This French onion beef stew with Gruyère gratin is a hearty, comforting dish that combines tender beef with rich caramelized onions and a melty cheesy topping. Slow-cooked to perfection, the beef is enhanced by a flavorful wine and stock sauce, while the Gruyère gratin adds a golden, cheesy finish. This dish is ideal for a cozy dinner and sure to impress with its layers of deep, savory flavors.

Full Recipe:

Ingredients

900g beef skirt or sliced braising steak
2-3 tbsp olive oil
450ml beef stock
4 large onions
50g unsalted butter
4 garlic cloves, sliced
2 tbsp light brown sugar
1 tbsp chopped thyme, plus extra to garnish
2 tbsp plain flour
300ml white wine
2 bay leaves
For the topping:
- 1 stone-baked white baguette
- 2 tbsp olive oil
- 2 large eggs, beaten
- 1 tbsp Dijon mustard
- 3 tbsp full-fat crème fraîche
- 175g Gruyère, grated finely

Directions

Prepare the beef: Cut the beef into 6 equal portions and season well. Heat 1 tablespoon of oil in a casserole, add half the beef, and brown for 2 minutes on each side. Remove the beef and set aside. Repeat with the remaining beef, adding more oil if necessary.
Caramelize the onions: Thinly slice the onions. In the same casserole, add another tablespoon of oil and most of the butter. Stir in the onions with a pinch of salt and cook over high heat for 8-10 minutes until starting to brown. Add garlic, sugar, and thyme, then lower the heat and cook for 30 minutes until soft and caramelized.
Prepare for slow cooking: Preheat the oven to 190°C (fan 170°C, gas 5). Slice the baguette into 12 slices, brush with oil, season, and bake for about 20 minutes until crisp. Set aside, and reduce the oven temperature to 140°C (fan 120°C, gas 1).
Make the stew: Stir flour into the onions and cook for 1 minute. Pour in the wine and bubble for 1 minute. Add the stock, bay leaves, and seasoning, then return the beef to the casserole. Submerge the beef in the sauce and simmer. Cover and transfer to the oven for 2 hours, or until tender.
Make the gratin topping: Mix the eggs, mustard, and crème fraîche in a bowl, then stir in the Gruyère. Season and set aside.
Assemble the gratin: When the beef is ready, remove the casserole and increase the oven temperature to 200°C (fan 180°C, gas 6). Spread the cheesy mixture over the croutes, arrange them on top of the stew, and bake for 20 minutes until golden and molten. Garnish with reserved caramelized onions and extra thyme before serving.

Nutrients (Per Serving)

Calories: 769 kcal
Fat: 18g
Saturated Fat: 18g
Carbs: 47g
Sugars: 15g
Fiber: 3g
Protein: 52g
Salt: 2g

The Rich History of French Onion Soup and Stew

French onion soup is a beloved dish that has its roots in French cuisine, dating back to the 18th century. It is a perfect example of how humble ingredients like onions, beef broth, and bread can be transformed into a soul-satisfying meal. The classic French onion soup is topped with cheese-covered croutons, making it a precursor to this dish: French Onion Beef Stew with Gruyère Gratin. By incorporating tender braised beef and adding the Gruyère gratin topping, this dish elevates the traditional onion soup, creating a stew that’s both hearty and sophisticated.

Why Choose Beef Skirt for the Stew

For this French onion beef stew, beef skirt or braising steak is the recommended cut. These cuts are known for their rich flavor and ability to become meltingly tender when slow-cooked. The beef absorbs the savory broth and wine sauce, infusing it with deep, earthy flavors. Slow-cooking the beef allows the natural marbling to break down, creating a soft, juicy texture. While other cuts can be used, such as chuck roast or brisket, skirt steak or braising steak is particularly ideal for stews because of its perfect balance between texture and flavor.

The Magic of Caramelized Onions

Onions are the backbone of this stew, and caramelizing them is a key step in achieving the dish’s deep, savory flavor. Caramelization occurs when the natural sugars in the onions slowly break down and turn golden-brown when cooked over low heat. This process brings out the sweetness of the onions and enhances their complexity, creating a rich base that complements the beef. The addition of garlic, brown sugar, and thyme further elevates the flavor profile, adding layers of sweetness, earthiness, and herbaceous notes.

The slow cooking process helps the onions soften and develop a melt-in-your-mouth texture, while the natural sugars caramelize, creating a perfect balance of savory and sweet. It’s a crucial step in the recipe that imparts a layer of richness to the stew.

Wine and Stock Sauce for Depth of Flavor

The stew sauce in this dish is made with a combination of beef stock and white wine. These ingredients work together to create a complex, savory broth that complements the beef and onions. The wine adds acidity and brightness, balancing the richness of the beef and the sweetness of the onions. The beef stock provides a hearty base, while the wine helps deglaze the casserole, capturing all the flavor from the browned beef and caramelized onions. The result is a deeply flavorful sauce that enhances every bite of the stew.

The slow cooking process allows the flavors to meld together, creating a sauce that becomes more robust as the beef tenderizes. The bay leaves and thyme provide aromatic notes, adding to the stew’s complexity. The combination of stock, wine, and herbs ensures that each spoonful of this dish is packed with depth and flavor.

The Gruyère Gratin Topping

What truly sets this dish apart is the Gruyère gratin topping. Gruyère cheese is known for its smooth, nutty flavor and excellent melting qualities, making it the perfect choice for creating a bubbly, golden topping. The cheese is combined with eggs, Dijon mustard, and crème fraîche, creating a rich, creamy mixture that’s spread over the crisped baguette slices. The result is a decadent layer of cheese that melts and browns as it bakes, adding a luxurious touch to the stew.

This gratin topping not only enhances the flavor but also adds a textural contrast to the stew. The crispy, toasted baguette slices act as the perfect base for the melted Gruyère, providing a satisfying crunch that complements the soft, tender beef and caramelized onions. As the gratin bakes, the cheese becomes golden and bubbly, creating a beautiful finish to this hearty dish.

Perfect Pairings with French Onion Beef Stew

While French Onion Beef Stew with Gruyère Gratin is delicious on its own, it can be paired with a variety of sides to round out the meal. A simple green salad with a tangy vinaigrette can provide a refreshing contrast to the richness of the stew. Roasted vegetables, such as carrots or parsnips, can also add a natural sweetness that complements the caramelized onions. For a heartier side, mashed potatoes or crusty bread can be used to soak up the flavorful broth.

Wine is another important consideration when serving this dish. A full-bodied red wine, such as Cabernet Sauvignon or Merlot, pairs beautifully with the rich flavors of the beef and Gruyère cheese. Alternatively, a crisp white wine, such as Chardonnay, can balance the richness of the stew while complementing the acidity of the wine used in the sauce.

Why Slow Cooking Makes the Difference

Slow cooking is an essential technique in making this French Onion Beef Stew. By cooking the beef in a low and slow manner, the meat becomes tender and absorbs all the flavors of the broth, herbs, and caramelized onions. This process allows the flavors to develop fully and ensures that the beef becomes melt-in-your-mouth tender. Slow cooking also allows for the flavors to intensify, creating a more complex and satisfying stew. The longer cooking time also gives you the chance to relax and prepare other elements of the meal while the stew does all the work in the oven.

Making It Ahead of Time

One of the best aspects of French Onion Beef Stew with Gruyère Gratin is that it can be made ahead of time. In fact, like many stews, it often tastes even better the next day as the flavors continue to develop. After assembling the stew and gratin, you can store it in the fridge for up to 2 days. When you’re ready to serve, simply reheat the stew and assemble the gratin topping as instructed. This makes it an ideal dish for meal prepping or preparing for a dinner party.

Conclusion

In conclusion, French Onion Beef Stew with Gruyère Gratin is the epitome of comfort food. With tender beef, sweet caramelized onions, and a rich, flavorful sauce, this dish delivers layers of savory goodness in every bite. The Gruyère gratin topping adds an indulgent finishing touch, creating a bubbly, golden crust that takes this stew to the next level. Whether you’re preparing a cozy dinner for yourself or hosting a special occasion, this dish is sure to impress. Slow-cooked to perfection, it’s a dish that offers warmth, flavor, and the kind of comfort that only a hearty stew can provide.

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