Why You’ll Love This Recipe

I love that this dish packs a ton of flavor with very little prep. The rich, beefy broth and golden onions give it a slow-cooked taste, while the sour cream adds a creamy finish that pulls everything together. It’s one of those meals that satisfies a craving for comfort food without a lot of effort—or dishes to clean up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground Beef Mixture:

1 pound ground beef
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
2 cloves garlic, minced

Broth and Noodles:

1 (10.5-ounce) can condensed French onion soup
1 (10.5-ounce) can beef consommé or beef broth
1 tablespoon Worcestershire sauce
½ teaspoon dried thyme
8 ounces egg noodles

Additional:

½ cup sour cream
Salt and pepper to taste
Chopped parsley for garnish (optional)

Directions

I heat the olive oil in a large skillet over medium heat, then cook the sliced onions until they’re soft and golden—this brings out that sweet, savory flavor.
I add the garlic and ground beef to the skillet and cook until the beef is browned. If there’s too much grease, I drain some off at this point.
I stir in the French onion soup, beef consommé, Worcestershire sauce, and thyme, then bring the mixture to a simmer.
I add the egg noodles right into the skillet, cover, and let them cook for 10–12 minutes, stirring occasionally, until they’re tender and have absorbed all that flavor.
I remove the skillet from the heat, stir in the sour cream for that creamy finish, and season with salt and pepper to taste.
I garnish with chopped parsley before serving, though sometimes I skip that if I’m in a hurry.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Use ground turkey or chicken: I swap out the ground beef for a lighter version when I want something leaner.
Add cheese: A handful of shredded Swiss or Gruyère stirred in at the end gives it that true French onion flavor.
Spice it up: I add a pinch of red pepper flakes or a splash of hot sauce when I want a bit of heat.
Creamier finish: A splash of heavy cream with the sour cream makes it even richer.
Make it mushroom-y: Sautéed mushrooms added with the onions bring extra depth and texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I use the microwave or a skillet over low heat. If it looks too thick, I stir in a little broth or water to loosen it back up. It also freezes fairly well, though the noodles may soften a bit more upon reheating.

FAQs

Can I use a different type of noodle?

Yes, I’ve used rotini, penne, and even fusilli when I didn’t have egg noodles. Just adjust the cook time if needed.

Is there a substitute for French onion soup?

If I don’t have canned French onion soup, I use extra beef broth and sauté an extra onion for flavor. A splash of soy sauce or balsamic vinegar also helps mimic the depth.

Can I make this ahead of time?

Absolutely. I often make it earlier in the day, then reheat it gently before dinner. I wait to stir in the sour cream until just before serving for the best texture.

What can I serve with this dish?

I like serving it with crusty bread to soak up the sauce, or a simple green salad for a bit of freshness.

How can I make it vegetarian?

I swap the ground beef for plant-based meat and use vegetable broth in place of the consommé. The flavor changes slightly, but it’s still hearty and satisfying.

Conclusion

French Onion Beef and Noodles is the perfect combination of cozy flavors and quick prep. The savory broth, tender pasta, and creamy finish make it feel indulgent, but it’s easy enough to whip up on a weeknight. Whether I’m cooking for family or just want something warm and comforting, this dish always hits the spot.