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French Onion Beef Soup with Melted Gruyere

French onion beef soup combines fork-tender beef and deeply golden onions in a red wine broth. Each serving is finished with a crisp baguette slice and broiled Gruyere until melted and bubbling with golden spots.
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Prep Time 20 minutes
Cook Time 2 hours 49 minutes
resting 2 minutes
Total Time 3 hours 11 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 950
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 2 lb beef chuck cut into 1 1/2-inch cubes
  • 2 tsp kosher salt divided, plus more to taste
  • 1 tsp freshly ground black pepper divided
  • 2 tbsp neutral oil divided
  • 3 tbsp unsalted butter
  • 3 lb yellow onions about 6 medium, thinly sliced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 cup dry red wine
  • 8 cups low-sodium beef broth
  • 2 bay leaves
For the topping
  • 6 baguette slices 3/4-inch-thick
  • 8 oz Gruyere cheese shredded

Equipment

  • 1 6-quart Dutch oven
  • 1 18x13-inch rimmed baking sheet
  • 6 16-ounce broiler-safe soup crocks

Method
 

Make the soup
  1. Pat the beef dry and season it with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  2. Heat 1 tablespoon of the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches for 6-8 minutes total, then transfer it to a plate.
  4. Reduce the heat to medium-low and add the remaining 1 tablespoon oil, the butter, onions, and remaining 1 teaspoon salt.
  5. Cook, stirring often, for 45-55 minutes, until the onions are soft and deeply golden.
  6. Stir in the garlic and thyme and cook for 30 seconds.
  7. Pour in the wine, scraping up the browned bits, and simmer for 3-5 minutes, until slightly reduced.
  8. Add the broth, bay leaves, beef and any accumulated juices, and remaining 1/2 teaspoon pepper.
  9. Bring to a simmer, then cover with the lid slightly ajar and cook over low heat for 1 1/2-2 hours, until the beef is fork-tender.
  10. Remove the bay leaves and taste, adding more salt if needed.
Toast and finish
  1. While the soup simmers, heat the oven to 400°F.
  2. Toast the baguette slices on an 18x13-inch rimmed baking sheet for 8-10 minutes, until crisp and golden.
  3. Set six 16-ounce broiler-safe soup crocks on the baking sheet and divide the soup among them.
  4. Top each with a baguette slice and some Gruyere.
  5. Broil for 1-3 minutes, watching closely, until the cheese is melted and bubbling with golden spots.
  6. Let stand for 2 minutes before serving.

Notes

For the deepest onion flavor, cook the onions slowly until they are soft and deeply golden. Refrigerate leftovers for up to 3 days; freeze the soup without the bread and Gruyere for up to 3 months. Use gluten-free baguette slices for a gluten-free option.