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.
The first time I made this casserole, everyone went back for seconds. It brought back memories of my favorite bistro and made an ordinary beef roast feel impressively special at home.
Ingredients
- Chuck roast: 2.5 lbs (1.1 kg), trimmed and cut into large cubes
- Yellow onions: 3 large, thinly sliced
- Garlic: 3 cloves, minced
- Carrots: 2, peeled and sliced
- Dry white wine: 1 cup (240 ml)
- Beef broth: 2 cups (480 ml)
- Worcestershire sauce: 2 tbsp
- Gruyère cheese: 2 cups (200 g), shredded
- Unsalted butter: 2 tbsp
- Baguette or rustic bread: 4 cups (120 g), slices or cubes
- Fresh thyme leaves: 1 tbsp (or 1 tsp dried thyme)
- Bay leaves: 2
- Kosher salt: 1 tsp, plus more to taste
- Freshly ground black pepper: ½ tsp
- Olive oil: 2 tbsp
Instructions
- Preheat and Brown Beef:
- Preheat oven to 325°F (165°C). 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.
- Add Garlic and Carrots:
- Add garlic and carrots, sauté 2 minutes.
- Deglaze and Simmer:
- Pour in white wine, scraping up browned bits from the bottom. Simmer 3 minutes.
- Combine and Braise:
- Stir in beef broth, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Return beef to the pot. 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).
- Top and Bake:
- Top evenly with toasted bread cubes, then sprinkle Gruyère cheese over the top. Return casserole (uncovered) to the oven. Bake at 375°F (190°C) for 15–20 minutes, until cheese is melted and bubbly.
- Rest and Serve:
- Let rest 5 minutes before serving. Garnish with more thyme if desired.
Save Making this for a Sunday dinner instantly gathers everyone to the table—even picky eaters love it! The savory aroma alone gets people excited and asking for seconds (and the recipe).
Serving Suggestions
Pair this casserole with a fresh green salad and a glass of dry red wine (like Pinot Noir) for a balanced meal. Roasted asparagus or steamed broccoli also make excellent sides.
Allergen Info
Contains dairy (cheese, butter) and gluten (bread). May contain sulfites from wine and Worcestershire sauce. Always read product packaging if you have allergies.
Nutritional Facts
Each serving delivers about 625 calories, 32 g fat, 29 g carbohydrates, and 54 g protein. These numbers are approximate and can vary with ingredient brands and substitutions.
Save A finishing sprinkle of fresh thyme brightens this dish. Enjoy for special gatherings or cozy family nights!
Recipe FAQ
- → What cut of beef works best?
Chuck roast is ideal for its tenderness after slow cooking and ability to absorb rich flavors.
- → How do I achieve deeply caramelized onions?
Cook sliced onions slowly over medium heat with butter, stirring frequently for about 25 minutes until golden brown.
- → Can I substitute any cheese?
Swiss cheese can be used instead of Gruyère for a similar creamy melt and flavor profile.
- → How should the bread topping be prepared?
Toast rustic bread cubes at 325°F until crisp and golden before layering on the casserole for texture contrast.
- → What herbs enhance the flavor?
Fresh thyme leaves and bay leaves add classic herbal notes complementing the beef and onions.