French Onion Beef and Tofu Gratin

Name: French Onion Beef and Tofu Gratin
Prep time: 20 min
Cook time: 1 min
Total time: 21 min
Yield: 6 servings
Cuisine: French
Ingredients: 1.5 lbs beef stew meat, cut into 1-inch cubes; 14 oz firm tofu, pressed and cut into 1-inch cubes; 3 large yellow onions, thinly sliced; 2 tbsp olive oil; 4 tbsp unsalted butter; 1 tsp dried thyme; 2 bay leaves; 1 cup dry red wine (like Merlot or Cabernet Sauvignon); 4 cups beef broth; 2 tbsp all-purpose flour; Salt and freshly ground black pepper to taste; 1 cup shredded Gruyère cheese; Optional: Crusty bread, toasted, for serving

MediumFrenchPrep: 20 minutesCook: 1 hour 30 minutesServes 6

Imagine a bubbling, golden-brown gratin, its surface a mosaic of melted Gruyère cheese, promising warmth and comfort with every scoop. This dish is a sophisticated reinterpretation of classic French onion soup, transformed into a hearty and deeply savory gratin. Beneath that irresistible cheesy crust lies a rich, slow-cooked melange of tender beef chunks and delicate, flavor-absorbing tofu, all bathed in a deeply aromatic, wine-laced onion broth. The caramelized onions provide a profound sweetness and umami, while the beef adds robust body and the tofu offers a surprising, velvety counterpoint, creating a dish that feels both elegant and profoundly satisfying.

Ingredients

•1.5 lbs beef stew meat, cut into 1-inch cubes
•14 oz firm tofu, pressed and cut into 1-inch cubes
•3 large yellow onions, thinly sliced
•2 tbsp olive oil
•4 tbsp unsalted butter
•1 tsp dried thyme
•2 bay leaves
•1 cup dry red wine (like Merlot or Cabernet Sauvignon)
•4 cups beef broth
•2 tbsp all-purpose flour
•Salt and freshly ground black pepper to taste
•1 cup shredded Gruyère cheese
•Optional: Crusty bread, toasted, for serving

Dietary Info

Nut-Free

Instructions

1
Preheat oven to 350°F (175°C). Season the beef cubes generously with salt and pepper.
2
Heat 2 tbsp olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove beef and set aside.
3
Add 4 tbsp butter to the same pot. Reduce heat to medium-low, add the sliced onions, and cook slowly, stirring occasionally, for 25-30 minutes until deeply caramelized and golden brown. This step is crucial for flavor.
4
Stir in the dried thyme and bay leaves. Sprinkle the flour over the onions and cook for 2 minutes, stirring constantly, to create a roux.
5
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes until the wine has reduced slightly. Gradually stir in the beef broth.
6
Return the seared beef to the pot. Add the cubed tofu. Bring the mixture to a gentle simmer, then cover and transfer to the preheated oven. Bake for 1 hour.
7
After 1 hour, remove the Dutch oven from the oven. Discard the bay leaves. Taste and adjust seasoning with salt and pepper as needed. Top evenly with the shredded Gruyère cheese.
8
Return to the oven, uncovered, and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. Let it rest for a few minutes before serving, optionally with toasted crusty bread.

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