French Onion Beef Soup and Grilled Cheese
There’s something about French onion soup that feels like a warm embrace on a chilly day, but this version takes comfort to a whole new level. Tender chunks of slow-simmered beef melt into a sea of caramelized onions, rich broth, and bubbling Gruyère that clings to every spoonful. And just when you think it can’t get any better, you dip in a buttery croissant grilled cheese layered with more caramelized onions and shredded beef. It’s the kind of cozy, soul-satisfying meal that turns an ordinary night into something unforgettable.
Servings: 4
Ingredients
French Onion Beef Soup
- 2 lbs chuck roast cut into 1-2 inch pieces
- 5-6 large onions sliced
- 4-5 cups beef broth
- 2 cups Gruyère cheese shredded
- 1 cup white wine
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1 tbsp garlic paste or minced
- 1 tbsp worcestershire sauce
- 1 tbsp dark brown sugar
- 2 sprigs thyme
- 2 bay leaves
- 1 tsp salt plus more to taste
- 1 tsp black pepper plus more to taste
- Olive oil for cooking
French Onion Beef Grilled Cheese
- 8 slices croissant loaf
- 2 cups Gruyère cheese shredded
- 1/2 cup shredded beef reserved from soup
- 1/2 cup caramelized onions reserved from soup
- Unsalted butter for cooking
Garnish
- Thyme chopped
Instructions
French Onion Beef Soup
- Season beef with salt and pepper.
- To a dutch oven over medium heat, sear the seasoned beef on all sides for about 3-4 minutes per side.
- Once seared, remove from pot and lower heat to medium low.
- Add the sliced onions to the same pot with butter, a pinch of salt, a pinch of pepper and dark brown sugar.
- Continuously stir until the onions caramelize. This will take anywhere from 10-15 mins.
- Stay close and keep stirring to prevent the onions from burning.
- Once caramelized, add garlic and cook until fragrant.
- Reserve 1/2 cup of the caramelized onions for the grilled cheese.
- Sprinkle the remaining onions in the pan with flour and stir to allow the flour to be absorbed.
- Deglaze the pan with white wine and Worcestershire sauce. Cook for 2-3 minutes.
- Return the seared beef to the pot and add enough beef broth to cover.
- Add thyme and bay leaves. Cover and cook on low for 1-2 hours. Or until the beef is fall apart tender.
- Once cooked, reserve 1/2 cup of the tender beef. Shred and set aside.
- Leave the soup to simmer on low heat until you’re ready to serve.
French Onion Beef Grilled Cheese
- Layer Gruyère cheese with the reserved caramelized onions and shredded beef between two slices of croissant loaf.
- To a pan over medium low heat, add some butter and toast each sandwich on both sides until golden brown and the filling is melted and gooey. Once cooked, serve immediately.
Assemble
- To baking safe dishes, add a few ladles full of the soup. Top with shredded
- Gruyère cheese. Broil in the oven until the cheese is melted and bubbling.
- Once ready to serve, top with thyme and enjoy with the toasted grilled cheese. Enjoy!