French Onion Beef & Noodles
French Onion Beef & Noodles
Ingredients
For the Beef and Onions
- 1 1/2 pounds chuck roast, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter, or olive oil, for searing
- 2 large onions, thinly sliced
- 2 tablespoons butter, for caramelizing onions
For the French Onion Sauce
- 1/2 cup beef broth, for deglazing
- 1/2 cup red wine, (optional)
- 1 packet French onion soup mix
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
For Assembly and Topping
- 1 pound wide egg noodles
- 1 cup white cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup crispy fried onions, for topping, or as needed
Instructions
- 1
Thinly slice the chuck roast. Season the thinly sliced beef generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of butter or olive oil in a large, heavy-bottomed pan or Dutch oven over high heat until shimmering. Sear the seasoned beef in batches, if necessary, for 2-3 minutes per side until well browned. Avoid overcrowding the pan to ensure a good sear. Remove the seared beef from the pan and set aside.
⏱️ 10 min
- 3
Add 2 tablespoons of butter to the same pan. Add the thinly sliced onions and cook over low heat for 15-20 minutes, stirring occasionally, until they are softened, deeply caramelized, and browned.
⏱️ 20 min
- 4
Deglaze the pan by pouring in 1/2 cup of beef broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. If using, add 1/2 cup of red wine and let it simmer for 1-2 minutes to reduce slightly.
⏱️ 3 min
- 5
Stir in the packet of French onion soup mix, 2 cups of beef broth, 1 teaspoon of dried thyme, and 1 tablespoon of Worcestershire sauce. Bring the sauce to a gentle simmer.
⏱️ 5 min
- 6
Return the seared beef slices to the simmering sauce. Reduce the heat to low, cover the pan, and let it simmer gently while you prepare the noodles.
⏱️ 2 min
- 7
While the beef simmers, cook the 1 pound of wide egg noodles according to package directions in a separate pot of boiling, salted water until al dente. Drain the noodles well.
⏱️ 8 min
- 8
Add the drained noodles directly to the pan with the beef and sauce. Stir to combine thoroughly, ensuring the noodles are well coated.
⏱️ 2 min
- 9
Add 1 cup of shredded white cheddar cheese and 1 cup of shredded Monterey Jack cheese to the noodle and beef mixture. Stir continuously over low heat until the cheese is completely melted and the sauce becomes creamy and smooth.
⏱️ 5 min
- 10
Serve the French Onion Beef & Noodles immediately in bowls, topped generously with crispy fried onions.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
French Onion Beef & Noodles
For the Beef and Onions
- 1 1/2 pounds chuck roast, thinly sliced
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons butter, or olive oil, for searing
- 2 large onions, thinly sliced
- 2 tablespoons butter, for caramelizing onions
For the French Onion Sauce
- 1/2 cup beef broth, for deglazing
- 1/2 cup red wine, (optional)
- 1 packet French onion soup mix
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 tablespoon Worcestershire sauce
For Assembly and Topping
- 1 pound wide egg noodles
- 1 cup white cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 cup crispy fried onions, for topping, or as needed
Instructions
- 1
Thinly slice the chuck roast. Season the thinly sliced beef generously with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of butter or olive oil in a large, heavy-bottomed pan or Dutch oven over high heat until shimmering. Sear the seasoned beef in batches, if necessary, for 2-3 minutes per side until well browned. Avoid overcrowding the pan to ensure a good sear. Remove the seared beef from the pan and set aside.
⏱️ 10 min - 3
Add 2 tablespoons of butter to the same pan. Add the thinly sliced onions and cook over low heat for 15-20 minutes, stirring occasionally, until they are softened, deeply caramelized, and browned.
⏱️ 20 min - 4
Deglaze the pan by pouring in 1/2 cup of beef broth. Scrape up any browned bits from the bottom of the pan with a wooden spoon. If using, add 1/2 cup of red wine and let it simmer for 1-2 minutes to reduce slightly.
⏱️ 3 min - 5
Stir in the packet of French onion soup mix, 2 cups of beef broth, 1 teaspoon of dried thyme, and 1 tablespoon of Worcestershire sauce. Bring the sauce to a gentle simmer.
⏱️ 5 min - 6
Return the seared beef slices to the simmering sauce. Reduce the heat to low, cover the pan, and let it simmer gently while you prepare the noodles.
⏱️ 2 min - 7
While the beef simmers, cook the 1 pound of wide egg noodles according to package directions in a separate pot of boiling, salted water until al dente. Drain the noodles well.
⏱️ 8 min - 8
Add the drained noodles directly to the pan with the beef and sauce. Stir to combine thoroughly, ensuring the noodles are well coated.
⏱️ 2 min - 9
Add 1 cup of shredded white cheddar cheese and 1 cup of shredded Monterey Jack cheese to the noodle and beef mixture. Stir continuously over low heat until the cheese is completely melted and the sauce becomes creamy and smooth.
⏱️ 5 min - 10
Serve the French Onion Beef & Noodles immediately in bowls, topped generously with crispy fried onions.
⏱️ 3 min