Description

This French Onion Brisket recipe transforms traditional brisket by borrowing flavors from French onion soup. Slowly caramelized onions, red wine, and herbs create a deeply savory braising liquid that results in fork-tender, flavorful meat perfect for family dinners or special occasions.

Ingredients

Scale

3 tbsp extra virgin olive oil (divided)
3 lb boneless pot roast (chuck)
1 tsp fine sea salt
1 tsp freshly ground black pepper
3 lbs yellow onions (about 8 medium-large)
2 cloves garlic, finely chopped
1 tbsp pure maple syrup
1 tbsp all-purpose flour
1 cup red wine
2½ cups beef stock
1 sprig fresh rosemary
1 bay leaf

Instructions

Preheat Dutch oven over medium heat with 1 tbsp olive oil. Season pot roast with half the salt and pepper.
Sear each side until golden brown (10–12 minutes total). Remove and set aside.
Slice onions using food processor or knife. Add remaining oil and onions to pot. Season with salt and pepper, cook 5 minutes.
Lower heat and caramelize onions for 20 minutes, stirring often.
Preheat oven to 300°F. Add garlic and maple syrup, cook 7–8 minutes.
Stir in flour. Deglaze with red wine, then add beef stock. Stir to combine.
Return brisket to pot, add rosemary and bay leaf. Bring to simmer.
Cover and braise in oven 3 hours. Turn brisket, cut into large pieces, and cook another 30–45 minutes until tender.
Cool, then rest before slicing. For best flavor, refrigerate overnight and reheat before serving.

Notes

Take your time caramelizing onions—this step is the foundation of the recipe. Slice brisket against the grain for tender results.

Prep Time: 20 minutes
Cook Time: 4 hours 25 minutes
Category: Comfort Food
Method: Braising
Cuisine: French-Inspired

Nutrition

Serving Size: 1 portion
Calories: 425
Sugar: 6g
Sodium: 211mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 50g
Cholesterol: 141mg

Keywords: french onion brisket, braised beef, comfort food, caramelized onions, dutch oven recipes