Ingredients:
1 beef roast (about 3 lbs) — top roast, chuck roast, round roast, anything works
4–5 large yellow onions, thinly sliced
3–4 tbsp butter (or tallow)
4–6 cloves garlic, minced
6 cups beef broth
1–2 tsp salt (to taste)
½–1 tsp black pepper
2–3 sprigs fresh thyme or 1 tsp dried
2 bay leaves
Sourdough slices, toasted
Cheese for topping: mozzarella, gruyere, provolone, swiss, etc. We use mozzarella
Instructions:
1. Melt butter over medium heat.
Add sliced onions + a pinch of salt.
Cook for 20–30 minutes, stirring often, until soft, golden, and caramelized.
Add garlic and cook 1–2 minutes more.
Add onions and garlic to crockpot
2. Add butter to same pan you cooked the onions and seer roast on all sides.
Place the beef roast on top of the caramelized onions.
Pour in the beef broth until the roast is submerged.
Add salt, pepper, thyme, and the bay leaf.
3. Cook it on low for 8–9 hours
4. Remove the roast, shred with two forks, and return it to the oniony broth.
Taste + adjust seasoning.
5. Slice and toast your bread until crisp.
6. Ladle the soup + shredded beef into oven-safe bowls.
Top each one with a toasted sourdough slice.
Cover with mozzarella (or your preferred cheese).
Broil until bubbly and golden.
Notes
Any 2.5–4 lb roast works great.
Cheese options: mozzarella is melty and mild, gruyere is classic French onion soup flavor.
Add more broth if you want it soupier, or cook a bit uncovered at the end to thicken.