There’s nothing more comforting than the smell of caramelized onions simmering in rich beef broth on a cool fall day.

These French Onion Beef Pot Pies with Puff Pastry combine tender shredded beef, sweet onions, and a silky collagen-enriched gravy, all tucked under a golden, flaky pastry lid.

This dish feels fancy enough for a holiday table but is surprisingly simple to make, and using Vitauthority Beef Bone Broth Collagen brings restaurant-level flavor and a nutrient boost that no one will notice except you.

Why You’ll Love This Recipe

A crowd-pleasing main dish for family dinners or holiday gatherings.
Slow-caramelized onions, beef, red wine, and thyme give it that French onion depth.
Puff pastry means no fussing with homemade crust.
The beef bone broth collagen thickens the sauce naturally and adds protein and gut-friendly benefits.

Ingredients You’ll Need

For the Filling

2 lbs beef chuck roast (cut into 1-inch cubes)
3 large yellow onions (thinly sliced)
3 cloves garlic (minced)
2 tbsp butter
2 tbsp olive oil
1 cup dry red wine (optional but highly recommended)
3 cups beef broth
1 scoop Vitauthority Beef Bone Broth Collagen
2 tsp Worcestershire sauce
1 tbsp Better Than Bouillon Roasted Garlic Base
1 bay leaf
1 sprig thyme (or ½ tsp dried thyme)
1 tbsp all-purpose flour (to thicken)
Salt & black pepper, to taste

For Assembly

1 sheet puff pastry (thawed)
1 egg (for egg wash)
1 cup shredded Gruyère or Swiss cheese (classic French onion flavor)

Tools

Dutch oven or heavy pot (or slow cooker for hands-off cooking)
Wooden spoon
Pastry brush
Ramekins (round or square) or one large baking dish
Sharp knife & cutting board

Step-by-Step Instructions

1. Sear the Beef

Pat beef dry and season with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef in batches until golden; set aside.

2. Caramelize the Onions

Lower heat to medium-low. Add butter and sliced onions; cook slowly, stirring often, for 25–30 minutes until deeply golden and sweet. Stir in garlic for the last minute.

3. Build the Sauce

Sprinkle flour over onions; cook for 1 minute. Deglaze the pot with red wine, scraping up browned bits. Stir in broth, collagen, Worcestershire, thyme, Better Than Bouillon Roasted Garlic Base, bay leaf, and browned beef. Simmer covered 40–50 minutes until beef is tender.
Tip: Shred the beef into hearty pieces before assembling.

4. Assemble the Pot Pies

Preheat oven to 400°F (200°C). Ladle filling into ramekins, sprinkle with Gruyère, and top with puff pastry cut slightly larger than the ramekin. Press edges lightly to seal and brush with egg wash.

5. Bake

Bake for 20–25 minutes until pastry is puffed and golden brown. Let cool slightly before serving.

Slow Cooker Option

For effortless cooking, sear beef and caramelize onions on the stovetop, then transfer everything to the slow cooker with broth, collagen, and seasonings.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours until beef is fork-tender. Assemble with puff pastry and bake as above.

Tips for Success

Shred the beef for easier serving and a better bite-to-filling ratio.
Egg wash ensures a glossy, golden puff-pastry top.
The filling can be made up to 2 days in advance and stored in the fridge.

FAQs

Can I make one big pot pie instead of individual ramekins?
Yes! Use a 9×9-inch baking dish or oven-safe skillet and top with a full sheet of puff pastry.

What cheese works best?
Gruyère or Swiss are classic for French onion flavor, but mozzarella or provolone melt beautifully too.

Can I freeze these?
Freeze the cooked filling separately; thaw and assemble with fresh pastry before baking.

Is the collagen necessary?
You can skip it, but the Vitauthority Beef Bone Broth Collagen deepens the flavor and creates a silky, restaurant-quality sauce with added protein.

Perfect for Holidays

This French Onion Beef Pot Pie is a show-stopping centerpiece for cozy fall dinners, Friendsgiving, or even Christmas Eve. Pair it with a crisp salad and roasted vegetables for a complete meal that feels elevated yet comforting.