French Onion Gumbo
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Here's a dish I've fallen in love with that brings together the best of French and Creole cooking. My French Onion Gumbo is a gloriously rich, aromatic stew that comes together in under an hour, making it perfect for weeknight dinners without sacrificing flavor. The star is caramelized onions paired with a proper roux base, creating that deep, savory foundation gumbo demands. Onions are packed with quercetin, a powerful antioxidant that supports heart health, so you're doing yourself a favor with every spoonful. What I love most is how straightforward it is to prepare, with minimal ingredients and maximum reward. Trust me, one taste and you'll understand why this has become my go to comfort food.
Ella x
Ingredients
- 15 golive oil
- 473 mlonions
- 3 clovesgarlic
- 100 groux
- 500 gbeef
- 400 gtomatoes
- 800 mlstock
- 1 tspspices
- 2 sprigsthyme
- 2 leafbay leaves
- 50 gsour cream
- 100 gshredded cheese
- 237 mlscallions
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onions and garlic and cook until they are softened and caramelized.
Tip: Stir occasionally to prevent burning.
- 2
Make the roux by adding the flour to the pot and stirring continuously for 5 minutes, or until the mixture is dark brown.
Tip: Be careful not to burn the roux.
- 3
Add the beef and cook until it is browned, breaking it up with a spoon as it cooks.
Tip: This will help the meat to brown evenly.
- 4
Add the tomatoes, stock, spices, thyme, and bay leaves to the pot. Stir to combine, then bring the mixture to a boil.
Tip: Reduce the heat to low and simmer for 10 minutes.
- 5
Add the sour cream and shredded cheese to the pot and stir to combine.
Tip: This will give the gumbo a creamy texture.
- 6
Season the gumbo with salt and pepper to taste.
Tip: You can also add more thyme or bay leaves if you prefer a stronger flavor.
- 7
Serve the gumbo hot, garnished with scallions and a dollop of sour cream if desired.
Tip: You can also serve the gumbo with rice or crusty bread for a filling meal.
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