Irresistible French Onion Beef Casserole
This French Onion Beef Casserole features tender ground beef and caramelized onions in a rich, savory gravy, topped with a golden-brown crust of toasted bread and Gruyere cheese. It's a comforting and customizable dish that's perfect for weeknight dinners and sure to become a family favorite.
Equipment
- Large skillet
- 9x13 inch baking dish
- Mixing bowl
- Spoon
- Measuring cups and spoons
- Oven
Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1.5 pounds ground beef
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 6 slices bread French, sourdough, or Italian
- 4 tablespoons butter, melted
- ½ cup shredded Gruyere cheese
Instructions
- Preheat oven to 375°F (190°C).
- Grease a 9x13 inch baking dish.
- Cube the bread for the topping and set aside.
- Grate the cheese and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for 15-20 minutes, or until they are softened and caramelized. Reduce the heat if they start to brown too quickly.
- Add the ground beef to the skillet with the onions. Break it up with a spoon and cook until browned, draining off any excess grease.
- Stir in the garlic powder, thyme, salt, and pepper.
- Sprinkle the flour over the beef mixture and cook for 1 minute, stirring constantly.
- Gradually pour in the beef broth, stirring to avoid lumps.
- Add the Worcestershire sauce and bring the mixture to a simmer. Cook for 5-10 minutes, or until the sauce has thickened slightly.
- Pour the beef and onion mixture into the prepared baking dish.
- In a medium bowl, toss the cubed bread with the melted butter until evenly coated.
- Sprinkle the buttered bread cubes over the beef and onion mixture in the baking dish.
- Top with the shredded Gruyere cheese.
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbly.
- Let the casserole rest for a few minutes before serving.
Notes
For variations, use Swiss, mozzarella, provolone, or sharp cheddar cheese instead of Gruyere. Stale bread or croutons can be used for the topping. Add sliced mushrooms, carrots, celery, or bell peppers to the beef and onion mixture for extra flavor and nutrients. For a richer flavor, add 1/2 cup of dry red wine to the beef mixture with the broth. For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce. The casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Leftovers can be stored in the refrigerator for up to 3 days.