Classic French Onion Soup Meets Slow-Braised Beef, and It’s the Best Version You’ll Ever Have
As a longtime lover of both hearty homemade soups and all things French onion, it kind of cracks me up to admit that traditional French onion soup just doesn’t do it for me. I adore the caramelized onions and melty cheese pulls, but after a few bites, all that richness is a lot. My palate is overwhelmed, my stomach is full of onions, and yet I’m…still starving? 😅
So when Smitten Kitchen first introduced me to the idea of making a heartier French onion soup with beef, it was a lightbulb moment.💡Yes, of course! You still get all the coziness of the bistro classic, but with shredded braised beef to make it a full meal.
I’ve been making Deb’s genius version for years, adding my own personal tweaks along the way, and am so excited to share this French onion beef soup recipe with you. It’s truly what I believe to be the BEST French onion soup imaginable. From the way it fills your house with the heavenly aromas of beef and onions, to the last hearty, silky spoonful—there’s so much to love.
⌛Timing Note! This beef French onion soup recipe has several components—slowly braising the beef, straining the broth, and gently caramelizing the onions over low heat—which makes it an hours-long labor of love. But it’s mostly hands-off and worth every minute! Just plan ahead, pour a glass of wine as the snow falls, and enjoy the process.
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Key Ingredients
Best beef for French onion soup?🥩When you’re braising and shredding beef, there’s really no need to use a premium cut like English short ribs. I use plain ol’ chuck roast because a low-and-slow simmer tenderizes the heartier cut, making it practically fall apart. For best results, choose a meaty roast with nice marbling throughout. This fat translates to super tender, flavorful shredded beef!
I like to use Vidalia onions in French onion-inspired recipes. 🧅Their mellow flavor and natural sweetness caramelize exceptionally well—but most onions (red, white, yellow, even shallots) also work just fine.
Dry sherry is one of my favorite tricks for caramelizing onions. There’s a reason culinary icons like Julia Child and Ina Garten use it in their French onion soup recipes!🍷This Spanish fortified wine has a crisp brightness that cuts through the richness of the caramelized onions and beef.
Slowly Simmered Soup Essentials
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Buy Now → Braise the Beef and Build the French Onion Soup Broth
The genius of this braised beef French onion soup is that after one single slow simmer, you end up with juicy, shredded beef AND a wine-and-herb-infused beef broth. It’s a two-for-one method that ensures none of the flavor goes to waste!
I started with my reader-favorite 5-Star Meltingly Tender Braised Beef, but made a few tweaks to adapt it for beef French onion soup. First, I sliced the chuck roast into several pieces for easy shredding, then added extra stock to ensure there was plenty of braising liquid left at the end to build the soup. It’s not a totally from-scratch broth, but it’s infused with so much wine, garlic, and thyme that it tastes like it simmered all day (because it did).
Searing the chuck roast is an essential first step! This caramelizes the meat, adding next-level richness to the brothy base of the French onion soup. For maximum browning, I like to slice the roast into 5-6 large pieces for extra surface area and always pat it dry to remove as much moisture as possible. Don’t forget to season generously with salt!
In a heavy-bottomed pot with a tight-fitting lid, sear the beef on each side. Take your time getting a hard, golden-brown crust on all sides of your chuck roast—it’s worth the payoff in flavor, both in the meat and the beef broth! Set aside once seared.
🥩 Don’t overcrowd your pan! This inhibits browning and causes the meat to steam instead of sear. It’s better to work in batches, even if it takes a little more time.
Cook carrots, celery, and onion until softened, then add tomato paste for a little extra depth. Deglaze the pot by slowly pouring in the red wine, scraping up any fond from the bottom (these crispy bits are FULL of flavor!). Add the browned beef back into the pot and build the braise with a head of garlic, fresh thyme, beef stock, and splash of Worcestershire sauce.
Cover and braise the chuck roast in the oven for 3 – 3 ½ hours until the beef is tender enough to shred with the twist of a fork and your kitchen smells amazing. I prefer using my oven to keep the stovetop free, but I’ve also included slow-cooker and Instant Pot braising instructions in the Recipe Notes.
I love shredding the beef about the same size as the caramelized onions to keep every bite balanced. Once shredded, strain the vegetables, herbs, and garlic from the braising liquid and skim off any excess fat. All the flavor you’ve built over the past few hours is infused into this stock—we’ll use it for the base of the soup!
How to Caramelize Onions for French Onion Soup
Caramelized onions are the star of French onion soup, so cooking them properly really matters. I’ve spent a lot of time perfecting the ins and outs of caramelizing onions and found 2 secrets to jammy-sweet (not burnt!) results.
First, thinly slice the onions from root to tip (along their natural grain) to prevent them from turning mushy as they cook. It’s also best to use a heavy-bottomed pot because it conducts heat well for even caramelization. You’ll eventually use this pot to assemble the soup, so choose one that’s big enough!
⏲️ Timing Tip → During recipe testing, I learned it’s best to start caramelizing your onions when the beef is in its last 30 minutes of braising. Then everything is ready for French onion soup assembly at about the same time.
👩🏻🍳 If the onions look like they’re starting to burn, just lower the heat. As the sticky fond builds up on the pan, you’ll need to stir more often to encourage browning and prevent burning.
Build the Soup and Serve With Cheesy Sourdough Toast
You’ve done all of the hard work up until this point, friend. 🙌🏼 From here, it’s just about bringing the braised beef, caramelized onions, and infused broth together into a craveable pot of soup.
Make Ahead Tip: Like most soups, this recipe only gets more flavorful the longer it sits. You can prepare just the beef and broth or assemble the entire beef French onion soup up to 3 days ahead of a dinner party or gathering with friends.
French onion soup is traditionally topped with cheesy French bread floating in the broth. Delicious, of course, but the bread tends to be super soggy by the time you dig in. Everything is already so soft, and I’d prefer a little contrasting texture.
Smitten Kitchen had another great solution here—serving a side of golden, garlicky sourdough toasts with melty Gruyère instead! Hearty sourdough stands up beautifully to rich beef and caramelized onions, and the Gruyère adds that gooey cheese pull you crave in French Onion soup. 🤩 You can toast them up in minutes under the broiler!
I can’t wait for you to try this Slowly Braised Beef French Onion Soup with Melty Gruyère Toasts! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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Slowly Braised Beef French Onion Soup with Melty Gruyere Toasts
- Prep Time: 30 minutes
- Cook Time: 3 ½ hours
- Total Time: 4 hours
- Yield: serves 6-8 1x
- Category: Soups, Stews, and Chili Recipes; Beef Recipes
- Method: Stovetop, Braised, Caramelized
- Cuisine: American, French-Inspired
Description
This Slowly Braised Beef French Onion Soup is everything you love about the bistro classic, made heartier with succulent shredded beef!
Slowly simmer a chuck roast with wine and aromatics until spoon-tender, then turn the flavorful braising liquid into a beefy broth for the soup, a clever 2-for-1 method for rich flavor in every spoonful.
Just stir in the jammy caramelized onions, then serve with melty Gruyère sourdough toasts on the side. Deliciously rich without being heavy, French onion soup with beef will keep you warm and satisfied long after the last bite. The coziest project for snow days, slow days, and Sunday suppers all winter long!
Make-Ahead Directions Provided.
Ingredients
for the braised beef:
- 3–3 ½ pounds beef chuck roast, trimmed of excess fat
- kosher salt and ground black pepper
- 2–3 tablespoons olive oil
- 2 medium carrots, peeled as desired and sliced into 2–3 large pieces
- 2 stalks celery, sliced into 2–3 large pieces
- 1 medium yellow onion, peeled and quartered
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 head garlic, halved crosswise
- 10–12 sprigs fresh thyme, tied with twine
- 8 cups beef stock or broth
- 2 tablespoons Worcestershire sauce
for the French onion soup:
- 4 tablespoons unsalted butter
- 2–3 large sweet onions (approx. 3 pounds), thinly sliced
- kosher salt and ground black pepper
- 1 tablespoon fresh thyme (from 10–12 sprigs or substitute with 1 teaspoon dried thyme)
- ½ cup dry sherry (see Recipe Notes)
- shredded braised beef and beef braising liquid (above)
for the cheesy garlic toasts:
- 8–10 slices sourdough bread (from one small boule), sliced 1-inch thick
- 1 clove garlic, cut in half
- 8 ounces gruyère or melty cheese of choice, shredded (approx. 2 cups)
Instructions
Start with the braised beef:
- Prep: If time allows, 20-30 minutes before you begin cooking, pull the beef roast from the refrigerator to allow to come up to room temperature. Just before cooking, preheat the oven to 325 degrees F, ensuring a rack is positioned in the center of the oven. Use a paper towel to pat the beef as dry as possible. Slice the roast into 5-6 large pieces. Season each liberally with kosher salt and ground black pepper; a good rule of thumb is 1 teaspoon kosher salt per pound of meat.
- Brown the beef: Add the olive oil to a large, oven-safe pot with a tight fitting lid (I use a 5-qt Dutch oven) over medium-high heat. Once hot and shimmering, carefully add the seasoned beef, working in batches to avoid overcrowding the pot. Cook for 4-5 minutes per side, until nicely browned. Transfer the beef to a plate and set aside. Carefully pour off all but 2 tablespoons of fat from the pot (discard once cooled).
- Build the braise: Return the pot to medium-high heat. Add the carrots, celery, and onion and cook 2-3 minutes, until lightly softened. Stir in the tomato paste and cook 1-2 minutes longer. To deglaze the pot, slowly pour red wine in, while scraping up any browned bits from the bottom with a wooden spoon. Add the browned beef back in, along with the garlic, thyme, beef stock, and Worcestershire sauce. Stir to combine.
- Braise the beef: Cover and transfer to the oven. Braise for 3 – 3 ½ hours. You’ll know the beef is ready when it’s fall-apart tender, shredding easily with the twist of a fork. Remove from the oven. (For streamlined prep, I typically start caramelizing the onions (Step 1, below) in the last 30 minutes of braising.)
- Shred the beef and strain the broth: Transfer the braised beef to a plate or cutting board and shred into bite-sized pieces, discarding any visible fat from the meat. Set aside. To strain the broth, place a fine mesh sieve over a large bowl (I use an 8-cup liquid measuring cup). Pour the braising liquid through the sieve, then use a large spoon or ladle to skim off any excess fat from the surface of the strained broth. Set the infused beef stock aside for later and discard the spent aromatics and any fat you skimmed off.
Caramelize the onions and build the soup:
- Soften the onions: Melt the butter in a large Dutch oven over medium heat. Add the sliced onions and stir to combine. Cook, stirring occasionally, for 10-12 minutes until softened and translucent. (At this point, the onions don’t require much attention – this is a great time to finish the braised beef (Step 5, above).)
- Caramelize the onions: Once softened, reduce heat to medium-low. Season with 1 heaping teaspoon kosher salt. Continue to cook for 20-30 minutes, stirring occasionally, until the onions are tender, fragrant, and deeply caramelized. Adjust the heat as needed to cook the onions slowly. The closer you get to caramelization, the more often you’ll need to stir – this promotes even browning and prevents burning.)
- Deglaze with sherry: Once caramelized, stir in the thyme. To deglaze the pot, slowly pour the sherry in, while scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer, then cook 2-3 minutes or until the sherry is reduced by half.
- Build the soup: Add the shredded beef and infused stock to the pot, stirring to combine well. Adjust seasoning to taste. Bring the pot to a gentle simmer and hold over low heat until ready to serve.
Finally, prep the garlicky cheese toasts and serve:
- Prep: Preheat your oven’s broiler to its highest setting, ensuring a rack is positioned in the top third of the oven. Line a large baking sheet with parchment or foil for easy clean up.
- Broil the garlicky cheese toasts: Arrange the sliced bread on the prepared baking sheet. Broil 2-3 minutes per side, just until toasty and golden – watch closely to avoid burning. Rub each slice with the cut sides of the garlic clove, then top with a nice handful of shredded cheese. Return to the oven and broil 2-3 minutes longer, until the cheese is melted and golden.
- Serve: Ladle the warm French onion beef soup into individual bowls and serve with garlicky cheese toasts on the side. Enjoy!
Notes
Ingredient Notes:
- Sherry is a Spanish fortified wine, meaning it is a wine that is “fortified” with a distilled spirit, most often brandy. Sherry ranges in style – for this recipe, it’s best to use dry sherry, as its crisp flavor helps cut through the richness of the caramelized onions and beef broth. You can find dry sherry in the fortified wine section of your wine or liquor shop – it’s often labelled “fine” or “fino.”
- Sherry substitutes. ⇢ If you cannot find dry sherry, substitute with dry vermouth or dry, unoaked white wine. If you prefer not to cook with alcohol, substitute with an equal amount of chicken stock with a splash of apple cider vinegar whisked into it.
Alternate Cooking Methods:
- Crock Pot / Slow Cooker Braised Beef: Prep the recipe according to Steps 1-3, above. Once the pot is deglazed, transfer the seared beef chuck roast, vegetables, and wine to the slow cooker and finish assembling according to Step 3. Slow cook on high for 3-4 hours or on low for 6-8 hours, stirring occasionally. If your slow cooker has a searing/browning feature, you can use it to prepare the braised beef (Steps 1-4) right in the slow cooker.
- Electric Pressure Cooker / Instant Pot Braised Beef: Use your Instant Pot’s “Sauté” setting to prepare the recipe according to Steps 1-3, above. Cover and seal the pressure cooker and cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure.
Make-Ahead, Storage, Reheating, and Freezing:
- Prep Ahead: The braised beef and broth can be made up to 3 days in advance. Shred and strain according to Step 5, then store in separate airtight containers in the refrigerator.
- Storage and Reheating: This French onion beef soup is incredibly make-ahead friendly – its flavors get even better the longer it sits. To store, transfer the cooled soup to an airtight container and place any leftover cheese toasts in a separate airtight container. Store in the refrigerator for up to 4-5 days. Reheat on the stovetop or in the microwave until warmed through.
- Freezer Instructions: Transfer the cooled soup to a freezer container (or divide between multiple freezer containers for smaller portions) and freeze for up to 3 months. Thaw overnight in the refrigerator or, for a quicker thaw, submerge the freezer container in room temperature water. Reheat on the stovetop or in the microwave until warmed through, thinning it out with a splash of water or beef stock as needed.
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Phenomenal! Couldn’t wait to try this and was not disappointed. The flavors are amazing and well balances. This is perfect for a chilly winter day.
I am so excited to make this recipe! I love the fact that it has beef. Can you tell me what type of “dry” red wine you used and what type of “dry” sherry you used? I want to hit this recipe out of the park for my husband…!!! Thank you so much for your help!