The Ultimate Easy Mouthwatering French Onion Beef Casserole

This French Onion Beef Casserole combines the essence of French onion soup with tender beef and bubbling cheese, creating a one-dish wonder that delivers gourmet flavors with simple techniques. Perfect for family dinners, it balances richness and satisfaction for a memorable meal.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 2 15

Total Time 2 40

Servings: 8 servings

Course: Dinner, Main Dish

Cuisine: American, French

Calories: 485

Ingredients Equipment Method Notes

Ingredients

Protein Foundation

2 pounds beef chuck roast cut into 1-inch cubes
1 pound ground beef 80/20 blend

Aromatic Base

4 large yellow onions thinly sliced, about 6 cups
4 cloves garlic minced
2 tablespoons fresh thyme leaves

Liquid Gold

3 cups beef broth low-sodium preferred
1 cup dry white wine or additional broth
2 tablespoons Worcestershire sauce

Creamy Elements

1 cup sour cream
8 oz cream cheese softened
2 cups shredded Gruyère cheese
1 cup shredded mozzarella cheese

Flavor Enhancers

3 tablespoons butter
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg

Equipment

Dutch Oven
9x13 Baking Dish
Mixing Bowl
Whisk
Cutting Board
Knife

Method

Heat butter and olive oil in a large Dutch oven over medium heat. Add sliced onions with a pinch of salt and cook for 45-50 minutes, stirring occasionally, until deeply golden and caramelized.
Remove onions and increase heat to medium-high. Season beef cubes with salt and pepper, then sear in batches for 3-4 minutes per side until golden brown. Remove and set aside.
Return onions and seared beef to the pot. Add minced garlic and thyme, cooking for 1 minute until fragrant. Deglaze with white wine, scraping up browned bits from the bottom.
Reduce heat to low and stir in softened cream cheese until melted. Gradually add sour cream, beef broth, and Worcestershire sauce, whisking continuously to create a smooth, creamy base.
Transfer the mixture to a greased 9x13 baking dish. Top evenly with Gruyère and mozzarella cheeses. Cover with foil and bake at 325°F for 1 hour.
Remove foil and bake for an additional 15-20 minutes until cheese is golden and bubbling.
Let the casserole rest for 10 minutes before serving to allow flavors to meld.

Notes

Take time to properly caramelize onions for maximum flavor. Sear beef in batches to avoid overcrowding. Use room-temperature cream cheese to prevent curdling. Store leftovers in the refrigerator for up to 4 days or freeze unbaked casserole for up to 3 months, adding 15 minutes to baking time if cooking from frozen.