Double French Onion Beef Tips & Gravy

Fall-apart tender beef in a luscious, oniony gravy that hugs your mashed potatoes like they’ve known each other for years.

The first time I made this, I was trying to use up a lonely can of French onion soup in the pantry and some sirloin tips I bought on sale — and oh Lord, I wasn’t ready. The smell alone had the dog following me around like I was made of beef. My husband came home and didn’t even take his shoes off before asking, “What is that??”

It was so good, we didn’t even talk through dinner — just a lot of happy noises and soft “mmm’s.” That’s how you know.

Why You’ll Love It

• Double onion power: French onion soup + dry soup mix = deep, rich, can’t-stop-scooping flavor.

• Beef so tender it practically falls apart if you look at it too hard.

• Slow simmer magic in a Dutch oven or big ol’ pot — no slow cooker needed.

• Gravy that tastes like it took hours — because it did.

• Perfect over mashed potatoes, egg noodles, or even white rice if that’s what you’ve got.

Ingredients Breakdown

Here’s what you’ll need — and why it works.

• 2 tablespoons olive oil – One for browning beef, one for the onions. Don’t skimp.

• 1 small yellow onion, sliced – This builds that real caramelized onion flavor.

• 2 lbs sirloin beef tips – Chuck or stew meat also works, but sirloin gets you tender with less time.

• 1½ cups beef broth or water – Low-sodium if using the canned soup; we’ve already got enough salt swimming around.

• 1 (10 oz) can condensed French onion soup – Adds that slow-cooked, roasted onion vibe.

• 1 packet Lipton onion soup mix – The dry kind. Don’t overthink it — this is flavor in a pouch.

• 1 tablespoon Worcestershire sauce – Umami magic.

• 1 bay leaf – Optional but adds depth.

• 3 tablespoons cornstarch + ⅓ cup water – For thickening at the end.

• Kosher salt & fresh cracked pepper – To taste.

Let’s Cook — Step by Step

This part’s easy. You just need a little time and patience. Don’t rush it — the simmer is where the magic happens.

1. Trim & Season the Beef

Give your beef tips a quick once-over — trim off any big fat chunks if needed. Then season them lightly with salt (because the soup mix brings a lot) and more generously with black pepper. Don’t skip the pepper — it adds a subtle heat that balances all that onion flavor.

2. Sear the Beef

Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sear the beef in batches — don’t crowd the pot or it’ll steam instead of brown. We want that deep, crusty sear on the outside. Transfer the browned beef to a bowl and set aside.

3. Soften the Onions

Add the remaining 1 tablespoon olive oil, then toss in your sliced onions. Cook ‘em down for about 5–7 minutes, stirring occasionally, until they’re soft and golden. This is where the flavor starts layering in — don’t rush it.

4. Build the Gravy Base

Pour in your beef broth or water, the French onion soup, dry soup mix, Worcestershire sauce, and the bay leaf. Stir to combine.

Now nestle your browned beef back into the pot. Cover, bring it to a light boil, then reduce the heat to low and let it simmer gently for 1½ to 2 hours, until the beef is so tender it shreds with a fork. Low and slow is the name of the game here.

5. Thicken That Gravy

Once the beef is melt-in-your-mouth tender, stir 3 tablespoons cornstarch into ⅓ cup cold water until it’s lump-free. Slowly pour it into the pot while stirring.

Let the gravy simmer another 5 minutes or so until thickened. It should coat the back of a spoon like velvet. Season with a little extra salt and pepper, if needed.

6. Serve It Like You Mean It

Ladle that glorious beef and onion gravy over a heap of buttery mashed potatoes. Or try egg noodles, rice, or even grits if you’re feeling bold.

Spoon some extra gravy on top, throw on a little chopped parsley if you’re feelin’ fancy, and serve it with something green on the side… or don’t. Nobody’s judging.

Leftovers? Lucky You.

• Fridge: Keeps beautifully for 3–4 days.

• Freezer: Freeze in individual portions for up to 3 months.

• Reheat: Low and slow on the stove, or gently in the microwave. Add a splash of water or broth to loosen it up.

Honestly? It might taste even better the next day.

Final Thoughts From My Kitchen

This is the kind of recipe that feels like you cooked all day — but you didn’t have to. It fills the house with the kind of smell that makes people linger in the kitchen and sneak a taste straight from the pot. It’s old-school flavor with modern ease, and it never, ever disappoints.

If you try it, drop me a line. Did you make it for Sunday supper? Meal prep for the week? Eat it right out of the Dutch oven with a spoon while standing barefoot in your kitchen? (I’ve done all three.)

Warm wishes and onion-scented hugs,

Double French Onion Beef Tips and Gravy

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Prep Time 10 minutes mins

Course Main Course

Cuisine American

Ingredients

  

• 2 tablespoons olive oil
• 1 small yellow onion, sliced
• 2 lbs sirloin beef tips
• 1 1/2 cups low-sodium beef broth or water
• 1 10 oz can condensed French onion soup
• 1 packet Lipton onion soup mix
• 1 tablespoon Worcestershire sauce
• 1 whole bay leaf
• 3 tablespoons cornstarch
• 1/3 cup cold water (for slurry)
• to taste Kosher salt and freshly ground black pepper

Instructions

 

• Trim any excess fat from the beef tips. Season lightly with salt and generously with black pepper.
• In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon olive oil over medium-high heat. Brown beef tips in batches to avoid crowding the pan. Once browned, transfer to a plate.
• Lower heat to medium and add the remaining tablespoon of oil. Add the sliced onions and cook until soft and translucent, about 5–7 minutes.
• Stir in beef broth or water, condensed French onion soup, onion soup mix packet, Worcestershire sauce, bay leaf, and the seared beef tips. Bring the mixture to a boil.
• Once boiling, reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beef is fork-tender.
• In a small bowl, whisk together the cornstarch and cold water to make a slurry. Stir into the pot to thicken the gravy.
• Simmer for an additional 2–3 minutes until the sauce thickens. Adjust salt and pepper to taste.
• Serve hot over mashed potatoes, noodles, or rice. Enjoy!

Notes

For extra richness, add a splash of red wine while deglazing the pan. Leftovers are even better the next day.

Keyword comfort food, family dinner

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