Save A cozy, hearty casserole marrying the flavors of classic French onion soup with tender pot roast, topped with melty cheese and crisp bread. The ultimate comfort food hack for family dinners.
This recipe quickly became a family favorite during cold evenings, bringing everyone together around the table with its rich flavors and satisfying texture.
Ingredients
- Chuck roast: 2.5 lbs (1.1 kg), trimmed and cut into large cubes
- Yellow onions: 3 large, thinly sliced
- Garlic: 3 cloves, minced
- Carrots: 2, peeled and sliced
- Dry white wine: 1 cup (240 ml)
- Beef broth: 2 cups (480 ml)
- Worcestershire sauce: 2 tbsp
- Gruyère cheese: 2 cups (200 g), shredded
- Unsalted butter: 2 tbsp
- Baguette slices or rustic bread cubes: 4 cups (120 g)
- Fresh thyme leaves: 1 tbsp (or 1 tsp dried thyme)
- Bay leaves: 2
- Kosher salt: 1 tsp, plus more to taste
- Freshly ground black pepper: ½ tsp
- Olive oil: 2 tbsp
Instructions
- Preheat oven:
- 325°F (165°C)
- Brown beef:
- Heat olive oil in a large Dutch oven over medium-high heat. Brown the beef cubes in batches, about 2 3 minutes per side. Transfer to a plate.
- Caramelize onions:
- In the same pot, add butter and onions. Cook over medium heat, stirring often, until deeply caramelized and golden brown, about 25 minutes.
- Sauté garlic and carrots:
- Add garlic and carrots, sauté 2 minutes.
- Add wine:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Combine broth and seasonings:
- Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot.
- Bake:
- Cover and transfer to the oven. Bake for 2 hours, until beef is fork-tender.
- Toast bread:
- Meanwhile, toast the bread cubes on a baking sheet at 325°F (165°C) for 10 12 minutes, until golden and crisp. Set aside.
- Prepare casserole:
- Remove pot from oven. Discard bay leaves. Transfer beef and onions to a large casserole dish (3 4 qt).
- Add topping:
- Top evenly with toasted bread cubes, then sprinkle Gruyère cheese over the top.
- Bake cheese topping:
- Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15 20 minutes, until cheese is melted and bubbly.
- Rest and serve:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save This dish always sparks joy at family dinners, creating warm memories over every delicious bite.
Required Tools
Large Dutch oven or heavy pot, chef's knife, cutting board, baking sheet, 3 4 quart casserole dish
Allergen Information
Contains Dairy (cheese, butter) and Gluten (bread). May contain Sulfites (wine, Worcestershire sauce). Always check product labels for allergens.
Nutritional Information
Per serving: 625 calories, 32 g total fat, 29 g carbohydrates, 54 g protein.
Save Enjoy this hearty, flavorful casserole as a go-to comfort meal that delights every time.
Recipe Help
- → What cut of meat works best for this dish?
Chuck roast is ideal as it becomes tender when slow-cooked, absorbing the flavors of onions and broth beautifully.
- → How do I caramelize the onions properly?
Cook sliced onions slowly in butter over medium heat, stirring often, until they turn deeply golden and sweet, about 25 minutes.
- → Can I substitute the cheese used here?
Gruyère adds a rich, nutty flavor, but Swiss cheese is a suitable alternative for a similar creamy melt.
- → What is the purpose of toasting the bread cubes?
Toasting the bread cubes gives them a crisp texture that contrasts nicely with the tender beef and melted cheese topping.
- → Is white wine necessary for this dish?
White wine gently enhances the savory depth and balances the sweetness of the caramelized onions; however, a non-alcoholic broth can be substituted.
- → How can I make the dish more flavorful?
Adding fresh thyme and bay leaves infuses subtle herbal tones, while a splash of cream before baking enriches the sauce further.