Savory French Onion Chuck Steak Recipe

If you’re looking for a dish that brings together the robust flavor of chuck steak with the sweet and savory notes of caramelized onions, this French Onion Chuck Steak is a must-try. It’s perfect for those cozy evenings when you want something hearty and satisfying without spending all day in the kitchen.

Imagine a tender steak smothered in rich, golden onions with a hint of thyme and a splash of wine. This meal is not just about filling your stomach—it’s about indulging in a delightful blend of flavors that dance on your palate.

This recipe is a fantastic option for weeknight dinners and special occasions alike. With just a few simple ingredients, you can create a dish that feels gourmet and comforting all at once.

Deliciously Tender French Onion Chuck Steak

A savory French Onion Chuck Steak with caramelized onions and melted cheese, garnished with parsley, served with mashed potatoes.

This French Onion Chuck Steak features succulent pieces of chuck steak that are seared to perfection, then slowly cooked with caramelized onions until tender. The resulting dish is rich, savory, and packed with flavor, making it a satisfying choice for any meat lover.

Ingredients

2 pounds chuck steak, cut into thick slices
4 large onions, thinly sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine
2 tablespoons olive oil
1 tablespoon fresh thyme or 1 teaspoon dried thyme
Salt and pepper to taste
1 cup shredded Swiss or Gruyère cheese (optional)
Fresh parsley for garnish (optional)

Instructions

Sear the Steak: In a large skillet, heat olive oil over medium-high heat. Season the chuck steak slices with salt and pepper, then sear them in the skillet for 4-5 minutes on each side until browned. Remove the steak and set aside.
Caramelize the Onions: In the same skillet, add the sliced onions and cook over medium heat, stirring frequently, until they are golden brown and caramelized (about 15-20 minutes). Add minced garlic and thyme, cooking for an additional minute.
Deglaze the Pan: Pour in the red wine to deglaze the pan, scraping up any brown bits. Allow it to simmer for a few minutes to reduce slightly.
Add Broth and Return Steak: Add the beef broth to the skillet and return the seared steak. Bring to a simmer, cover, and reduce heat to low. Cook for about 1.5 to 2 hours, or until the steak is fork-tender.
Serve: If desired, sprinkle shredded cheese on top in the last 10 minutes of cooking and cover until melted. Garnish with fresh parsley before serving.