Sunday Dinner Approved
This French onion beef recipe takes everything you love about French onion soup and builds it into a slow-braised London broil with caramelized onions, red wine, my secret tomato addition, and a rich onion broth.
It starts with searing the beef for that deep browned flavor, then slowly cooking the onions until they’re soft, golden, and jammy. The tomatoes melt into the broth as everything simmers together, balancing the richness with just a little brightness.
And the cheesy, toasted bread on top is what pulls it all together. Crisp, melty, and soaking up all that onion broth!
Why this Recipe Works
- Slow cooking. London broil is a lean cut, and when it’s simmered low in a rich beef broth, it breaks down and turns tender instead of dry.
- The onions are doing most of the heavy lifting. Cooking them low and slow brings out their natural sweetness and creates that deep, savory base that gives this dish its French onion character.
- Cherry tomatoes might not be traditional in French onion soup, but they matter here. They add just enough acidity to balance the richness from the beef and onions so the broth doesn’t feel too heavy.
- The cheesy toasted bread on top ties everything together. It soaks up the broth and adds texture, finishing it off in a way that feels complete.
Recipe Ingredients & Notes
London broil – This is what turns it into a full dinner instead of just a soup-style dish. It cooks up tender and can be sliced or pulled apart, depending on how you like to serve it, but either way it’s the centerpiece here.
Onions – They set the tone for the whole dish. They’re not just background flavor; the onions are the base of everything here, so they need time to cook down and become soft and sweet.
Beef broth -Think of this as the “carrier” for everything else in the pot and what holds onto all the onion and beef flavor and turns it into a cohesive sauce-like broth at the end.
Cherry tomatoes – A balancing element rather than a flavor base.
Butter and olive oil – This combo builds flavor early. Butter adds richness; olive oil prevents too fast browning and ensures even cooking.
Herbs – Subtle but important! The thyme, red pepper flakes, and bay leaf quietly deepen the broth as it simmers, giving it a slow-cooked, savory background note.
Wine – The red wine is used early in cooking to deglaze the pan and lift flavor from the pan, adding depth to the broth with a little acidity.
Sugar – A small amount helps guide onions as they cook, encouraging browning and quicker progress toward a deep, golden flavor that builds the French onion base.
Bread + Cheese
How to Make French Onion London Broil
Sear the beef
Get the Dutch oven going over medium-high heat. Season the London broil with salt and pepper. Add the butter and olive oil and let it get hot before the beef goes in. Once it hits the pan, let it sit and actually brown before flipping. You’re just looking for that deep golden color on all sides.
⭐Recipe Tip
This is where that deeper flavor starts building, so don’t rush it.
Caramelize the onions
Turn the heat down and melt the rest of the butter. Add the onions and sugar and just let them go for a bit. Stir here and there, but mostly let them soften and slowly turn golden. This is the part where the kitchen starts smelling really good!
Add garlic and deglaze
Once the onions are soft and jammy, stir in the garlic. You’ll smell it pretty fast. That’s your cue! Then pour in the wine and scrape up all those yummy brown bits off the bottom of the pot. Let it bubble for a minute or two while it reduces slightly.
Bring it all together
Add the beef back in, then pour in the broth. Drop in the bay leaves, thyme, and red pepper flakes. Nestle the cherry tomatoes around the beef so they soften right into the broth as everything cooks.
Let it do its thing
Cover it and let it go low and slow for a couple hours. You’re really just waiting for the beef to get tender enough to pull apart and for everything to melt together into that rich onion broth.
Toast the bread
Right before serving, hit the broiler and toast the bread until it’s crisp. Add the cheese and let it melt and bubble up.
French Onion London Broil
Equipment
Ingredients
- 2 pounds London Broil
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 tablespoons olive oil
- 4 tablespoons unsalted butter divided
- 6 large onions sliced
- 1 tablespoon sugar
- 4 garlic cloves minced
- 1/2 cup dry red wine
- 4 cups beef broth
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon red pepper flakes
- 1 pint cherry tomatoes
- Crusty bread for serving
- Sliced or shredded cheese for serving
Instructions
- Heat a large Dutch oven over medium-high heat. Season the London broil with salt and pepper. Add 2 tablespoons butter and olive oil. Once hot, sear the beef on all sides until golden brown, about 2–3 minutes per side. Remove and set aside.
- Reduce heat to medium. Add remaining butter to the same Dutch oven. Once melted, add sliced onions and sugar. Cook for about 25 minutes, stirring occasionally, until deeply golden and caramelized.
- In the last 8 minutes of cooking the onions, add the minced garlic and cook until fragrant. Pour in the red wine to deglaze the skillet, scraping up the browned bits. Let the wine reduce for 1–2 minutes.
- Return the seared beef to the Dutch oven. Add broth, bay leaves, thyme, red pepper flakes, and cherry tomatoes. The liquid should come most of the way up the beef.
- Cover and cook on low heat (or low simmer on stovetop) for 2–3 hours, until the beef is tender and easily pulls apart. If using a slow cooker, transfer and cook on low for 4-6 hours, or high for 2-3 hours.
- About 10 minutes before serving, preheat the broiler. Toast slices of bread on a baking sheet for 1–2 minutes per side until golden. Top with cheese and broil until melted and bubbly.
- Slice or shred the London broil and serve in the rich onion and tomato broth. Top with cheesy toasted bread.
Notes
Serving Ideas
- Over something: When I want a heartier meal, I’ll serve this over a baked potato or with rice.
- With a salad: A simple green salad helps balance out the richness of the beef and onion broth.
- With roasted vegetables: Roasted carrots, green beans, or broccoli make an easy side that pairs well with the savory flavors.
Recipe Tips
- Take your time with the onions: The key to the best flavor is in the slow caramelization of the onions. Don’t rush this step!
- Deglaze thoroughly: Scraping up all the flavorful bits from the pan after searing the beef and caramelizing the onions adds an extra layer of flavor to the broth.
- Adjust for tenderness: If your London broil isn’t as tender as you’d like after the recommended time, continue cooking for an additional 30-60 minutes.
FAQs
Yes. This French onion beef can be made in a large pot or Dutch oven on the stove. Sear the beef on all sides, then set it aside. Cook the onions, garlic, and wine as directed, then return the beef to the pot with the broth and tomatoes. Cover and simmer on low until the beef is tender, about 2–3 hours.
Yes, and also not quite. It can be served either way, depending on how you finish it. You can keep it brothy and serve it like French onion beef soup, or let it reduce slightly fora gravy-style dish served over potatoes or rice.
Yes. If you can’t find London broil, chuck roast or top round are good substitutes for this recipe.
If you prefer to skip the wine, you can deglaze the pan with extra beef broth or even a splash of balsamic vinegar for a different kind of richness.
More Dinner Recipes
- Spicy Slow Cooker Chili
- Lentil Beef Stuffed Peppers
- Vegetable Beef Soup
- One-Pot Rustic Beef Tortellini Stew
- Braised Beef Short Ribs
Let me know in the comments if you tried this recipe. Be sure to tag @ladleandgrain on Facebook and Instagram!
Loved the tomatoes addition for this!