Ingredients:
1 thinly sliced onions ( about 1/2 pound)
2 tablespoons butter
1 teaspoon sugar
1 1/2 teaspoons all-purpose flour
1/2 cup beef broth
1/4 cup milk
1 cup swiss cheese, shredded ( divided in recipe)
2 tablespoons parmesan cheese, shredded
salt and pepper
1 large rib eye steaks ( cut 2-inches thick, 1 1/4 to 1 1/2 pound, If you use smaller, individual steaks, adjust cooking time)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried dried garlic
1 teaspoon olive oil
1/2 cup swiss cheese, shredded
1/2 cup beef broth
Directions:
For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
Add flour and mix well.
Stir in beef broth and milk.
Stir over high heat until boiling.
Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
Add salt and pepper to taste. (Makes about 1 cup).
Rinse steak and pat dry.
Pat salt, pepper and garlic flakes evenly onto meat.
Preheat oven to 400 F.
Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
When oil is hot, add steak and brown on both sides, about 4 minutes total.
Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
As fat accumulates in pan, wipe it out with paper towels.
Put steak on oven-safe plate and bake in 400 F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
Remove plate from oven.
Turn oven heat to broil.
Remove fat from plate with a paper towel.
Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
Remove pan from oven and pour broth around meat, stirring to release browned bits.
To serve, cut meat and onions into 4 equal portions.
Transfer to individual plates and spoon juices around meat.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.