French Onion Beef Stew with Cheesy Bread Topping

• Indulge in French Onion Beef Stew with Cheesy Bread Topping—rich, hearty, and perfect for cozy dinners.

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

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Instructions

• 1. 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!).
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. 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.
• 7. 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.
• 8. 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.

• Prep Time: 25 minutes
• Cook Time: 1 hour 45 minutes