French Onion Beef and Noodles

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Description

French Onion Beef and Noodles is the ultimate comfort food casserole that combines tender beef, caramelized onions, egg noodles, and a creamy French onion sauce, all baked with melted cheese on top. It’s rich, hearty, and perfect for family dinners or cozy nights when you want something warm and filling. This dish blends the flavor of classic French onion soup with a satisfying pasta bake.

Ingredients for French Onion Beef and Noodles

  • 1 lb (450 g) beef sirloin or stew meat, cut into bite-sized cubes

  • 1 tbsp olive oil

  • 1 large onion, thinly sliced (yellow or sweet onion works best)

  • 2 cloves garlic, minced

  • 2 cups beef broth

  • 1 (10.5 oz) can French onion soup (or use homemade if available)

  • 1 cup sour cream (or plain Greek yogurt)

  • 1 cup shredded mozzarella (or Swiss/Gruyère for authentic French onion flavor)

  • 8 oz (225 g) wide egg noodles

  • 1 tbsp Worcestershire sauce

  • 1 tsp dried thyme (optional)

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Noodles
    Boil egg noodles in salted water until al dente. Drain and set aside.

  2. Prepare the Beef & Onions
    In a large skillet, heat olive oil. Sear the beef until browned on all sides (don’t overcook). Remove and set aside.
    In the same skillet, add onions and cook low and slow until golden and caramelized (about 15–20 minutes). Stir in garlic.

  3. Make the Sauce
    Add beef broth, French onion soup, Worcestershire sauce, thyme, salt, and pepper. Let it simmer for 5 minutes.

  4. Combine
    Stir in the cooked beef, noodles, and sour cream until everything is coated in sauce.

  5. Bake
    Transfer mixture into a greased casserole dish. Top with shredded mozzarella (or Gruyère).
    Bake at 375°F (190°C) for 20 minutes, until bubbly and golden.

  6. Serve
    Garnish with fresh parsley and serve hot.

Notes

  • Gruyère cheese gives the dish an authentic French onion soup flavor.

  • If you prefer a one-pot method, you can cook the noodles directly in the skillet with broth, but it may make the sauce a little thicker.

  • Stew beef works, but sirloin or chuck roast gives better tenderness.

Tips

  • For extra richness, add a splash of red wine when cooking the onions.

  • Make ahead: Assemble the casserole and refrigerate (without baking). Bake when ready to serve.

  • Leftovers reheat well in the oven or on the stovetop with a splash of broth to loosen the sauce.

Servings

  • Makes 6 servings (hearty portions).

Nutritional Info (per serving, approx.)

  • Calories: 430

  • Protein: 26 g

  • Carbohydrates: 34 g

  • Fat: 20 g

  • Fiber: 2 g

  • Sodium: 780 mg

Benefits

  • Protein-rich from beef for muscle repair and energy.

  • Comforting and filling – a perfect one-dish meal.

  • Calcium boost from cheese.

  • Customizable – can add mushrooms, spinach, or other veggies for extra nutrients.

Q&A

Q: Can I make this in the slow cooker?
A: Yes! Cook beef and onions in a skillet first, then transfer to the slow cooker with broth and soup. Add noodles during the last 30 minutes of cooking.

Q: Can I freeze leftovers?
A: Absolutely. Store in airtight containers for up to 3 months. Reheat in the oven for best results.

Q: What can I substitute for sour cream?
A: Greek yogurt, cream cheese, or heavy cream can be used.

Q: Is this recipe kid-friendly?
A: Yes! Kids love the creamy noodles and cheesy topping. You can reduce onion quantity if preferred.

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