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 family gatherings because it brings everyone together over a rich, flavorful meal that feels like a warm hug.
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.
- Sauté Vegetables:
- Add garlic and carrots, sauté 2 minutes.
- Add Wine:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Add Liquids & Seasonings:
- Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot.
- Bake Beef:
- 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 Topped Casserole:
- Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly.
- Rest:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save This casserole always brings the family around the table for stories and laughter, turning weeknights into special occasions.
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: Calories 625, Total Fat 32 g, Carbohydrates 29 g, Protein 54 g
Save This recipe is best enjoyed fresh but also freezes well for easy weeknight dinners.
Recipe FAQ
- → What type of meat is best for this dish?
Chuck roast is ideal for its marbling and ability to become tender when slow-cooked, providing rich flavor and moist texture.
- → Can I substitute Gruyère with another cheese?
Swiss cheese works as a suitable swap, offering a similar creamy melt and mild flavor that complements the savory elements.
- → How do you achieve the caramelized onion flavor?
Slowly cooking thinly sliced yellow onions in butter over medium heat until golden brown develops the deep sweetness and rich flavor essential for this dish.
- → Is it necessary to toast the bread cubes before topping?
Toasting ensures crispy texture under the melted cheese, preventing sogginess and adding a pleasant crunch to each bite.
- → What herbs enhance the overall taste?
Fresh thyme and bay leaves infuse subtle earthy and fragrant notes, balancing the rich meat and cheese components.
- → Can this dish be prepared ahead of time?
Yes, it can be assembled and refrigerated before baking, allowing flavors to meld and easing mealtime preparation.