Beef Tips and Caramelized Onion Casserole

By ccavaletti

Beef tips and caramelized onions are baked and topped with cheese toast. This recipe is a cross between French Onion Soup and beef stew, only better. Recipe is from Paula Deen's magazine.

Ingredients

• 2 tablespoons olive oil
• 4 lbs sirloin tip roast, trimmed and cut into 1-inch cubes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons butter
• 4 large sweet onions, thinly sliced
• 4 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 (10 1/2 ounce) cans beef consomme
• 1 (14 ounce) can beef broth
• 2 tablespoons Worcestershire sauce
• 2 bay leaves
• 2 sprigs fresh thyme
• 1/2 cup heavy whipping cream
• 0.5 (14 ounce) package French bread, cut into 1/4-inch thick slices and toasted
• 1 1/2 cups mozzarella cheese, shredded
• fresh thyme, for garnish

Preparation

Step 1

In large Dutch oven, heat olive oil over medium-high heat. Sprinkle roast with salt and pepper. Brown roast, in batches, for 3-4 minutes per side; remove from pan and set aside.

In the same Dutch oven, melt butter over medium heat. Add onions, and cook, stirring frequently, for 15-20 minutes, or until onions are tender. Increase heat to medium-high, and cook for 3-4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour, and cook, stirring constantly, for 2 minutes.

Add roast, consomme, broth, Worcestershire, bay leaves and thyme. Simmer, stirring occasionally, uncovered, for 1 hour. Stir in cream, and simmer, uncovered, for 30 minutes. Discard bay leaves.

Preheat broiler. Lightly grease a 13x9-inch baking dish. Spoon roast mixture into prepared baking dish. Place toasted French bread slices evenly over roast. Sprinkle with cheese. Broil, 5 inches from heat, for 3-4 minutes, or until cheese is melted. Garnish with fresh thyme, if desired.

Serve immediately.