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–+ servings
beefy french onion soup

French Onion Soup with Beef

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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Course Appetizer
Cuisine French
Servings 6 servings

Equipment

  • 1 large pot or Dutch oven
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Grater
  • 1 Knife
  • 1 Cutting board
  • 6 oven-safe soup bowls
  • 1 Baking sheet

Ingredients
  

  • 4 tablespoons unsalted butter
  • 2 large onions thinly sliced
  • 2 cloves garlic minced
  • 1 pound beef chuck cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 4 cups beef broth
  • 1 cup dry white wine
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1 teaspoon fresh thyme leaves
  • 6 slices French baguette
  • 2 cups Gruyère cheese grated

Instructions
 

  • Melt the butter in a large pot over medium heat.
  • Add the onions and garlic, and cook until the onions are caramelized, about 25 minutes.
  • Add the beef chuck, salt, and pepper, cooking until the beef is browned on all sides.
  • Stir in the flour and cook for 2 minutes to remove the raw taste.
  • Gradually add the beef broth and white wine, stirring constantly.
  • Add Worcestershire sauce, bay leaf, and thyme, then bring the mixture to a simmer.
  • Reduce the heat to low and cover the pot, allowing it to simmer for 1 hour.
  • Preheat the oven to 400°F (200°C).
  • Place the baguette slices on a baking sheet and toast them in the oven until golden.
  • Remove the bay leaf from the soup.
  • Ladle the soup into oven-safe bowls and place them on the baking sheet.
  • Top each bowl with a toasted baguette slice and a generous amount of Gruyère cheese.
  • Place the baking sheet in the oven and broil until the cheese is bubbly and golden brown.
  • Allow the soup to rest for 10 minutes before serving.

Notes

Ensure the onions are deeply caramelized for the best flavor, as this forms the base of the soup. If you prefer a thicker consistency, you can add an additional tablespoon of flour. When broiling, keep a close eye to prevent the cheese from burning, and serve the soup hot for the best taste experience.
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