Name: French Onion Beef and Noodles Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: Ground Beef Mixture; 1 lb ground beef; 1 tbsp olive oil; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; Broth & Noodles; 1 (10.5 oz) can condensed French onion soup; 1 (10.5 oz) can beef consommé or beef broth; 1 tbsp Worcestershire sauce; ½ tsp dried thyme; 8 oz egg noodles; Additional; ½ cup sour cream; Salt and pepper, to taste; Chopped parsley, for garnish (optional)

Why You’ll Love This Recipe

I enjoy this dish because it’s simple, hearty, and packed with flavor using everyday ingredients. Everything cooks in one skillet, which makes cleanup easy, and the creamy finish pulls the whole dish together. I also like how flexible it is when I want to adjust the protein or richness.

Ingredients

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

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

For the broth and noodles:
1 can condensed French onion soup (10.5 ounces)
1 can beef consommé or beef broth (10.5 ounces)
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
8 ounces egg noodles

Additional:
1/2 cup sour cream
Salt and pepper to taste
Chopped parsley for garnish (optional)

Directions

I start by heating olive oil in a large skillet over medium heat. I add the sliced onion and cook it until soft and lightly golden. I stir in the garlic and ground beef, cooking until the beef is browned and fully cooked. If there’s excess grease, I drain it off.

Next, I stir in the French onion soup, beef consommé, Worcestershire sauce, and dried thyme. I bring everything to a gentle simmer so the flavors blend together.

I add the egg noodles, stir well, cover the skillet, and cook for about 10 to 12 minutes. I stir occasionally to keep the noodles from sticking and cook until they’re tender.

Once the noodles are cooked, I remove the skillet from the heat and stir in the sour cream until everything is creamy and smooth. I season with salt and pepper to taste, then garnish with chopped parsley if I have it on hand.

Servings and Timing

I get about 4 servings from this recipe.
Prep time is approximately 10 minutes.
Cook time is about 25 minutes.
Total time comes to roughly 35 minutes.

Variations

I sometimes add a splash of heavy cream along with the sour cream when I want extra richness. When I’m looking for a lighter version, I use ground turkey or chicken instead of beef. I’ve also stirred in sautéed mushrooms for a deeper onion-style flavor.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of broth if the noodles have absorbed too much liquid.

FAQs

Can I make this recipe ahead of time?

I usually make it fresh, but I’ve reheated leftovers successfully the next day.

What if my noodles absorb too much liquid?

I add a little extra beef broth while reheating to loosen the sauce.

Can I use a different type of pasta?

I’ve used rotini and penne, but egg noodles give me the best texture.

Is this dish very salty?

I taste before adding salt since the soups already contain seasoning.

What should I serve with this?

I like serving it with crusty bread or a simple green salad.