Slow-Cooker Gruyère French Onion Tenderloin Tips Tips, FAQ & printable recipe

Tips for success

For the best flavor, take the time to slice the onions thinly and evenly. This helps them cook down uniformly into silky ribbons. If you have time, you can caramelize the onions in a skillet before adding them to the slow cooker—this deepens their sweetness even more, but it's not necessary.

The sauce will thicken slightly as it sits. If you prefer a thinner sauce, add a splash of beef broth when serving. For a richer sauce, stir in a tablespoon of butter just before serving.

The toasted brioche is essential—it soaks up the sauce without becoming soggy immediately. If you don't have brioche, use a crusty French baguette.

Variations

• Mushroom and Thyme: Add 8 oz sliced cremini mushrooms along with the onions. Sprinkle in 1 teaspoon dried thyme. The mushrooms add an earthy depth that pairs beautifully with the beef and Gruyère.
• Spicy Kick: Add 1/2 teaspoon red pepper flakes or a minced jalapeño with the onions. The heat cuts through the richness and adds a subtle warmth that doesn't overpower the dish.
• Bacon-Topped: Cook 4 slices of bacon until crisp, crumble, and sprinkle over the finished dish just before serving. The smoky, salty crunch is a wonderful contrast to the creamy sauce.
• Herb Infusion: Add a sprig of fresh rosemary and two sprigs of thyme to the slow cooker with the onions. Remove the herb stems before serving. The aromatic herbs infuse the sauce with a subtle woodsy flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbly. Add a little beef broth if the sauce is too thick.

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The beef and sauce will keep well, and the flavors will continue to meld.

When reheating, do so gently on the stovetop or in the microwave, adding a splash of beef broth if the sauce has thickened too much. The toasted brioche should be stored separately and re-toasted before serving.

This dish is perfect for making ahead. Assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook on low as directed.

You may need to add 15 to 20 minutes to the cooking time because the ingredients start cold. The cooked dish can also be refrigerated for up to 4 days and reheated gently.

Serving ideas

Serve this dish over toasted garlic brioche slices, as shown in the video. The bread soaks up the rich sauce and adds a buttery, garlicky crunch. For a complete meal, add a simple green salad with a light vinaigrette to balance the richness. You can also serve it over egg noodles, mashed potatoes, or creamy polenta if you prefer.

This recipe is substantial enough to be a main course on its own. The beef tenderloin tips are satisfying, and the sauce is so good you'll want to sop up every last drop.

For a special occasion, you could garnish with fresh thyme or chives, but it's delicious as-is. Pair it with a glass of red wine, like a Pinot Noir or Merlot, to complement the savory flavors.

Frequently asked questions

Recipe card

Slow-Cooker Gruyère French Onion Tenderloin Tips

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef tenderloin tips (or medallions, cut into 1-inch pieces)
• 2 large Vidalia onions, thinly sliced
• 1 can (10.5 oz) beef consommé
• 8 oz cream cheese, softened
• 1 cup shredded Gruyère cheese
• Toasted garlic brioche slices, for serving
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Place the beef tenderloin tips in the bottom of a 6- to 7-quart slow cooker. Season lightly with salt and pepper. Scatter the sliced Vidalia onions over the beef, then pour the beef consommé over everything. Use a spoon to gently nudge the onions into the liquid so they are mostly submerged.
2. Drop the softened cream cheese in dollops over the onion and beef mixture. Sprinkle the shredded Gruyère evenly on top. Do not stir—the cheese will melt and blend as the slow cooker heats, creating a creamy sauce.
3. Cover the slow cooker and cook on low for 6 to 7 hours, or until the beef is tender and easily shreds with a fork. The cheese will melt into a rich, creamy sauce and the onions will caramelize into silky ribbons. Let it rest for 3 minutes before slicing.
4. After 6 hours, check the internal temperature of the beef with an instant-read thermometer. It should read at least 145°F (63°C). For even more tenderness, cook until it reaches 160°F (71°C) and shreds easily. Let the beef rest for 3 minutes before serving.
5. While the beef finishes cooking, toast the garlic brioche slices until golden and crisp. You can use a toaster, or place them under a broiler for a minute or two. Watch closely so they don't burn.
6. Spoon the beef, onions, and creamy sauce over the toasted brioche slices. Serve hot, with extra sauce spooned over the top. The beef should be fork-tender and the sauce silky and rich.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

580

Protein

38 g

Carbohydrates

22 g

Fat

38 g

Sodium

980 mg

Automatic estimate from the ingredient list, not laboratory-verified.