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 dish combines my love for French onion soup and pot roast with an easy casserole format that brings the family together on chilly nights.
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
- Step 1:
- Preheat oven to 325°F (165°C).
- Step 2:
- 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.
- Step 3:
- In the same pot add butter and onions. Cook over medium heat stirring often until deeply caramelized and golden brown about 25 minutes.
- Step 4:
- Add garlic and carrots sauté 2 minutes.
- Step 5:
- Pour in white wine scraping up browned bits from the bottom. Simmer 3 minutes.
- Step 6:
- Stir in beef broth Worcestershire sauce thyme bay leaves salt and pepper. Return beef to the pot.
- Step 7:
- Cover and transfer to the oven. Bake for 2 hours until beef is fork tender.
- Step 8:
- Meanwhile toast the bread cubes on a baking sheet at 325°F (165°C) for 10 12 minutes until golden and crisp. Set aside.
- Step 9:
- Remove pot from oven. Discard bay leaves. Transfer beef and onions to a large casserole dish (3 4 qt).
- Step 10:
- Top evenly with toasted bread cubes then sprinkle Gruyère cheese over the top.
- Step 11:
- Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15 20 minutes until cheese is melted and bubbly.
- Step 12:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save This casserole has become a favorite at our family dinners, sparking warm conversations and full bellies.
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) Gluten (bread) May contain Sulfites (wine Worcestershire sauce) Always check product labels for allergens
Nutritional Information
Calories 625 Total Fat 32 g Carbohydrates 29 g Protein 54 g per serving
Save This dish is perfect for chilly evenings and pairs wonderfully with a glass of dry red wine.
Recipe Guide
- → What cut of beef works best for this dish?
Chuck roast cut into large cubes is ideal for slow cooking, becoming tender and flavorful throughout the long baking process.
- → How do the onions contribute to the flavor?
Slowly caramelized yellow onions develop a rich sweetness that forms the base of the sauce, enhancing the overall depth.
- → Can I substitute the cheese used here?
Gruyère offers a nutty, creamy melt, but Swiss cheese can be used as a milder alternative with similar melting properties.
- → What is the purpose of toasting the bread cubes?
Toasting the rustic bread cubes adds a crisp texture and prevents sogginess once baked under the cheese topping.
- → How long should the main dish rest before serving?
Allowing it to rest for about 5 minutes helps the flavors settle and the cheese topping to firm up slightly for easier serving.
- → Are there suggested pairings with this dish?
A fresh green salad and a dry red wine like Pinot Noir complement the richness and balance the savory flavors.