The beef is marinated with onion soup mix to give it a more intense, savory flavor. The beef, which has been mixed with sautéed onions, red wine, fresh thyme, and beef broth, is slow-cooked to the point where it becomes tender and easily shreds. It’s then topped with a layer of nutty, salty Gruyère cheese. For the complete French onion soup experience, serve this dish with slices of baguette that have been lightly toasted with butter.
Creative tip: Consider transforming yesterday’s dishes into clever sandwiches for a quick and delicious meal.
Storage:
Put any leftovers in a sealed container and store them in the refrigerator for up to four days or freeze for up to three months.
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Yields: 6 servings
Prep Time: 5 mins
Total Time: 3 hours and 30 minutes
Ingredients
- 1
- 1
- 1 tsp.
- 1 tbsp.
- 2 tbsp.
- 4
- 1/2 c.
- 3 c.
- 1
- 1 1/2 c.
-
Toasted French bread, cut into slices, ready to be served.
Directions
- Place an oven rack in the center of the oven and preheat the oven to 325 degrees Fahrenheit. Gently pat the beef dry with paper towels to remove excess moisture. Then, use a spice grinder, mortar and pestle, or a zip-top bag and a rolling pin to break down the onion soup mix, pepper, and 1 tablespoon of salt into finer pieces. Next, sprinkle the seasoning mixture all over the beef to distribute the flavors evenly.
- In a big, deep pan made of enameled cast-iron or stainless steel, put 1 tablespoon of oil over medium heat and tilt the pan to coat it evenly. Cook the beef until it starts to brown, which should take about 3 to 4 minutes per side. Then, transfer the beef to a plate.
- Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onions and season them with the remaining half teaspoon of salt. Cook the onions while occasionally stirring, until they’re just starting to brown, which should take around ten minutes. Next, add the wine and cook while stirring frequently, until the liquid has reduced a bit, taking about 2 to 3 minutes. Then, pour in the broth and return the beef to the skillet. Add the thyme and bring the mixture to a simmer over medium-high heat. Cover the skillet with a lid or some aluminum foil and transfer it to the oven.
- Roast the beef, flipping it halfway through cooking, until the meat becomes tender and falls apart easily when pierced with a fork, requiring approximately 2 hours and 45 minutes to 3 hours of cooking time.
- Take the beef out of the pan and set it aside to be cut on a cutting board. Remove the thyme and put the skillet back on medium heat. Bring the sauce to a boil, then let it simmer. Occasionally stir it, also removing any excess fat from the top with a ladle. Continue doing this until the liquid has reduced by half, which should take about 15 minutes. Use a fork to shred the beef into bigger pieces and put it back in the skillet with the sauce.
- Set the broiler to high heat. Place cheese on top of the skillet. Let it broil, keeping a close eye on it, until the cheese is melted and begins to brown in patches, about 5 minutes.
- Top with thyme. Serve with crusty French bread.
