French Onion Beef Casserole with Gruyere Croutes
Slow cooked beef in a deep French onion sauce, topped with toasted baguette slices and melted Gruyere.
Made with Onion gravy. Make a batch of the base first, then this takes minutes. Skip to the method
- Time2 hr 45
- LevelMedium
- Costabout £4.22 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Season the beef. Heat the oil in a flameproof casserole over a high heat and brown the beef in two batches for 5 minutes each.
10 min - 2
Return all the beef, add the carrots and stir in the tomato purée. Pour in the beef stock and 300 ml of your ready made onion gravy (see the base recipe). Add the thyme, bring to a simmer, cover and transfer to the oven.
- 3
Cook for 2 hours until the beef is tender. Remove the thyme stalks.
120 min - 4
Turn the oven up to 200°C (180°C fan). Toast the baguette slices on a tray for 5 minutes.
5 min - 5
Lay the toasts on top of the casserole, pile on the Gruyère and return, uncovered, to the oven for 10 minutes until bubbling and golden.
10 min - 6
Serve straight from the pot.
Tips
- Brown the beef well and in batches, as crowding the pan makes it steam.
- Soak the toasted bread in the sauce for a minute before adding the cheese for a richer topping.
- Cut the beef into large chunks so it stays moist.
Storing and freezing
Cool within 2 hours and keep the casserole without croutes in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through.
Questions
Is this the same as French onion soup?
No. It borrows the same flavours of sweet onion and cheese on toast, but it is a thicker beef casserole eaten with a knife and fork.
What can I use instead of Gruyère?
Emmental, mature cheddar or comte all work. Use the same weight.
More made with onion gravy
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
