French Onion Beef Stew with Cheesy Bread Topping
When you’re craving a dish that feels like a warm hug on a chilly evening, there’s nothing quite like the savory aroma of caramelized onions mingling with tender, rich beef. Imagine ladling a golden, bubbling stew into a bowl, topping it with cheesy, toasted bread, and watching the cheese melt to perfection — that’s the magic of French Onion Beef Stew with Cheesy Bread Topping.
Equipment
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
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!).
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.
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.
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.
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.
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.
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.
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.
Tried this recipe?Let us know how it was!