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Beef Tips and Caramelized Onion Casserole

Source of Recipe


Cooking with Paula Deen (September / October 2008)



List of Ingredients



• 2 Tbsp olive oil
  
• 4 pounds sirloin tip roast, trimmed and cut into 1-inch cubes
  
• ½ tsp salt
  
• ½ tsp ground black pepper
  
• 2 Tbsp butter
  
• 4 large sweet onions, thinly sliced
  
• 4 cloves garlic, minced
  
• 1/3 cup all-purpose flour
  
• 2 (10.5-ounce) cans beef consommé
  
• 1 (14-ounce) can beef broth
  
• 2 Tbsp Worcestershire sauce
  
• 2 bay leaves
  
• 2 sprigs fresh thyme
  
• ½ cup whipping cream
  
• ½ (14-ounce) package French bread, cut into ¼-inch-thick slices, toasted
  
• 1½ cups shredded mozzarella cheese
  
• Garnish: fresh thyme
  






Instructions



1. In a large Dutch oven, heat oil over medium-high heat.
   Sprinkle roast with salt and pepper. Brown roast, in batches, for 3 to 4 minutes per side; remove from pan and set aside.
   
   
2. In the same Dutch oven, melt butter over medium heat. Add onions and cook, stirring frequently, for 15 to 20 minutes, or until onions are tender. Increase heat to medium-high, and cook for 3 to 4 minutes, stirring frequently, or until onions are caramel colored. Stir in garlic and flour and cook, stirring constantly, for 2 minutes. Add roast, consommé, broth, Worcestershire sauce, bay leaves and thyme. Simmer, stirring occasionally, uncovered, for 1 hour. Stir in cream and simmer, uncovered, for 30 minutes. Discard bay leaves.
   
   
3. Preheat broiler. Lightly grease a 13- x 9-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 to 4 minutes, or until cheese is melted. Garnish with fresh thyme, if desired. Serve immediately.
   
   Makes 8 to 10 servings.