Ingredients:

  • 1.5 lbs (680g) beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 4 large yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 cup dry sherry (optional)
  • 8 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 1 baguette, sliced into 1/2-inch thick rounds
  • 2 tablespoons olive oil
  • 6 ounces Gruyère cheese, shredded

Instructions:

  1. Season beef with salt and pepper. Sear in olive oil in the Dutch oven until browned on all sides. Remove beef and set aside.
  2. Melt butter in the same Dutch oven. Add onions and cook over medium-low heat, stirring frequently, until deeply caramelized (about 45-60 minutes).
  3. Add garlic, thyme, and rosemary to the onions and cook for another minute until fragrant.
  4. If using, deglaze the pot with sherry, scraping up any browned bits. Add beef broth, water, bay leaf, Worcestershire sauce, and the seared beef. Bring to a simmer, then reduce heat and simmer for at least 1.5 hours, or up to 2 hours, until the beef is very tender.
  5. Preheat oven to 375°F (190°C). Toss baguette slices with olive oil and bake on a baking sheet until golden brown and crispy (about 10-15 minutes).
  6. Remove bay leaf from soup. Ladle soup into oven-safe bowls or ramekins. Top each bowl with croutons and a generous amount of shredded Gruyère cheese.
  7. Broil in the oven until the cheese is melted and bubbly (about 2-3 minutes). Watch carefully to prevent burning!
  8. Let cool slightly before serving.