French Onion Beef Stew

French Onion Beef Stew is a rich, comforting dish that marries two classic flavors: the deep, caramelized sweetness of French onion soup and the hearty, tender satisfaction of beef stew. From the first spoonful, you’re greeted with layers of savory beef, buttery onions, and melted cheese crowning a golden toast. This recipe transforms basic ingredients into something extraordinary,  ideal for cozy dinners, family gatherings, or when you want a dish that feels both elegant and homey. In about two hours, you’ll have a showstopping stew that’s as pleasing to the palate as it is comforting to the soul.

Why You’ll Love This French Onion Beef Stew Recipe

You’ll love this French Onion Beef Stew because it delivers maximum flavor with minimal fuss. The slow cooking lets the beef become melt-in-your-mouth tender, while the caramelized onions add depth and sweetness without overpowering. Topped with crusty bread and gooey melted cheese, each serving feels decadent, yet the steps are straightforward and forgiving. It’s a one-pot meal (plus optional topping steps) that feels like fine dining, but is utterly doable at home. Plus, it reheats beautifully.

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 (120 ml) 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

• 1 tbsp Dijon mustard

• 1 tbsp tomato paste (optional)

• 1 tbsp flour

• 2½ cups (620 ml) beef broth (stock)

• 2 bay leaves

For the cheesy bread topping

• 1 white baguette, sliced

• Olive oil (for brushing)

• 2 tbsp Dijon mustard (or as needed)

• 1 ½ cups (150 g) Gruyère cheese, coarsely grated

• 3 tbsp Parmesan cheese, freshly grated

• ½ tbsp fresh thyme (for garnish)

Step‑by‑Step: How to Make French Onion Beef Stew

1. Slice the onions

• Trim the top ends of the onions, but keep the root ends intact so the halves stay together.

• Peel off the outer skins.

• Using a mandoline or sharp knife, thinly slice the onions (you’ll want uniform slices for even caramelization).

2. Sear the beef

• Pat the beef cubes dry with paper towels, then season with coarse sea salt and fresh black pepper.

• Heat olive oil in a large Dutch oven or heavy casserole dish over high heat.

• In batches, sear the beef until nicely browned on all sides. Don’t overcrowd the pan—this ensures a good crust forms.

• Transfer browned beef to a plate and set aside.

3. Deglaze with Marsala

• Pour ¼ cup (60 ml) of Marsala into the hot pan, scraping off browned bits from the bottom (fond).

• Let it simmer a few minutes until the alcohol cooks away and the liquid reduces slightly.

4. Caramelize the onions

• Reduce heat to medium-high, melt butter in the same pan.

• Add all sliced onions, pinch of salt, and brown sugar.

• Stir frequently; cook until onions begin to brown (10–15 minutes).

• Stir in minced garlic and fresh thyme, then add the rest of the Marsala.

• Cook, stirring occasionally, for another 20–30 minutes until onions are very soft, richly colored, and sweet.

• Reserve a few spoonfuls of onions for garnish.

5. Build the stew and braise

• Reduce oven temperature to 320 °F (160 °C).

• In a small bowl, mix Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour.

• Add this mixture to the pot, stirring well to coat onions.

• Gradually stir in beef broth, bring to a simmer.

• Return browned beef (and any accumulated juices) to the pot. Add bay leaves.

• Cover and transfer to the oven. Braise for about 90 minutes, or until beef is ultra tender.

6. Assemble and finish

• Remove bay leaves. Give the gravy a taste and adjust the seasoning with salt and pepper as needed.

• Preheat your broiler (or grill) function.

• Spread baguette slices with Dijon mustard, then top with Gruyère and Parmesan.

• Divide the stew into six oven-safe bowls. Top each bowl with one or more cheese‑topped bread slices (you can layer extra cheese over them).

• Place under the broiler just until cheese bubbles and begins to brown—watch carefully so it doesn’t burn.

• Sprinkle with fresh thyme and the reserved caramelized onions before serving.

Helpful Tips

• Dry the beef well before searing — moisture prevents browning.

• Don’t rush the onions — caramelization takes time but rewards you with depth of flavor.

• Use a heavy pot with good heat retention — enameled cast iron or a Dutch oven works beautifully.

• Stir carefully after adding flour — to avoid lumps, whisk or stir thoroughly before broth addition.

• Check on moisture level — if it looks too thick mid-cook, you can add a splash more beef broth or water.

• Use ovenproof bowls — so you can broil cheese right on top of the stew.

• Watch the cheese under the broiler — it goes from brown to burnt quickly.

Substitutions and Variations

• Onion varieties: Use yellow onions, sweet onions (Vidalia), or a mix of yellow and red for complexity.

• Meat choices: A beef chuck roast cut into chunks is classic; you can also use short ribs (adjust braise time) or a leaner cut (but avoid overcooking).

• Cheese swaps: Swap Gruyère for Swiss, fontina, or a good melting cheese; use Pecorino instead of Parmesan if desired.

• Gluten-free option: Use gluten-free flour or omit the flour, thickening with a cornstarch slurry near the end.

• Vegetarian twist: Omit beef, use robust mushrooms (e.g. portobello, cremini), vegetable broth, and add plant-based “beefy” seasoning.

Storage Instructions

• Refrigerator: Store the stew (without bread topping) in an airtight container for 2–3 days.

• Freezer: Freeze up to 3 months in freezer-safe containers or heavy-duty freezer bags.

• Reheating: Thaw overnight (if frozen). Reheat gently on stovetop or in oven, adding a splash of broth if needed.

• Bread topping: It’s best to toast and melt the cheese topping fresh when serving to keep it crisp.

Nutritional Information

(per serving, based on 6 servings)

• Calories: 663 kcal

• Carbohydrates: 36 g

• Protein: 40 g

• Fat: 38 g

• Saturated Fat: 17 g

• Polyunsaturated Fat: 3 g

• Monounsaturated Fat: 16 g

• Trans Fat: 1 g

• Cholesterol: 125 mg

• Sodium: 1,682 mg

• Potassium: 885 mg

• Fiber: 3 g

• Sugar: 8 g

• Vitamin A: 601 IU

• Vitamin C: 11 mg

• Calcium: 465 mg

• Iron: 5 mg

Serving Suggestions

• Serve with a crisp green salad (e.g. arugula, spinach) dressed in a light vinaigrette to balance richness.

• Add steamed or roasted vegetables (green beans, Brussels sprouts) on the side.

• Serve with crusty bread or extra baguette slices to soak up the gravy.

• Garnish with fresh thyme sprigs or chopped parsley for color.

Frequently Asked Questions About French Onion Beef Stew

Can I make this in a slow cooker or Instant Pot?
Yes — after searing beef and caramelizing onions on the stove, you can transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours until beef is tender. Add the bread and cheese toppings under the broiler just before serving. In an Instant Pot, use the sauté mode for onions and browning, then pressure cook on “Meat/Stew” for about 35–40 minutes, followed by a 10–15 minute natural release. Finish by broiling the cheesy toast topping.

My stew is too thin / too thick — what to do?
If too thin, simmer uncovered on stovetop to reduce and concentrate flavors, or whisk a small amount of flour or cornstarch with cold water and stir in. If too thick, gradually add extra beef broth or water until you reach the desired consistency.

Can I prep ahead?
Absolutely. You can fully cook the stew portion (without bread topping) a day ahead, refrigerate, then gently reheat and add the bread + cheese just before serving. Flavors often deepen after resting overnight.

Do I have to top each bowl with bread & cheese?
No, if you prefer, serve the cheesy bread on the side so guests can dip or top as they like. But melting it over each bowl gives dramatic presentation and extra flavor.

Conclusion

Thank you so much for trying out this French Onion Beef Stew recipe — it’s one of my favorite comfort‑food fusions, combining caramelized onions, tender beef, and gooey cheese in every mouthful. I hope you find the steps manageable and the result utterly satisfying. Whether you make it for a cozy night in or to impress guests, this dish brings warmth, depth, and a touch of elegance. Enjoy every rich, savory bite — and thank you for being part of our food‑loving community. Bon appétit and happy cooking!

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French Onion Beef Stew

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• Author: lisa
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x

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Description

This French Onion Beef Stew is a hearty fusion of classic beef stew and rich French onion soup. Caramelized onions, tender beef, and a cheesy toast topping make this dish a soul-warming favorite. Ideal for cozy dinners or entertaining. Simple steps, big flavor.

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Ingredients

Scale 1x2x3x

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 (120 ml) 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

1 tbsp Dijon mustard

1 tbsp tomato paste (optional)

1 tbsp flour

2½ cups (620 ml) beef broth (stock)

2 bay leaves

For the cheesy bread topping

1 white baguette, sliced

Olive oil (for brushing)

2 tbsp Dijon mustard (or as needed)

1 ½ cups (150 g) Gruyère cheese, coarsely grated

3 tbsp Parmesan cheese, freshly grated

½ tbsp fresh thyme (for garnish)

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Instructions

1. Slice the onions

• Trim the top ends of the onions, but keep the root ends intact so the halves stay together.

• Peel off the outer skins.

• Using a mandoline or sharp knife, thinly slice the onions (you’ll want uniform slices for even caramelization).

2. Sear the beef

• Pat the beef cubes dry with paper towels, then season with coarse sea salt and fresh black pepper.

• Heat olive oil in a large Dutch oven or heavy casserole dish over high heat.

• In batches, sear the beef until nicely browned on all sides. Don’t overcrowd the pan—this ensures a good crust forms.

• Transfer browned beef to a plate and set aside.

3. Deglaze with Marsala

• Pour ¼ cup (60 ml) of Marsala into the hot pan, scraping off browned bits from the bottom (fond).

• Let it simmer a few minutes until the alcohol cooks away and the liquid reduces slightly.

4. Caramelize the onions

• Reduce heat to medium-high, melt butter in the same pan.

• Add all sliced onions, pinch of salt, and brown sugar.

• Stir frequently; cook until onions begin to brown (10–15 minutes).

• Stir in minced garlic and fresh thyme, then add the rest of the Marsala.

• Cook, stirring occasionally, for another 20–30 minutes until onions are very soft, richly colored, and sweet.

• Reserve a few spoonfuls of onions for garnish.

5. Build the stew and braise

• Reduce oven temperature to 320 °F (160 °C).

• In a small bowl, mix Worcestershire sauce, Dijon mustard, tomato paste (if using), and flour.

• Add this mixture to the pot, stirring well to coat onions.

• Gradually stir in beef broth, bring to a simmer.

• Return browned beef (and any accumulated juices) to the pot. Add bay leaves.

• Cover and transfer to the oven. Braise for about 90 minutes, or until beef is ultra tender.

6. Assemble and finish

• Remove bay leaves. Give the gravy a taste and adjust the seasoning with salt and pepper as needed.

• Preheat your broiler (or grill) function.

• Spread baguette slices with Dijon mustard, then top with Gruyère and Parmesan.

• Divide the stew into six oven-safe bowls. Top each bowl with one or more cheese‑topped bread slices (you can layer extra cheese over them).

• Place under the broiler just until cheese bubbles and begins to brown—watch carefully so it doesn’t burn.

• Sprinkle with fresh thyme and the reserved caramelized onions before serving.

Notes

Stew can be frozen for up to 3 months.

Toast and cheese should be added fresh when serving.

Yellow, sweet, or red onions all work well.

Adjust oven temps for fan-forced models.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Dinner, Main Course

Nutrition

• Serving Size: 1 bowl with toast
• Calories: 663 kcal
• Carbohydrates: 36 g
• Protein: 40 g