Ingredients:

  • 2 tablespoons unsalted butter (30 ml)
  • 2 tablespoons olive oil (30 ml)
  • 3 large yellow onions, thinly sliced (about 750g)
  • 1 teaspoon granulated sugar (5 g)
  • 1/2 teaspoon dried thyme (1.25g)
  • 1/4 teaspoon black pepper (0.5g)
  • 6 cups beef broth (1.4 L)
  • 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot) (120 ml) (optional)
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 1.5 lbs beef sirloin, cut into thin strips (680g)
  • 1 tablespoon all-purpose flour (8 g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 teaspoon black pepper (0.5g)
  • 1 tablespoon olive oil (15 ml)
  • 8 ounces egg noodles (225g)
  • 1/2 cup sour cream (120ml)
  • 1/4 cup chopped fresh parsley, for garnish (optional)

Instructions:

  1. Melt butter and olive oil in a Dutch oven. Add onions, sugar, thyme, and pepper. Cook over medium-low heat, stirring occasionally, until deeply caramelized (about 30-40 minutes).
  2. Add beef broth, red wine (if using), bay leaf, and Worcestershire sauce to the caramelized onions. Bring to a simmer, then reduce heat and let simmer for 15 minutes.
  3. Toss beef strips with flour, salt, and pepper in a bowl.
  4. Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned on all sides (about 2-3 minutes per batch). Remove beef from skillet and set aside.
  5. Cook egg noodles according to package directions. Drain in a colander.
  6. Add seared beef and cooked noodles to the Dutch oven with the French onion broth. Stir to combine. Gently stir in sour cream until just combined; do not boil after adding sour cream.
  7. Remove bay leaf. Garnish with fresh parsley (if using) and serve immediately.