French Onion Baked Beef Brisket

This brisket is cooked at low temperature for several hours in French Onion sauce and comes out so flavorful and tender.

Course dinner, Main Course
Cuisine American
Keyword beef, beef brisket, brown gravy, french onion
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Rest time 15 minutes
Total Time 7 hours 50 minutes
Servings 8
Calories 702 kcal


  • 6 lbs beef brisket
  • 3 lbs yellow onions
  • 1/4 cup butter
  • 2 tbsp white granulated sugar
  • salt
  • 1/2 cup dry white wine
  • 2 cups beef stock
  • 8 oz tomato sauce
  • 2 tbsp white wine vinegar
  • 2 tsp dried thyme
  • 1 tbsp smoked paprika
  • 4 garlic cloves pressed
  • salt

For Gravy:

  • 3 tbsp cornstarch
  • 2 tbsp cold beef stock
  • 1 1/2 quart French Onion sauce from above (including the onions)
US Customary - Metric


French Onion Sauce:

  1. Slice all onions thinly and set it aside.

  2. Preheat a large cooking pan oven medium heat. Melt butter and add onions, salt, and sugar. Mix very well until onions are evenly seasoned. Let onions cook until all softened, mixing from time to time. 

  3. Pour in white wine and let it cook for 2-3 minutes. 

  4. Mix beef stock, tomato sauce, white wine vinegar, pressed garlic, thyme, salt, and paprika in a mixing bowl and pour it into the pan with onions. 

  5. Stir carefully and let it simmer for 5-7 minutes. Take off heat. 


  1. Preheat the oven to 300°.

  2. Use two long sheets of aluminum foil to place them in the bottom of a roasting pan side by side but overlapping. Make sure the roasting pan fits the brisket nicely, not too bit and not too small.

  3. Spread 1/3 of the sauce and onion in the bottom of the pan, on the foil. Place brisket on top of the onions, fat cap up. 

  4. Spread remaining French Onion sauce over the brisket and close the foil around the brisket to create a pocket. If the brisket is large, you may need to cover with another sheet of foil on top and tuck it under.

  5. Place in the oven and cook for about 6 hours. 

  6. Open the foil and cook for another 45-60 minutes uncovered. 

  7. Take the roasting pan out of the oven and take the brisket out of the pan and onto a cutting board. Loosely tent with a sheet of foil and let the brisket rest for about 15 minutes before slicing. 

  8. Use a sharp knife to slice across the grain when ready.


  1. Pour all onions and sauce out of the roasting pan and into a sauce pot. 

  2. Mix cornstarch with some cold beef stock and stir it into the sauce. 

  3. Bring the sauce to simmer over medium heat and cook it until thickened, stirring often. 

  4. Take it off heat and spoon it over sliced brisket and potatoes when serving.

Recipe Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition Facts
French Onion Baked Beef Brisket
Amount Per Serving
Calories 702 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 12g75%
Cholesterol 226mg75%
Sodium 603mg26%
Potassium 1619mg46%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 12g13%
Protein 74g148%
Vitamin A 740IU15%
Vitamin C 15.2mg18%
Calcium 77mg8%
Iron 7.9mg44%
* Percent Daily Values are based on a 2000 calorie diet.