Introduction
This French onion savoury mince is warm, simple and deeply satisfying. Caramelized onions give the dish a sweet, almost jammy backbone, while seasoned mince brings the savory, meaty heart. The result is a comforting, versatile dish that works as a main over mashed potatoes, tucked into crusty bread, folded into a pie, or served alongside green beans for a midweek dinner that feels like a treat.
The recipe below shows a straightforward skillet method and includes variations (slow-cooker, vegan and low-carb), make-ahead tips, nutrition estimates and a robust FAQ at the end. It’s easy to follow, forgiving of small tweaks, and ideal for feeding a family or meal-prepping for the week.
Why you’ll love this recipe
Quick comfort on the table
This dish cooks in under an hour and delivers deep, layered flavour with minimal fuss.
Flexible and forgiving
Swap the mince, add mushrooms or carrots, use red wine or leave it out — it adapts to what you have.
Great for leftovers
It keeps and reheats well, and it’s brilliant for batch-cooking lunches or a fast dinner after a busy day.
Ingredients
For 4 servings
- 500 g mince (beef is classic; see variations for alternatives)
- 3–4 large onions (about 400–500 g), thinly sliced
- 3 cloves garlic, finely chopped
- 2 tbsp olive oil
- 1 tbsp butter (optional, helps caramelize onions)
- 2 tbsp tomato paste
- 100 ml red wine (optional; use extra broth if skipping)
- 300 ml beef broth (or vegetable broth for vegan version)
- 1 tbsp Worcestershire sauce (or soy sauce for vegan)
- 1 tsp dried thyme (or 1 tbsp fresh)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: 150 g mushrooms, sliced; 1 carrot, diced; pinch of sugar to help onion caramelization
- To finish: 1 tsp balsamic vinegar or 1 tsp mustard (optional), chopped parsley
Equipment
- Large heavy skillet or frying pan (30 cm / 12 in recommended)
- Wooden spoon or spatula
- Measuring cup and spoons
Directions
1. Prepare the onions
Heat 1 tbsp olive oil and the butter (if using) in a large skillet over medium–low heat. Add the thinly sliced onions and a pinch of salt. Cook slowly, stirring every few minutes, until the onions are deeply golden and sweet — about 25–30 minutes. If you want to speed this slightly, add a tiny pinch of sugar after 10 minutes. Patience here pays off: real caramelization is the flavor base.
2. Add garlic and aromatics
When the onions are nearly done, push them to one side, add the remaining 1 tbsp oil, and sauté the garlic for 30–60 seconds until fragrant. Mix together with the onions.
3. Brown the mince
Increase heat to medium–high and add the mince. Break it up with your spoon and brown until there’s no pink left — about 6–8 minutes. If the mince releases a lot of fat, you can drain a little off, leaving enough to carry flavor.
4. Build the sauce
Stir in the tomato paste and cook 1–2 minutes so the paste loses its raw edge. If using, pour in the red wine to deglaze the pan, scraping the browned bits from the bottom; reduce a couple of minutes. Add the broth, Worcestershire sauce, thyme and bay leaf. Toss in mushrooms and carrots if using.
5. Simmer and reduce
Bring to a gentle simmer, then lower heat and cook uncovered for 15–20 minutes, stirring occasionally, until the mixture thickens and flavours marry. If it looks too thin, simmer a bit longer. If too thick, add a splash more broth.
6. Finish and season
Remove the bay leaf. Taste and adjust seasoning with salt, pepper, a teaspoon of balsamic vinegar or mustard for brightness, and chopped parsley. A small knob of butter stirred in at the end will give a glossy finish.
7. Serve
Spoon the mince over mashed potatoes, creamy polenta, cooked rice, or serve with crusty bread. It’s also excellent as a filling for a savoury tart or topped with grated cheese and melted under a grill.
Serving suggestions
Classic combos
- Mashed potatoes or creamy polenta (for a true comfort plate)
- Crusty bread or rice (for sopping up the sauce)
- Steamed green beans, roasted Brussels sprouts or a simple salad (for balance)
For a pie
Line a pie dish with shortcrust pastry, fill with the cooled mince, top with pastry, and bake at 200°C / 400°F for 25–30 minutes until golden.
Variations
Vegan / plant-based
Use 400–450 g plant-based mince, replace beef broth with vegetable broth, use soy sauce instead of Worcestershire, and finish with a splash of tamari or balsamic. Add mushrooms for extra umami.
Slow cooker
Caramelize onions in a pan first (same technique), then transfer to a slow cooker with browned mince, tomato paste, broth and seasonings. Cook on low for 4–6 hours.
Low-carb / keto
Serve over cauliflower mash or zucchini noodles. Use a fattier mince if you like (and reduce added oil).
Make it richer
Stir in grated Gruyère or cheddar at the end, or top with a poached egg for a decadent finish.
Make-ahead, storage & reheating
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Cool completely, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove with a splash of broth, or microwave until piping hot. If reheating from frozen, bake in a covered dish at 180°C / 350°F until heated through.
Nutrition facts (approximate, per serving)
These are estimates for the recipe as-written (serves 4). Actual values vary with mince type, added ingredients and portion size.
- Calories: ≈ 480 kcal
- Protein: ≈ 32.5 g
- Fat: ≈ 35 g
- Carbohydrates: ≈ 11–12 g
(Estimates are approximate — swap in leaner mince, reduce oil, or adjust sides to change totals.)
Tips for success
- Slow-caramelize the onions. This is the most important step for depth of flavour. Don’t rush it with high heat.
- Deglaze the pan. A splash of wine or a little broth lets you lift the browned bits — that’s flavour gold.
- Taste and adjust. Add a small splash of acid (balsamic or lemon) at the end to lift the whole dish.
- Use the right pan. A heavy-bottomed skillet distributes heat more evenly and helps with browning.
- Add texture. Crumbled cooked bacon, toasted nuts, or crispy shallots make a great contrast to the soft mince.
- Keep some broth handy. If the mince thickens too quickly, add small amounts of hot broth rather than cold water.
FAQs
Can I use lean mince instead of regular beef?
Yes. Lean mince reduces fat and calories, but you may want to add a little oil or butter for flavour and mouthfeel.
How long do the onions need to cook to caramelize properly?
Plan on 25–30 minutes over medium–low heat. Stir every few minutes. A pinch of sugar can speed things slightly but isn’t essential.
Can I skip the wine?
Absolutely. Replace the wine with an equal quantity of broth or a splash of balsamic vinegar for acidity.
Is this recipe freezer-friendly?
Yes — cool completely and freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat gently.
Can I make this in large batches for meal prep?
Definitely. Double the recipe and freeze in individual portions for quick lunches or dinners.
What can I serve instead of mashed potatoes?
Creamy polenta, rice, crusty bread or even buttered egg noodles work well.
Final thoughts
French onion savoury mince is one of those weekday heroes: humble ingredients transformed into something rich, layered and comforting. With a little time on the onions and a few smart finishing touches, you’ll have a dish that feels special without demanding hours in the kitchen. Try the variations, make it your own, and don’t be afraid to use it as a base for pies, tarts or hearty lunches throughout the week.