If you love French onion soup, you’ll love these Grilled French Onions! Caramelized onions and tender beef are cooked low and slow for the ultimate comfort meal. Includes slow cooking and oven directions.
Grilled French Onion Bowl
These French Roasted Onions are one of my favorite dinners because my family absolutely loves them — especially my husband, who is obsessed with anything with caramelized onions. Inspired by the classic French onion soup, it’s simmered with sweet onions and a rich, flavorful broth until the beef is tender and practically falling apart. It’s meant to be a little brothy (just like French onion soup), which makes it perfect with mashed potatoes — or with cheesy Swiss toast for dipping. Whether you want to make it in the slow cooker or in the Dutch oven, I’ve included both methods. Leftovers are good the next day. If you love using your slow cooker this time of year, be sure to check out my collection of slow cooker recipes.
Why will you want to cook this French onion pot all winter long?
My family loved this roast, and it was enough for me to share some with my older neighbor, who also enjoyed it. It’s one of those meals that feels comforting in every way, especially when served with mashed potatoes, mashed cauliflower, or crusty bread to soak up every last drop.
- Comfort food: Combines traditional pot roast with French onion soup for a warm and hearty meal.
- Rich flavour: Caramelizing the onions and searing the meat builds layers of flavor.
- Planning-friendly: After some preparation in advance, it cooks all day in the crock pot and reheats beautifully.
Components you will need
Below is the list of ingredients needed for this French-style roasted onions. See recipe card below for exact measurements.
- All-purpose flour It creates a nice crust on the beef and helps absorb any liquid from the caramelized onions.
- spices: Garlic powder, onion powder, kosher salt, and black pepper
- Grilled boneless beef It is a tough and cost-effective cut of meat, making it ideal for low and slow cooking. Remove any large pieces of fat before cooking to prevent the sauce from becoming too oily.
- olive oil To fry onions
- Onions: Cut 2 to 3 onions in half, then cut them into thin half-moons. You White, yellow, or red onions can be used.
- sherry wine, Fortified wine adds depth and complexity to the broth.
- Beef bone broth It contains more protein than regular broth.
- Dry onion soup mix For classic French onion flavour. It’s an easy way To season the sauce with just one ingredient.
- Fresh thyme sprigs It imparts its earthy flavor as it ripens broth.
How to Make French Onion Soup in a Pot Roast
Caramelize the onions and brown your chuck roast on the stovetop, then add everything to the slow cooker and let it do the rest of the work. Your home will smell great when you come home at the end of the day! See recipe card below for printable directions.
- Preparing the flour mixture: Mix the flour with the spices and rub some over the chuck roast.
- Caramelize the onions. Add the oil and onions to a cold frying pan, then turn the stove to medium-low heat. Cook for 25 to 30 minutes, stirring often. Reduce heat if onions brown too quickly. The secret to sweet, golden onions is to cook them low and slow!
- Preparing the French onion sauce: Add the remaining flour, then the sherry. Cook for a few minutes until the sauce thickens, then add the beef broth and onion soup mixture. Pour the mixture into the crock pot.
- Brown the beef In olive oil in a dry frying pan (you can just wipe the frying pan with onions) over medium-high heat. Cook on all sides for a few minutes, then add to the slow cooker along with the thyme.
- Slow cooking On low for 8 hours.
- Final touches: At 7 o’clock, remove the roast and cut it into 6 pieces (this helps the beef absorb the sauce). Taste the broth and add more salt if necessary. Return the meat to the crock pot to finish cooking.
No slow cooker? No problem!
Place the browned roast and caramelized onions in a Dutch oven or heavy oven-safe pot, and bake in a preheated 375°F oven for 2 1/2 hours. Make sure there is enough liquid after an hour and a half, and cook until the meat and vegetables are tender.
Differences
- Woof: If you can’t find a beef roast, a round roast will also work but won’t have as much marbling so it will be a little dry, or try using pork shoulder.
- sherry wine: Replace the sherry with dry red wine, or use more stock if you prefer not to cook with the wine.
- broth: Substitute regular beef broth if you can’t find bone broth.
Submission suggestions
For a fun optional twist, make cheesy croutons with melted Swiss bread, just as served with French onion soup, and use them for dipping. The recipe is listed at the bottom of the recipe card, and I have more side dish ideas below.
storage
- Refrigerator Leftovers for up to 4 days.
- Freeze Onions and beef in an airtight container for up to 3 months.
- Reheating: Thaw the container in the refrigerator the day before. Then reheat it on the stove over medium-low heat or in the microwave until warm.
More slow cooker comfort food recipes you’ll love
For more dinner ideas, check out these Delicious five Slow cooker recipes to inspire your next meal!
fruit: Shares
Serving Size: 1 /Sixth of beef with ¾ cup of onion soup broth
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Mix flour, garlic powder, onion powder, salt, and black pepper in a small bowl. Rub the grilled chicken meat with a tablespoon of the mixture. Set aside the roast and the remaining flour mixture.
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Add 1/2 tablespoon olive oil and onions to a large skillet (starting cold) and cook over medium-low heat until golden, stirring often, reducing heat as needed if onions burn or brown too quickly; This should take about 25 to 30 minutes. The onions should turn golden and caramelized, and the flavor should be sweet.
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Add the remaining flour mixture to the onions and stir well. Add the sherry wine and cook for 1-2 minutes until the onions are thick and fragrant. Add the meat broth and onion spices. Stir and transfer to the slow cooker.
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Wipe out the same pan in which the onions were cooked (it certainly doesn’t have to be clean, but it shouldn’t be wet), drizzle with olive oil and heat over medium-high heat.
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Add the chuck roast and cook on each side until caramelized and browned, 2 to 3 minutes on each side.
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Transfer the chuck roast to the slow cooker over the onion mixture and place the thyme sprigs around the meat. Cover and cook on low heat for 8 hours.
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Before the last hour of cooking (at the 7 hour mark), remove the roast and cut it into 6 pieces. Taste the broth for salt and adjust as needed. Return the beef back to the onion mixture and continue cooking for another hour until the meat is fork tender.
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Serve with egg noodles, mashed potatoes, mashed cauliflower, or roasted potatoes and vegetables.
Stove method
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Place the browned roast and caramelized onions in a Dutch oven or heavy oven-safe pot, and bake in a preheated 375°F oven for 2 1/2 hours or until the meat is fork tender. Make sure there is enough liquid after an hour and a half, and cook until the meat and vegetables are tender.
Final step:
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Optional for serving, add a little more Swiss cheese toast
- 1 half baguette
- 6 slices of Swiss cheese
While Chuck finishes cooking, prepare the cheesy croutons: Preheat the oven to 375°F. Cut half of the baguette long ways and place it inside-out on a lined tray. Cover each side with slices of Swiss cheese (each slice will likely be cut in half for a perfect fit). Toast until the cheese is golden and bubbling, 5-7 minutes. Cut each half into three pieces.
- Calories- 151
- Total Fat- 5.5 grams
- Saturated fat – 3 grams
- Cholesterol – 20 mg
- Sodium – 232 mg
- Carbohydrates – 16.5 grams
- Fiber- 0.5 grams
- Sugar- 0 grams
- Protein -7.5
Submission: 1 /Sixth of beef with ¾ cup of onion soup broth, Calories: 365 Kcal, Carbohydrates: 18 g, protein: 45 g, fat: 11.5 g, Saturated fat: 5 g, Cholesterol: 124.5 mg, Sodium: 832 mg, Fiber: 2 g, sugar: 6.5 g