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 has become a staple at our home, especially during chilly evenings when comfort food is a must. The melty Gruyère and crispy bread topping always get rave reviews.
Ingredients
- Meats: 2.5 lbs (1.1 kg) chuck roast, trimmed and cut into large cubes
- Vegetables: 3 large yellow onions, thinly sliced; 3 cloves garlic, minced; 2 carrots, peeled and sliced
- Liquids: 1 cup (240 ml) dry white wine; 2 cups (480 ml) beef broth; 2 tbsp Worcestershire sauce
- Dairy: 2 cups (200 g) shredded Gruyère cheese; 2 tbsp unsalted butter
- Breads: 4 cups (120 g) baguette slices or rustic bread cubes
- Herbs & Seasonings: 1 tbsp fresh thyme leaves (or 1 tsp dried thyme); 2 bay leaves; 1 tsp kosher salt, plus more to taste; ½ tsp freshly ground black pepper
- Oil: 2 tbsp olive oil
Instructions
- Preheat Oven:
- Preheat oven to 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.
- Add Garlic and Carrots:
- Add garlic and carrots, sauté 2 minutes.
- Deglaze:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Add 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.
- Assemble Casserole:
- Remove pot from oven. Discard bay leaves. Transfer beef and onions to a large casserole dish (3–4 qt).
- Add Toppings:
- Top evenly with toasted bread cubes, then sprinkle Gruyère cheese over the top.
- Bake Until Melted:
- 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 casserole brings the family together with its rich flavors and comforting textures, perfect for sharing on special family nights.
Required Tools
Large Dutch oven or heavy pot, chefs 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 With these tips, your casserole will turn out perfect every time, delighting your family with every bite.
Recipe Questions
- → How do I get the onions deeply caramelized?
Cook sliced onions slowly over medium heat with butter, stirring often, until they turn golden brown and develop rich sweetness. This can take about 25 minutes.
- → Can I use a different cheese instead of Gruyère?
Swiss cheese is a good alternative that melts well and offers a similar nutty flavor to Gruyère for topping the casserole.
- → What’s the purpose of toasting the bread cubes?
Toasted bread cubes add a crisp texture to the top layer, balancing the tender meat and melted cheese with a pleasant crunch.
- → Can I prepare this dish ahead of time?
Yes, the beef and onion mixture can be made in advance and refrigerated. Toast the bread and add cheese shortly before baking to ensure freshness.
- → What wine pairs best with this dish?
A dry red wine like Pinot Noir complements the rich beef and caramelized onions, enhancing the savory depth of flavors.
- → How do the herbs influence the flavor?
Fresh thyme and bay leaves provide earthy, aromatic notes that infuse the broth and meat during slow cooking, elevating the dish’s complexity.