Caramelized Onion Beef and Noodles
Ground beef, deeply browned onions, and egg noodles simmered in a savory onion gravy.
Equipment
- Large deep skillet
- Large pot
- Wooden spoon
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 tbsp olive oil
- 1 large yellow onion thinly sliced
- 2 cup low sodium beef broth
- 1 can condensed onion soup 10.5 oz
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp dried thyme
- ¼ tsp black pepper
- 8 oz egg noodles dry
- 2 tbsp chopped fresh parsley for garnish
- ¼ cup grated Parmesan cheese for serving
Instructions
Cooking
- Brown the beef. Cook the ground beef over medium high heat until it reaches 160 degrees F, then drain and set aside.
- Caramelize the onions. Cook the sliced onion in olive oil over medium heat for 10 to 12 minutes until deep golden.
- Build the sauce. Add the broth, condensed soup, Worcestershire, garlic powder, thyme, and pepper, then return the beef to the pan.
- Simmer. Cover and simmer on low for 15 to 20 minutes while the noodles boil separately.
- Add the noodles. Stir in the drained noodles and simmer uncovered for 5 minutes until coated and tender.
- Serve. Top with parsley and Parmesan and serve hot.
Notes
Substitutions: Beef stew meat needs a much longer simmer, so use ground beef for this timing. Rotini works in place of egg noodles.
Tips: Slice the onions evenly and skip extra salt because the soup and broth are salty.
Storage: Refrigerate up to 3 days or freeze up to 2 months. Reheat to 165 degrees F.