Here’s a hearty recipe for French Onion Beef and Noodles—comfort food at its best, rich with caramelized onions and tender beef.
Ingredients (serves 4–6)
- 1 lb (450 g) beef stew meat or thinly sliced beef (like chuck or sirloin)
- 3 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sugar (optional, helps caramelize onions)
- 1/4 cup beef broth (for deglazing)
- 1 cup beef broth
- 1/2 cup dry white wine or additional broth (optional)
- 2 tsp Worcestershire sauce
- 8 oz (225 g) egg noodles or wide pasta
- 1 cup shredded Swiss or Gruyère cheese (optional, for topping)
Instructions
- Cook the onions:
- In a large skillet or Dutch oven, heat butter and olive oil over medium heat.
- Add sliced onions, salt, pepper, and sugar. Cook 20–25 minutes, stirring occasionally, until deep golden brown and caramelized.
- Cook the beef:
- In a separate pan, brown beef on all sides, about 5–7 minutes.
- Add garlic and sauté 30 seconds.
- Deglaze and simmer:
- Add 1/4 cup beef broth to the beef pan, scraping up browned bits.
- Combine beef, caramelized onions, remaining broth, wine (if using), and Worcestershire sauce in one pan. Simmer 15–20 minutes until beef is tender.
- Cook the noodles:
- Boil egg noodles according to package instructions, drain, and keep warm.
- Combine and serve:
- Toss the beef and onion mixture with the cooked noodles.
- Optional: sprinkle shredded Swiss or Gruyère cheese on top and broil for 2–3 minutes for a melty finish.
💡 Tips:
- For extra richness, add a splash of heavy cream when combining noodles and beef.
- Make it a “slow-cooked” version by simmering the beef and onions for 1–2 hours for super tender meat.
- Leftovers taste amazing the next day—the flavors deepen overnight.
If you want, I can also provide a one-pot slow cooker version that makes it completely hands-off and ideal for busy days. Do you want me to give that?
