French Onion Beef and Noodles
This French Onion Beef and Noodles recipe takes all the rich, savory flavor of classic French onion soup and transforms it into a hearty, cheesy skillet meal.
Tender beef, caramelized onions, and silky egg noodles come together in a flavorful broth topped with melty Swiss cheese—pure comfort in a bowl.
Why You’ll Love This Recipe
Rich, savory flavor: Caramelized onions and beef broth give it that deep, slow-cooked taste in a fraction of the time.
Comfort food perfection: Warm noodles, gooey cheese, and tender beef make it an instant cold-weather favorite.
Flexible and fuss-free: Use stew meat, sirloin, or even ground beef; it all works beautifully.
One-pot magic: Everything cooks in one skillet (plus a quick noodle boil)—easy cleanup, big flavor.
Key Ingredients
Beef sirloin or stew meat: Thin strips cook quickly while staying tender.
Onions: Slowly caramelized for a sweet, deep base flavor.
Egg noodles: Soft, buttery noodles that soak up all the savory broth.
Swiss cheese: Classic in French onion soup—melts into a creamy, slightly nutty finish.
Beef broth & Worcestershire sauce: Build bold, umami-packed flavor in minutes.
Butter & garlic: Add richness and aroma to every bite.
Optional flour: Thickens the sauce if you prefer a stew-like consistency.
French Onion Beef and Noodles
Ingredients:
1 lb beef sirloin or stew meat, cut into thin strips
1 large onion, thinly sliced
3 tablespoons butter
3 cloves garlic, minced
4 cups beef broth
2 cups egg noodles
1 teaspoon dried thyme
1 teaspoon Worcestershire sauce
1 tablespoon soy sauce (optional for extra depth)
Salt and black pepper, to taste
1 cup shredded Swiss cheese
2 tablespoons flour (optional, for thickening)
Chopped parsley, for garnish
Instructions:
Step 1: Caramelize the Onions
In a large skillet or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the thinly sliced onions and cook, stirring occasionally, for 15–20 minutes or until they’re soft, golden, and caramelized. This builds the rich, sweet onion flavor that makes this dish shine.
Step 2: Sear the Beef
Push the caramelized onions to one side of the pan. Add the remaining 1 tablespoon of butter, then place the beef strips in the open space. Turn up the heat slightly and brown the beef for about 5–7 minutes, stirring occasionally until evenly seared.
Step 3: Add Garlic and Seasonings
Stir in the minced garlic and cook for 1–2 minutes, just until fragrant. Season with thyme, Worcestershire sauce, soy sauce (if using), salt, and pepper. Mix well to coat the beef and onions in the seasoning blend.
Step 4: Pour in the Broth
Add the beef broth to the skillet and stir to combine. Bring it to a low simmer and let it cook for 5–7 minutes, allowing all the flavors to come together. If you prefer a thicker sauce, whisk in the optional flour and simmer an extra minute or two until slightly thickened.
Step 5: Cook and Combine the Noodles
While the sauce simmers, boil the egg noodles in a separate pot according to the package directions. Drain and then stir them into the beef and onion mixture, tossing to coat them in the rich broth.
Optional Finish – Cheesy Style
For a gooey finish, sprinkle in shredded Swiss cheese (or another cheese like mozzarella). Cover the skillet for a few minutes until the cheese melts into the noodles.
Garnish
Finish with a sprinkle of chopped parsley, and serve warm for the ultimate comfort meal.
Recipe Notes: French Onion Beef and Noodles
Take your time with the onions: Caramelizing the onions slowly is the key to deep, sweet, savory flavor. Resist the urge to crank up the heat—they’ll brown unevenly or burn.
Cut beef into thin strips: Thin slices cook quickly and stay tender. If using stew meat, simmer it a bit longer in the broth to break down the connective tissue.
Deglaze for flavor: After browning the beef and onions, don’t forget to stir in the broth while scraping the bottom of the pan—this brings all the caramelized bits into the sauce for extra richness.
Thicken to your liking: If you prefer a heartier, more stew-like consistency, whisk 1–2 tablespoons of flour into the broth or mix it with a splash of cold broth before adding it to the pan.
Cheese it up: While Swiss is traditional for French onion flavors, you can use Gruyère for nuttiness or mozzarella for extra melt and stretch.
Don’t overcook the noodles: Cook them just until al dente since they’ll absorb some broth when added to the skillet. Overcooked noodles can get too soft.
Finish with fresh herbs: A sprinkle of chopped parsley or thyme adds a fresh pop of color and balances the richness of the dish.
One-pan option: If you’re in a hurry, you can cook the noodles directly in the skillet with the broth—just add extra liquid and stir occasionally until tender.
Nutrition Information
(Estimated per serving – serves 4–5)
Calories: ~520 | Protein: 34g | Carbohydrates: 38g | Fat: 25g | Fiber: 2g | Sodium: ~850mg
Kitchen Equipment Needed
Large skillet or Dutch oven
Pot for boiling noodles
Wooden spoon or spatula
Knife and cutting board
Measuring spoons and cups
Whisk (if thickening with flour)
Recipe Swaps and Variations
Protein swap: Use ground beef for a quick version, or chicken for a lighter twist.
Vegetarian: Replace beef with mushrooms and use vegetable broth for a satisfying meatless version.
Cheese upgrade: Use Gruyère or Fontina for an ultra-melty, gourmet feel.
Low-carb: Swap egg noodles for zucchini noodles or cauliflower rice.
Creamy version: Stir in cream cheese, sour cream, or heavy cream for a luscious texture.
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze cooled portions without the cheese for up to 2 months. Thaw overnight in the fridge.
To reheat: Warm in a skillet over medium-low heat or in the microwave, adding a splash of broth to loosen if needed.
Food and Drink Pairings
Sides: Serve with a green salad, crusty bread, or roasted green beans.
Drinks: Pair with a dry red wine (like Merlot or Cabernet), dark beer, or a sparkling iced tea.
Dessert: Finish the meal with something light—lemon sorbet, fruit salad, or a simple shortbread cookie.
Frequently Asked Questions:
What kind of beef works best?
Sirloin, flank steak, or stew meat work well. Thin slices cook faster and stay tender.
Is Swiss cheese necessary?
Not at all! You can sub mozzarella, Gruyère, provolone, or even cheddar based on what you like.
Can I make this in one pot?
Mostly yes—you’ll just need a second pot to boil the noodles. Everything else happens in one skillet.
Is it spicy?
Nope! It’s rich and savory. If you like heat, add a pinch of red pepper flakes or hot sauce.
Can I make this ahead of time?
Yes! It reheats well, just keep the cheese off until you reheat and serve.
How do I get perfect caramelized onions?
Cook low and slow, stirring often. Don’t rush it—it takes 15–20 minutes but adds deep, sweet flavor.
Can I thicken the broth more?
Yes. Whisk 1–2 tablespoons flour into the broth or mix with cold water before adding to the pan.
Can I use another type of noodle?
Absolutely—fusilli, penne, or wide egg noodles all work well.
What’s the best way to add cheese?
Add shredded cheese during the final step and cover the pan briefly to let it melt over the noodles.
Can I make this in a slow cooker?
Yes. Add all ingredients (except noodles and cheese) to a slow cooker.
Cook on low for 6–8 hours. Stir in cooked noodles and cheese 30 minutes before serving.