Name: French Onion Beef and Noodles
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1½ lbs beef stew meat or sirloin, cut into bite-sized pieces; 1 tbsp olive oil; 2 tbsp butter; 2 large yellow onions, thinly sliced; 2 garlic cloves, minced; 1 tbsp Worcestershire sauce; 1 tbsp flour; 1 packet (1 oz) onion soup mix; 2½ cups beef broth; 8 oz egg noodles; 1 cup shredded Gruyère or Swiss cheese (optional, for topping); Salt and pepper to taste; Fresh parsley (optional, for garnish)

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Why You’ll Love This Recipe

I love this recipe because it’s rich, flavorful, and comes together quickly with just a few pantry staples. The French onion flavor adds a deep, savory element, while the noodles soak up all the delicious sauce. It’s creamy, hearty, and totally satisfying—especially when I’m craving something warm and filling. It also makes great leftovers.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Egg noodles
Ground beef or thinly sliced beef (like sirloin or chuck)
Yellow onions, thinly sliced
Olive oil or butter
Beef broth
French onion soup (canned or homemade)
Worcestershire sauce
Garlic, minced
Sour cream or heavy cream (optional, for creaminess)
Shredded mozzarella or Swiss cheese (optional, for topping)
Salt and black pepper
Fresh thyme or parsley (optional, for garnish)

directions

I start by cooking the egg noodles according to package instructions. I drain and set them aside.
In a large skillet, I heat olive oil and sauté the onions over medium heat until deeply caramelized—this takes about 15–20 minutes. I stir often so they don’t burn.
I add the garlic and cook for another minute, then stir in the beef and cook until browned and fully cooked.
I pour in the French onion soup and beef broth, add Worcestershire sauce, and let it simmer for 5–10 minutes to thicken slightly.
I stir in sour cream or cream (if using) to make the sauce extra rich, then add the cooked noodles and toss to coat.
I top it with shredded cheese and let it melt, or I serve it with cheese on the side and sprinkle with herbs for a fresh touch.

Servings and timing

This recipe makes about 4–6 servings. It takes roughly 10 minutes to prep, 20–25 minutes to cook the onions and beef, and another 5–10 minutes to finish everything. I usually have it ready in about 40–45 minutes total.

Variations

Sometimes I use ground turkey or rotisserie chicken instead of beef for a lighter version. I’ve also swapped egg noodles for rotini or fettuccine. When I want a bolder onion flavor, I double the onions or use onion soup mix. For a baked twist, I transfer the dish to a casserole dish, top with cheese, and broil it for a bubbly crust.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of broth or water to loosen the sauce. The microwave also works well in short bursts, stirring between each to keep the noodles tender and moist.

FAQs

Can I use canned French onion soup?

Yes, I often use canned French onion soup for convenience. If I have time, I make a homemade version for even deeper flavor.

What cut of beef is best?

I usually use ground beef for speed, but thinly sliced sirloin or leftover roast beef works beautifully, too.

Can I make it without cream?

Yes, I leave out the cream if I want a lighter, more broth-based sauce. It still tastes delicious and savory.

What cheese goes best with this dish?

I love using Swiss or mozzarella. Gruyère is another great option if I want a true French onion soup vibe.

Can I freeze this meal?

I don’t usually freeze it since the noodles can become mushy, but the beef and onion mixture freezes well. I just cook fresh noodles when reheating.

Conclusion

French Onion Beef and Noodles is hearty, flavorful, and perfect for those nights when I want something cozy and satisfying without too much effort. I love the rich oniony base, the tender beef, and how the noodles soak up all that savory goodness. It’s comfort food done right—and a dish I come back to again and again.