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–+ servings

French Onion London Broil

Slow braised French onion London broil made in a Dutch oven with caramelized onions, red wine, cherry tomatoes, and a rich beef broth. Finished with cheesy toasted bread for a full dinner.
5 from 1 vote
AUTHOR Dianna
Course All Recipes, Dinner, Main, Soups
Servings 8 servings
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes

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

Best Tip: Sear the beef first. It builds that browned, savory layer and deepens the flavor in the broth.
Keyword beef french onion soup, french onion london broil, slow cooker french onion soup
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