Ingredients:

  • 3 large yellow onions, thinly sliced (approximately 900g)
  • 3 tablespoons unsalted butter (45g)
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup dry red wine (e.g., Burgundy, Cabernet Sauvignon) (60ml)
  • 2 tablespoons olive oil (30ml)
  • 1.5 lbs beef chuck roast, cut into 1-inch cubes (approximately 680g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cloves garlic, minced
  • 6 cups beef broth (approximately 1.4 liters)
  • 1 tablespoon Worcestershire sauce (15ml)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 lb egg noodles (wide or medium) (approximately 450g)
  • 4 ounces Gruyere cheese, shredded (approximately 115g)
  • 4 ounces Swiss cheese, shredded (approximately 115g)
  • Fresh parsley, chopped (for garnish, optional)

Instructions:

  1. Melt butter and olive oil in the large skillet over medium-low heat. Add onions, sugar, salt, and pepper. Cook slowly, stirring occasionally, until deeply caramelized and golden brown (about 30-40 minutes). Be patient! Deglaze the pan with red wine, scraping up any browned bits. Simmer for a few minutes, then remove from heat and set aside.
  2. Heat olive oil in the Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides. Don’t overcrowd the pot! Remove beef from pot and set aside.
  3. Add garlic to the Dutch oven and cook for 30 seconds, until fragrant. Pour in beef broth, Worcestershire sauce, bay leaf, and thyme. Bring to a simmer.
  4. Return the seared beef to the Dutch oven. Cover and simmer for 1 hour, or until the beef is fork-tender. Remove bay leaf.
  5. While the beef is braising, cook egg noodles according to package directions until al dente. Drain well.
  6. Preheat oven to 350°F (175°C). Combine cooked noodles with the beef and broth mixture in the Dutch oven. Transfer the noodle and beef mixture to the prepared baking dish. Top with the caramelized onions, spreading evenly. Sprinkle Gruyere and Swiss cheese over the onions. Bake for 20-25 minutes, or until cheese is melted and bubbly and lightly golden brown.
  7. Let cool slightly before serving. Garnish with fresh parsley, if desired.