French Onion Beef Stew with Cheesy Bread Topping: A Cozy Gourmet Delight
Indulge in French Onion Beef Stew with Cheesy Bread Topping—rich, hearty, and perfect for cozy dinners.
Ingredients
For the Beef Stew:
1 ½ lbs (680 g) beef chuck, cut into cubes
2 tsp coarse sea salt
1 tsp black pepper
2–3 tbsp olive oil (as needed)
2 tbsp unsalted butter
5 large onions, thinly sliced
1 tsp brown sugar
1 tbsp fresh thyme leaves
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp Dijon mustard
1 tbsp tomato paste (optional)
1 tbsp all-purpose flour
2 ½ cups (620 ml) beef broth or stock
2 bay leaves
For the Cheesy Bread Topping:
1 white baguette, sliced
Olive oil (for brushing)
2 tbsp Dijon mustard
1 ½ cups (150 g) shredded Gruyère cheese
3 tbsp grated Parmesan cheese
½ tbsp fresh thyme, for garnish
Instructions
1. Prepare the Onions
Peel the onions and cut off the tops, leaving the root ends intact to help hold them together. Slice them thinly using a sharp knife or mandoline (keep tissues handy — it’s worth it!).
2. Sear the Beef
Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.
3. Caramelize the Onions
Reduce the heat to medium. Melt the butter in the same pot and add the sliced onions, brown sugar, and a pinch of salt. Cook for about 15 minutes, stirring occasionally, until the onions become golden and soft.
Add garlic and thyme, then cook another 5 minutes until fragrant.
4. Build the Stew
Sprinkle the flour over the onions and stir for 1 minute. Add the tomato paste (if using), mustard, and Worcestershire sauce. Gradually pour in the beef broth while stirring, scraping up any bits from the bottom of the pan.
Return the browned beef to the pot, add bay leaves, and bring to a simmer.
5. Slow Cook
Cover the pot and transfer to a preheated oven at 320°F (160°C). Cook for about 1½ hours, or until the beef is tender and the sauce has thickened beautifully.
Discard the bay leaves and taste for seasoning.
6. Prepare the Bread
While the stew cooks, preheat your oven to 375°F (190°C).
Slice the baguette and brush each slice with olive oil. Arrange on a baking tray and toast for 15 minutes, flipping halfway, until golden brown.
7. Assemble and Broil
Spread each toast with a thin layer of Dijon mustard. Top with a mix of shredded Gruyère and Parmesan.
Ladle the hot beef stew into ovenproof bowls, then arrange the cheesy toasts on top to cover.
Place under the broiler (or grill) for 2–3 minutes until the cheese melts and turns golden brown.
8. Garnish and Serve
Sprinkle with fresh thyme and a few reserved caramelized onions before serving.
Enjoy every spoonful — tender beef, sweet onions, and that gooey, cheesy crunch!
Chef’s Tips
For extra richness, add a splash of beef stock while reheating leftovers.
You can air fry the bread slices at 350°F (180°C) for 8–10 minutes instead of oven-toasting.
If you prefer, serve the cheesy bread slices on the side instead of on top.
Store leftovers (without bread) in the fridge for up to 3 days or freeze for up to 3 months.
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