Beefy French Onion Soup

In a large pot or Dutch oven, melt 2 tablespoons of butter with olive oil over medium-high heat.

Season the chuck roast cubes with salt and pepper, then sear on all sides until well-browned. Remove the beef from the pot and set aside.

Add the sliced onions to the same pot. Cook, stirring occasionally, until they are deeply caramelized, which can take up to 45 minutes.

Stir in the roasted garlic base until combined with the onions.

Return the seared beef and any accumulated juices to the pot. Add the Worcestershire sauce.

Pour in about 4 cups of the beef bone broth and add the bundle of fresh thyme.

Bring the soup to a simmer, then cover, reduce heat to low, and cook for about 3 hours, or until the chuck roast is fall-apart tender.

Remove the beef from the pot and shred it finely with two forks. Discard the thyme bundle.

Return the shredded beef to the soup. Stir in the remaining 1 tablespoon of butter and season with more salt and pepper to taste.

If the soup is too thick, thin it out with the remaining 1 cup of beef broth until it reaches your desired consistency.

Ladle the soup into oven-safe bowls.

Top each bowl with croutons and a generous amount of shredded Gruyère cheese.

Place the bowls under the broiler until the cheese is melted, bubbly, and slightly browned.

Garnish with fresh parsley if desired and serve immediately.