This Grassfed Beef & French Onion Soup is everything you love about the classic —deep, rich, caramelized onion flavor, melty cheese, and toasty bread — but with the added heartiness of tender, braised grassfed beef. It’s cozy, nourishing, and perfect for chilly nights when you want something comforting yet elevated. The key? Letting those onions caramelize low and slow to bring out their natural sweetness, then layering in some red wine, beef broth, Worcestershire sauce for depth, and fresh thyme for a bright punch of flavor. Top it off with slices of crusty bread and plenty of gooey, golden-brown cheese, and you’ve got a bowl of pure comfort. Serve it up for an cozy weeknight dinner or a special occasion — it’s guaranteed to impress!

INGREDIENTS

• One 1915 Farm Grassfed Rump Roast or Chuck Roast
• 2 Tbsp avocado oil
• Kosher salt
• 3 onions, sliced into half-moons 
• 5 cloves of garlic, finely minced or grated
• 2 Tbsp olive oil 
• 1/4 stick butter
• 2 Tbsp flour
• 1/2 cup red wine (leftover is fine)
• 2 Tbsp Worcestershire sauce
• 4 cups beef broth
• Freshly cracked pepper
• 4-5 sprigs of fresh thyme, divided, plus more for garnish (fresh makes a huge difference here!)
• 1 baguette, sliced into semi thick slices
• 8 oz. gruyere or emmantal cheese, coarsely shredded
• Fresh chives, for garnish

INSTRUCTIONS

Preheat oven to 300°F

Remove roast from packaging and pat dry. Season liberally on all sides with kosher salt. Place a large dutch oven (4 qt. and larger works well) over medium-high heat. Once the pot is hot, add 2 Tbsp avocado oil and heat through. Add beef and sear until deeply golden on all sides. Set aside.

Reduce heat to medium. Add 2 Tbsp olive oil followed by the sliced onions and a few large pinches of kosher salt. Sauté, stirring often. Adjust the heat as needed, and if at any point the onions threaten to burn, add a splash of water and stir. Continue to cook until softened and deeply caramelized. Add minced garlic and sauté a moment until fragrant.

Add 1/4 stick of butter to the onions, followed by 2 Tbsp flour. Stir well and cook 3-4 minutes. Add the chopped thyme leaves from 3 sprigs of thyme and cook until fragrant, 1 minute. 

Next, add the red wine, scraping bottom of the pot to deglaze. Cook until wine reduces almost completely and no alcohol smell remains. Add fresh thyme leaves followed by 2 Tbsp Worcestershire sauce followed by the 4 cups of beef broth and a few cracks of black pepper.

Bring to a boil and add beef roast back into the liquid. Place 2 large thyme sprigs around the beef and cover tightly with a heavy lid.

Braise for 3-3.5 hours (my 2.8 Lb. rump roast took 3.5 hours) or until very tender and easily shreddable. Remove the meat from liquid to a cutting board, shred with 2 forks, and add back to the pot. Stir to combine and shingle sliced baguette pieces over the top of the beef. 

Preheat broiler on high. Cover the entire surface with shredded cheese and place under broiler for a few moments, until cheese is melted, bubbly, and golden (keep a close eye on it, all broilers are different ;)

Ladle into bowls, garnishing with fresh chives and thyme leaves, and absolutely devour! 

We hope you like this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our delicious grassfed ground beef – consider subscribing to the Grassroots Meat Club (ships free in TX, reduced in other states). Each Grassroots Meat Club box includes a variety of hand-selected grassfed and pasture raised meats, such as chicken breasts, chicken tenders, leg quarters, wings, thighs, drumsticks, whole chicken, ground beef, kabobs, stew meat, stir fry, cutlets, London broil (top round), beef roasts, beef ossobuco, short ribs, various sausages, pork roasts, pork chops, bacon, ground pork, fajita meat, country style ribs, spare ribs, and bacon!