Pile sliced onions and these 4 ingredients over beef for a baked supper I keep craving week after week
This recipe—often referred to as “French Onion Beef Bake” or “Melt-in-Your-Mouth Onion Beef”—is a classic comfort dish that relies on the natural sugars in onions to caramelize and tenderize the meat during a long, slow bake.
The beauty of this “supper I keep craving” is its simplicity. By layering just four key ingredients over the beef and onions, you create a rich, savory gravy that tastes like it took hours of professional prep.
The Recipe: 5-Ingredient French Onion Beef Bake
The Base
- Beef: 2 lbs of Chuck Roast (cut into 1-inch cubes) or Stew Meat.
- Onions: 2 large yellow onions, thinly sliced into rings.
The “4 Ingredients” to Pile on Top
- Condensed French Onion Soup: 1 can (10.5 oz). This provides the deep beef stock flavor and extra onions.
- Cream of Mushroom Soup: 1 can (10.5 oz). This creates the creamy, velvet texture of the sauce.
- Worcestershire Sauce: 2 tablespoons. Adds the necessary acidity and umami.
- Dry Onion Soup Mix: 1 packet. This seasons the meat perfectly and adds a savory crust to the top.
Preparation Instructions
1. Layer the Foundation
Preheat your oven to 325°F (160°C). In a 9×13 inch baking dish, spread your cubed beef in an even layer. Do not crowd them too much. Top the beef with your mountain of thinly sliced raw onions.
2. Mix the “Magic” Sauce
In a medium bowl, whisk together the French Onion soup, Cream of Mushroom soup, and Worcestershire sauce. Do not add water or milk; you want the concentrate to mix with the natural juices from the beef.
3. The Final Layer
Pour the liquid mixture evenly over the onions and beef. Finally, sprinkle the dry onion soup mix over the entire surface.
4. The “Low and Slow” Bake
Cover the dish tightly with aluminum foil. This is crucial—it traps the steam to tenderize the beef. Bake for 2.5 to 3 hours.
Pro-Tip: About 20 minutes before it’s done, remove the foil and sprinkle a cup of shredded Gruyère or Swiss cheese on top. Put it back in the oven until the cheese is bubbly and brown.
Why This Recipe is Addictive
The science behind this craving is the Maillard reaction combined with slow braising. The onions melt down into the soup mixture, losing their sharp bite and becoming candy-sweet. Because the beef is bathed in these fats and salts for three hours, even the toughest cut of meat becomes “fork-tender.”
Best Ways to Serve
- Over Mashed Potatoes: To soak up every drop of the onion gravy.
- With Egg Noodles: For a classic “Stroganoff” feel.
- Inside a Toasted Hoagie: If you have leftovers, this makes an incredible “Philly-style” sandwich the next day.
