheese
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Sear the beef: Season the beef chunks generously with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Brown the beef on all sides until a deep crust forms, about 5-7 minutes. Remove the browned beef and set aside on a plate.
- Caramelize the onions: In the same pot, melt 2 tablespoons of butter over medium-low heat. Add the thinly sliced onions and cook slowly, stirring frequently, for 30 to 40 minutes until the onions are golden brown and caramelized. This slow cooking develops the sweet, rich onion flavor crucial for the dish.
- Add aromatics: Stir the minced garlic, dried thyme, and all-purpose flour into the caramelized onions. Cook for about 1 minute to toast the flour and release the garlic fragrance, which will help thicken the sauce later.
- Make the sauce: Gradually pour in the beef broth and Worcestershire sauce, scraping the browned bits from the bottom of the pot to incorporate all the flavor. Bring the mixture to a gentle simmer for a few minutes to combine and thicken slightly.
- Cook the beef: Return the browned beef chunks to the pot. Cover tightly and simmer over low heat for 2 to 2.5 hours, or until the beef is very tender and easily shredded with a fork.
- Preheat oven: While the beef is finishing, set your oven to 375°F (190°C) to prepare for baking the casserole topping.
- Assemble casserole: Once the beef is tender, shred it using two forks and stir it back into the onion and sauce mixture. Transfer the mixture to a baking dish evenly. Sprinkle the shredded Gruyère and mozzarella cheeses evenly over the top.
- Bake the casserole: Place the casserole in the preheated oven and bake uncovered for 15 to 20 minutes, or until the cheese is melted, bubbly, and just starting to brown.
- Serve: Remove from the oven and sprinkle with freshly chopped parsley for a fresh herbal note. Serve the casserole hot as a delicious and hearty meal.
Notes
- Use good quality beef chuck roast for the best tenderness and flavor after slow cooking.
- Caramelizing onions slowly is key to developing the deep flavor typical of French onion dishes.
- If you prefer, fresh thyme can be substituted for dried; just increase the quantity accordingly.
- The combination of Gruyère and mozzarella provides both a nutty flavor and great meltability, but you can adjust cheeses to your preference.
- This dish pairs wonderfully with crusty bread or a simple green salad.
- Leftovers store well and can be reheated in the oven for the best texture.
