French Onion Beef Tips

Pro tips

• Brown the beef tips before adding to the slow cooker to develop deeper, savory flavor (optional but recommended).
• Slice onions evenly so they cook at the same rate and release their sweetness throughout the braising liquid.
• Add the cheese in the last 10–15 minutes of cooking to melt perfectly without separating; stir gently to incorporate.
• If the sauce is too thin at the end, remove the lid for the final 30 minutes of cooking to reduce and concentrate flavors.

Substitutions

• Au jus mix → beef bouillon cubes (1–2 cubes dissolved in 1/4 cup water)
• French onion soup → beef broth + 1 tbsp balsamic vinegar (mimics depth and slight sweetness)
• Swiss-Gruyere blend → provolone or fontina cheese

Storage & make-ahead

Store in an airtight container up to 3 days. Reheat gently in a saucepan or slow cooker on low; add fresh cheese if desired.

Equipment

slow cooker

Can I use a different cut of beef?

Beef stew meat is ideal for slow cooking, but chuck roast (cut into chunks) or brisket work well. Avoid lean cuts like sirloin, which dry out.

How long should this cook in the slow cooker?

Cook on low for 6–8 hours until beef is fork-tender. High heat takes 3–4 hours but may yield less tender results.

What can I substitute for Swiss-Gruyere cheese?

Provolone, fontina, or sharp cheddar are good alternatives. Any melting cheese works, though milder cheeses will be less flavorful.

Can I make this ahead?

Yes. Cook the beef and onion base fully, cool, refrigerate up to 3 days, then reheat and add cheese before serving.

Is this gluten-free?

No—au jus and onion soup mixes contain gluten. Use certified gluten-free versions of both mixes for a gluten-free version.