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French Onion Beef with Melted Gruyère Toasts
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Course Main Course
Cuisine French
Servings 4 people

Equipment

  • Slow Cooker
  • Baking Sheet
  • Broiler Oven

Ingredients
  

  • 2 pounds beef chuck roast, cut into 2-inch chunks
  • 4 large yellow onions, thinly sliced
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 baguette, cut into 8 slices
  • 1 1/2 cups shredded Gruyère cheese
  • 2 tablespoons butter, softened

Instructions
 

  • Add the beef chunks, sliced onions, minced garlic, thyme, bay leaves, Worcestershire sauce, salt, and pepper to the slow cooker. Pour the beef broth over everything and stir to combine.
  • Cover and cook on low for 8 hours until the beef is fork-tender and the onions have softened into the broth.
  • About 15 minutes before serving, heat the oven broiler. Spread the baguette slices with the softened butter and place them on a baking sheet.
  • Broil the bread for 1 to 2 minutes until lightly toasted, then remove from the oven. Sprinkle the Gruyère cheese evenly over each slice.
  • Return the baking sheet to the broiler for another 1 to 2 minutes until the cheese melts and bubbles.
  • Remove the bay leaves from the slow cooker. Ladle the beef and broth into bowls and top each serving with two cheese toasts.

Notes

For the best texture, add the toasts right before eating so they stay crisp against the broth. If the onions release a lot of liquid during cooking, you can spoon some off before serving or thicken the broth with a quick cornstarch slurry stirred in at the end. Leftovers keep well in the fridge for two days and reheat gently on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: French
Equipment: Slow Cooker, Baking Sheet, Broiler Oven