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French Onion Beef Stew with Cheesy Baguette Topping Recipe

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4.9 from 22 reviews

This classic French Onion Beef Stew combines tender chuck steak slowly cooked in rich caramelized onions, dry Marsala wine, and beef broth to create a deeply flavorful meal. Topped with cheesy toasted baguette slices melted under the broiler, this hearty stew perfectly balances savory beef, sweet onions, and melty Gruyere cheese for an irresistible dinner worthy of the best bistro.

Ingredients

For the Beef Stew

  • 1 ½ lbs (1.4 kg) chuck steak, cubed
  • 2 tsp coarse sea salt
  • 1 tsp black pepper
  • 2-3 tbsp olive oil, or as needed
  • ½ cup (120ml) dry Marsala, divided
  • 2 tbsp unsalted butter
  • 5 large onions
  • large pinch salt
  • 1 tsp brown sugar
  • 1 tbsp fresh thyme
  • 4 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 2 tsp Dijon mustard, or more to taste
  • 1 tbsp tomato paste (optional)
  • 1 tbsp flour
  • 2½ cups (620ml) beef broth (stock)
  • 2 bay leaves

For the Cheesy Bread Topping

  • 1 white baguette, sliced
  • Olive oil as needed, to brush on the bread
  • 2 tbsp Dijon mustard, or as needed
  • 1 ½ cups (150g) Gruyere cheese, coarsely grated
  • 3 tbsp Parmesan cheese, freshly grated
  • ½ tbsp fresh thyme, to garnish

Instructions

  1. Slice the Onions: Cut the top end off each onion, keeping the root end intact to hold all layers together. Peel off the skin, then slice each onion in half without cutting all the way through at the root. Using a mandoline or a sharp knife, thinly slice the onions carefully to avoid tearing up.
  2. Sear the Beef: Cut chuck steak into cubes and pat dry with paper towels. Season generously with coarse sea salt and freshly ground black pepper. Heat olive oil in a large Dutch oven or casserole dish over high heat. Sear beef cubes in batches until well browned on all sides. Remove beef and set aside.
  3. Deglaze the Pan: Pour ¼ cup (60ml) of the dry Marsala wine into the hot pan, scraping browned bits from the bottom with a spoon. Simmer until the wine has mostly evaporated, concentrating those rich flavors.
  4. Prepare the Bread: Preheat the oven to 375°F (190°C). Slice the baguette, discarding the ends. Brush both sides with olive oil and arrange on a baking tray. Toast in the oven for 15 minutes, turning halfway through, until golden and crisp.
  5. Caramelize the Onions: Melt butter in the pan used for searing. Add all sliced onions with a large pinch of salt and brown sugar. Cook over relatively high heat, stirring frequently, until onions begin to brown. Add minced garlic, fresh thyme, and the remaining Marsala wine. Reduce heat and cook gently, stirring occasionally, for 20-30 minutes until onions are very soft and caramelized. Reserve a few spoonfuls of the onions separately for garnish.
  6. Cook the Stew in the Oven: Reduce oven temperature to 320°F (160°C). Stir Worcestershire sauce, Dijon mustard, tomato paste, and flour into the caramelized onions. Add beef broth and bring mixture to a simmer. Return browned beef and any accumulated juices to the pot. Add bay leaves, cover, and transfer to the oven. Cook for 90 minutes or until beef is very tender.
  7. Finish and Serve: Remove bay leaves and taste the gravy, adjusting seasoning as necessary. Spread toasted bread slices with Dijon mustard, then top with Gruyere and Parmesan cheeses. Divide the beef stew among six ovenproof bowls and cover each with arranged bread slices. Add extra cheese on top and place under the broiler (grill) for a few minutes until cheese melts and browns nicely. Garnish with reserved caramelized onions and fresh thyme before serving.

Notes

  • Using dry Marsala wine adds distinct sweetness and depth, but dry white wine or sherry can be substituted.
  • For easier slicing, chill onions briefly before cutting to reduce slipping and tears.
  • Searing the beef in batches prevents overcrowding and ensures a good brown crust for richer flavor.
  • Slowly caramelizing onions is key to developing their deep, sweet flavor essential to this dish.
  • Gruyere cheese is traditional for the topping, but a mix of Swiss and mozzarella can work as a milder alternative.
  • Keep an eye on the cheese under the broiler to prevent burning; it can go from perfectly golden to burnt quickly.
  • Leftover stew tastes even better the next day as flavors continue to meld.

Find it online: https://lovelycooks.com/french-onion-beef-stew-with-cheesy-baguette-topping-recipe/