This French Onion Beef Stew with Cheesy Bread Topping is the ultimate comfort food upgrade—tender beef chunks simmered in a rich, deeply caramelized onion broth, then crowned with crispy, mustard-slathered baguette slices blanketed in bubbly Gruyère and Parmesan. It’s hearty, soul-warming, and perfect for chilly evenings or impressing at dinner parties! 🥩🧅🧀

Indulge in these stunning bowls of cozy perfection—tender beef, sweet onions, and that irresistible cheesy crunch:

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: About 2 hours 30 minutes
Servings: 6
Calories per serving: Approximately 550–650 kcal

Ingredients

For the Beef Stew:

• 1 ½ lbs (680 g) beef chuck, cut into 1–1½ inch cubes
• 2 tsp coarse sea salt
• 1 tsp black pepper
• 2–3 tbsp olive oil (as needed for searing)
• 2 tbsp unsalted butter
• 5 large onions, thinly sliced
• 1 tsp brown sugar
• 1 tbsp fresh thyme leaves (plus extra for garnish)
• 4 garlic cloves, minced
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tbsp tomato paste (optional, for depth)
• 1 tbsp all-purpose flour
• 2 ½ cups (620 ml) beef broth or stock
• 2 bay leaves

For the Cheesy Bread Topping:

• 1 white baguette, sliced into ½-inch thick pieces
• Olive oil, for brushing
• 2 tbsp Dijon mustard
• 1 ½ cups (150 g) shredded Gruyère cheese
• 3 tbsp grated Parmesan cheese
• Fresh thyme leaves, for garnish

Instructions

1. Prep the Onions: Peel the onions, trim the tops (leave roots on to hold slices together), and thinly slice them with a sharp knife or mandoline.
2. Sear the Beef: Pat the beef cubes dry and season with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches (add more oil if needed), then remove and set aside.
3. Caramelize the Onions: Lower heat to medium. Add butter to the pot, then the sliced onions, brown sugar, and a pinch of salt. Cook 15–20 minutes, stirring occasionally, until deeply golden and caramelized. Add garlic and thyme; cook 5 more minutes until fragrant.
4. Build the Stew Base: Sprinkle flour over onions and stir 1 minute. Add tomato paste (if using), Dijon mustard, and Worcestershire sauce. Slowly pour in beef broth, scraping up browned bits. Return beef to the pot with bay leaves. Bring to a simmer.
5. Slow Cook: Cover and transfer to a preheated oven at 320°F (160°C). Braise for 1½–2 hours until beef is fork-tender and sauce thickens. Discard bay leaves; taste and adjust seasoning.
6. Toast the Bread: While stew cooks, preheat oven to 375°F (190°C). Brush baguette slices with olive oil and toast on a baking sheet for 10–15 minutes, flipping halfway, until golden and crisp.
7. Assemble & Broil: Ladle hot stew into oven-safe bowls. Spread each toasted slice with Dijon mustard, top with Gruyère-Parmesan mix, and place on stew (or serve on side). Broil 2–3 minutes until cheese is melted and bubbly golden.
8. Garnish & Serve: Sprinkle with fresh thyme and a few extra caramelized onions. Serve immediately for maximum gooeyness!

Chef’s Tips

• Extra Richness: Deglaze with a splash of red wine before adding broth for deeper flavor.
• Make Ahead: Stew tastes even better the next day—reheat gently and add fresh cheesy toasts.
• Bread Alternative: Air fry slices at 350°F (180°C) for 8–10 minutes for quicker toasting.
• Storage: Refrigerate stew (without bread) up to 3 days or freeze up to 3 months. Reheat on stovetop with extra stock if needed.

This French onion-inspired beef stew is pure cozy gourmet magic—tender, flavorful, and topped with that irresistible cheesy crunch. Perfect for warming up any night! Enjoy every spoonful! ✨🍲🧅