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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

Scale
  • For the Beef Stew:
  • 1 ½lbs (680 g) beef chuck, cut into cubes
  • 2 tspcoarse sea salt
  • 1 tspblack pepper
  • 2–3tbsp olive oil (as needed)
  • 2 tbspunsalted butter
  • 5large onions, thinly sliced
  • 1 tspbrown sugar
  • 1 tbspfresh thyme leaves
  • 4garlic cloves, minced
  • 1 tbspWorcestershire sauce
  • 1 tbspDijon mustard
  • 1 tbsptomato paste (optional)
  • 1 tbspall-purpose flour
  • 2 ½ cups(620ml) beef broth or stock
  • 2bay leaves
  • For the Cheesy Bread Topping:
  • 1white baguette, sliced
  • Olive oil (for brushing)
  • 2 tbspDijon mustard
  • 1 ½ cups(150 g) shredded Gruyère cheese
  • 3 tbspgrated Parmesan cheese
  • ½ tbspfresh thyme, for garnish

Instructions

  1. 1. Prepare the Onions
  2. 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!).
  3. 2. Sear the Beef
  4. Pat the beef cubes dry with paper towels and season generously with salt and black pepper.
  5. 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.
  6. 3. Caramelize the Onions
  7. 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.
  8. Add garlic and thyme, then cook another 5 minutes until fragrant.
  9. 4. Build the Stew
  10. 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.
  11. Return the browned beef to the pot, add bay leaves, and bring to a simmer.
  12. 5. Slow Cook
  13. 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.
  14. Discard the bay leaves and taste for seasoning.
  15. 6. Prepare the Bread
  16. While the stew cooks, preheat your oven to 375°F (190°C).
  17. 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.
  18. 7. Assemble and Broil
  19. Spread each toast with a thin layer of Dijon mustard. Top with a mix of shredded Gruyère and Parmesan.
  20. Ladle the hot beef stew into ovenproof bowls, then arrange the cheesy toasts on top to cover.
  21. Place under the broiler (or grill) for 2–3 minutes until the cheese melts and turns golden brown.
  22. 8. Garnish and Serve
  23. Sprinkle with fresh thyme and a few reserved caramelized onions before serving.
  24. Enjoy every spoonful — tender beef, sweet onions, and that gooey, cheesy crunch!
  25. Chef’s Tips
  26. For extra richness, add a splash of beef stock while reheating leftovers.
  27. You can air fry the bread slices at 350°F (180°C) for 8–10 minutes instead of oven-toasting.
  28. If you prefer, serve the cheesy bread slices on the side instead of on top.
  29. Store leftovers (without bread) in the fridge for up to 3 days or freeze for up to 3 months.
  • Author: Chef mia