French Onion Braised Beef (Print Version)
Slow-braised beef with caramelized onions and a golden Gruyere-topped baguette.
# Ingredients:
→ Beef and Aromatics
01 -
3 pounds beef chuck roast, cut into 2-inch cubes
02 -
4 yellow onions, thinly sliced
03 -
4 garlic cloves, minced
04 -
8 sprigs fresh thyme
05 -
2 fresh bay leaves
→ Liquids and Condiments
06 -
6 cups beef stock
07 -
1 cup dry white grape juice
08 -
2 tablespoons Dijon mustard
09 -
1 tablespoon Worcestershire sauce
→ Baguette and Cheese Garnish
10 -
1 demi baguette, sliced
11 -
4 ounces Gruyere cheese, grated
→ Oils and Fats
12 -
2 tablespoons neutral oil
13 -
3 tablespoons butter
14 -
3 tablespoons olive oil
→ Dry Goods and Seasonings
15 -
3 tablespoons all-purpose flour
16 -
Kosher salt, to taste
17 -
Freshly ground black pepper, to taste
# Steps:
01 -
Preheat the oven to 350°F (175°C).
02 -
Cut beef chuck roast into 2-inch cubes and season generously with kosher salt and freshly ground black pepper.
03 -
Heat neutral oil in a Dutch oven over medium heat. Sear the beef in batches until browned on all sides, then transfer to a plate.
04 -
Add butter to the same pot. Stir in sliced onions and cook over medium-low heat for 30 to 40 minutes, stirring occasionally, until deeply caramelized and golden brown.
05 -
Add minced garlic and cook for 1 minute. Stir in Dijon mustard and all-purpose flour, cooking for another 2 minutes. Pour in dry white grape juice, scraping any browned bits from the bottom. Simmer for 5 minutes.
06 -
Return seared beef to the pot. Add beef stock, Worcestershire sauce, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Braise for about 3 hours, or until beef is fork-tender.
07 -
Arrange baguette slices on a baking tray. Drizzle with olive oil and toast in the oven until golden brown.
08 -
Ladle braised beef and onions into serving bowls. Top each portion with toasted baguette slices and a generous amount of grated Gruyere cheese. Place under the broiler until the cheese melts and bubbles.
# Notes:
01 -
For deeper flavor, caramelize onions slowly and stir often to prevent scorching.
02 -
Gruyere can be substituted with Swiss cheese if preferred.