This French onion brisket has been my family’s go-to comfort meal for years now. I discovered this french onion brisket recipe when I was trying to recreate my grandmother’s brisket but wanted something with a little more flavor depth. The combination of tangy ginger ale and that classic onion soup mix creates the most incredible sauce that my kids actually ask me to drizzle over their mashed potatoes too!
Table of contents
Easy French Onion Brisket Recipe for Family Dinners
Tender, flavorful brisket made with French onion soup mix and ginger ale that creates the most amazing sauce for family dinners.
Ingredients
- 1 (3 pound) beef brisket
- 1 cup ketchup
- 1 (1 ounce) package dry French onion soup mix
- 1 (12 fluid ounce) can ginger ale
- 3 carrots, cut into 1 inch pieces (optional)
- 1 small onion, sliced (optional)
Instructions
- Preheat oven to 375°F.
- Place brisket fat-side up in roasting pan.
- Mix ketchup, soup mix, and ginger ale in medium bowl.
- Pour sauce mixture over brisket.
- Add carrots and onion around edges if using.
- Cover tightly with foil or lid.
- Bake covered for 2 hours.
- Remove cover and bake 1 hour more until tender.
- Rest 10 minutes before slicing against the grain.
Notes
- Look for brisket with good marbling for best results
- Don't skip the resting time - it helps keep juices in
- Save the pan sauce - it's perfect over mashed potatoes
- Can be made ahead and reheated gently
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 480Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 523mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 8g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This recipe keeps things simple with ingredients you probably already have in your pantry. This simple take on a french onion brisket recipe is easy to follow:
- 3-pound beef brisket (look for good marbling)
- 1 cup ketchup (I use Heinz)
- 1 packet French onion soup mix
- 12 oz can ginger ale (any brand works)
- 3 carrots, cut into chunks (optional but adds sweetness)
- 1 small onion, sliced (optional for extra flavor)
- Large roasting pan with lid or heavy-duty foil
Detailed Cooking Instructions
Time needed: 3 hours and 15 minutes
Tender French onion brisket baked with soup mix and ginger ale for the perfect family dinner.
- Prep the oven and brisket
Preheat oven to 375°F. Place brisket fat-side up in roasting pan – this helps keep the meat moist.
- Make the sauce
Mix ketchup, French onion soup mix, and ginger ale in a bowl until well combined. Don’t worry if it looks thin – it thickens as it cooks.
- Add sauce and vegetables
Pour sauce over brisket and add carrots and onion around the edges. Cover tightly with foil or lid.
- Slow cook covered
Bake covered for 2 hours. The steam helps break down the tough fibers.
- Finish uncovered
Remove cover and bake 1 hour more until fork-tender and sauce has thickened.
- Rest and slice
Let brisket rest 10 minutes, then slice against the grain for maximum tenderness.
For more detailed information about safe internal temperatures for beef, the government recommends cooking whole cuts of beef to 145°F for safety, though I’ve found brisket needs to reach 195-205°F to get that perfect fork-tender texture we’re after. Trust me, it’s worth the wait – that’s when it becomes so tender you can shred it with a fork!
Tips & Tricks
- Choose a brisket with good fat marbling – it stays more tender and flavorful during the long cooking time in this classic French onion recipe for brisket.
- Don’t skip the resting time! I learned this the hard way when I sliced too early and lost all those delicious juices. Those 10 minutes of waiting are crucial – it lets the juices redistribute back through the meat so every bite stays moist and flavorful.
- Save that pan sauce – my kids love it drizzled over mashed potatoes or even rice.
- For make-ahead meals, cool completely and slice the next day. It actually slices cleaner when cold.
- If your brisket looks dry after uncovering, tent it loosely with foil for the final hour.
- This pairs beautifully with my cheesy ranch potatoes with smoked sausage – the flavors complement each other perfectly for a complete comfort meal.
You Might Also Like
If you love this cozy comfort food, you’ll also want to try my creamy white chicken chili – it’s another family favorite that fills the house with amazing aromas. And for an easy weeknight protein, these crispy air fryer chicken drumsticks are always a hit with my kids.
Frequently Asked Questions
Cook it low and slow with moisture. The covered cooking for 2 hours creates steam that breaks down tough fibers, while the fat-side-up position bastes the meat naturally.
Yes! Cook on low for 6-8 hours with the same sauce mixture. You won’t get the same caramelized surface, but it’ll be incredibly tender.
It should feel tender when pierced with a fork and the internal temperature should reach 195-205°F. The meat should shred easily with a fork.
Always slice against the grain! Look for the lines running through the meat and cut perpendicular to them. This makes even tough cuts much more tender to eat.
Variations & Add-Ins
- Spicy version: Add 1-2 diced jalapeños with the vegetables for a kick that even my 12-year-old enjoys.
- Sweet and smoky: Replace ginger ale with root beer and add a tablespoon of brown sugar to the sauce.
- Herb-crusted: Sprinkle dried thyme and rosemary over the brisket before adding the sauce.
- Mushroom lovers: Add a package of sliced mushrooms around the brisket with the other vegetables.
- Wine variation: Replace half the ginger ale with red wine for a deeper, richer flavor profile in your French onion brisket.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Check soup mix | Use certified gluten-free onion soup mix |
| Dairy-Free | Yes | Recipe is naturally dairy-free |
| Keto | No | Replace ketchup with tomato paste, use diet ginger ale |
| Low-Sodium | No | Use low-sodium soup mix and reduce or eliminate added salt |
| Paleo | No | Replace ketchup and soup mix with homemade seasonings |
Storage, Freezing & Reheating
- Fridge: Keeps 4-5 days in an airtight container with the sauce – actually gets more flavorful!
- Freezer: Freeze sliced brisket with sauce for up to 3 months in freezer-safe containers.
- Thawing: Thaw overnight in the fridge for best texture and even reheating.
- Reheat: Warm gently in a 325°F oven for 15-20 minutes or microwave individual portions for 1-2 minutes.
- Pro tip: Add a splash of beef broth when reheating to keep the meat moist – I learned this after reheating too many dry leftover roasts!
Save This Recipe for Later
This French onion brisket has become one of our most requested family dinners, right alongside my cheesy ranch potatoes that I always serve with it. Save it to your recipe collection so you’ll have it ready for your next Sunday dinner or special occasion!