French Onion Steaks On Cheese Toasts Recipe 445

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FRENCH ONION STEAK SANDWICHES



French Onion Steak Sandwiches image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds boneless sirloin steak
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 sweet onions, sliced
1 tablespoon fresh thyme
1/3 cup low-sodium chicken broth
4 sub rolls, split
2 cups shredded gruyere cheese (about 6 ounces)
1 pint pickled or marinated vegetables (from the deli counter)

Steps:

  • Preheat the broiler. Generously season the steak with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the steak and cook until browned, about 4 minutes per side for medium rare. Transfer to a cutting board and let rest.
  • Pour off any excess fat from the skillet and reduce the heat to medium. Melt the butter in the skillet, then add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions start caramelizing, about 10 minutes. Stir in the chicken broth and cook until slightly reduced, about 5 minutes.
  • Meanwhile, trim off any excess fat from the steak; thinly slice against the grain. Put the rolls cut-sides up on a baking sheet and broil until toasted, about 2 minutes.
  • Remove the roll tops to a plate. Divide the onion mixture among the roll bottoms, top with the steak and sprinkle with the gruyere. Return to the broiler until the cheese is melted but not browned, 3 to 5 minutes. Top with the toasted roll tops and serve with the pickled vegetables.

Nutrition Facts : Calories 930, Fat 48 grams, SaturatedFat 22 grams, Cholesterol 180 milligrams, Sodium 1207 milligrams, Carbohydrate 60 grams, Fiber 5 grams, Protein 59 grams, Sugar 13 grams

FRENCH ONION TOASTS



French Onion Toasts image

Make and share this French Onion Toasts recipe from Food.com.

Provided by _Pixie_

Categories     Cheese

Time 35m

Yield 12 appetizers

Number Of Ingredients 8

1 tablespoon butter
2 cups chopped onions
2 tablespoons chopped fresh rosemary or 1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 slices French baguettes, 1/2 inch thick (2 to 3 inches in diameter)
1 -2 tablespoon butter (softened for spreading)
1 1/2 cups grated swiss cheese

Steps:

  • Melt one tablespoon butter in a nonstick frying pan over low heat.
  • Add the onion and cook stirring occasionally (do not burn) until tender and a golden brown (approx 15-20 minutes).
  • Stir rosemary, salt and pepper into the onions and remove from heat.
  • Preheat oven to 375 degrees F.
  • Lightly butter one side of each slice of french bread.
  • Place the bread, butter side down, on a baking sheet.
  • Divide the onion evenly over the top of the french bread, coving as most of the surface as possible.
  • Top the bread as evenly as possible with the grated cheese.
  • Bake for about 10 minutes until cheese is well melted.

FRENCH ONION STEAKS ON CHEESE TOASTS RECIPE - (4.4/5)



French Onion Steaks on Cheese Toasts Recipe - (4.4/5) image

Provided by á-13856

Number Of Ingredients 26

FOR THE STEAK:
1 1/4 lbs. of ground chuck
1/4 c minced fresh parsley
2 T minced scallions
1 tsp kosher salt
1/2 tsp black pepper
2 T all purpose flour
FOR THE SAUCE:
1 T olive oil
2 c sliced onions
1 tsp sugar
1 T minced garlic
1 T tomato paste
2 c low-sodium beef broth
1/4 c dry red wine
3/4 c kosher salt
1/2 tsp dried thyme
cheese toasts
minced fresh parsley
shredded Parmesan
CHEESE TOASTS:
4 slices Italian baguette, cut diagonally (1/2-inch thick)
2 T unsalted butter, room temperature
1/2 tsp minced garlic
1/4 c shredded Swiss cheese
1 T shredded Parmesan

Steps:

  • COMBINE ground chuck, 1/4 c parsley, scallions, salt, and pepper. Divide evenly into four portions and shape each into 3/4 to 1-inch thick oval patties. Place 2 T flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp flour. HEAT oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan. ADD onions & sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Sprinkle mixture with reserve flour, cook 1 minute. Stir in broth, wine, salt, and thyme. RETURN meat to pan; bring sauce to a boil. Reduce heat to medium-low heat, cover, and simmer 10 minutes. SERVE steaks on cheese toasts with onion sauce ladled over. Garnish with parsley and parmesan cheese. CHEESE TOASTS: PREHEAT OVEN 400 degrees PLACE bread on a baking sheet. COMBINE butter, garlic, and paprika; spread on one side of each slice of bread. Combine cheeses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.

FRENCH ONION GRILLED CHEESE



French Onion Grilled Cheese image

Provided by Ree Drummond : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons salted butter
1 small sweet onion, thinly sliced
1 tablespoon onion soup mix
1 tablespoon chopped fresh thyme leaves
4 teaspoons Dijon mustard
Four 1/2-inch-thick slices sourdough bread
1/2 cup grated Cheddar
1/2 cup grated Gruyere cheese
1/4 cup crispy onions, such as French's

Steps:

  • Melt 1 tablespoon of the butter in a large sauté pan over medium heat. Add the onion and cook until the slices start to wilt and turn translucent, about 3 minutes. Add the onion soup mix, thyme and 2 tablespoons water. Turn the heat to low, then continue to cook, stirring and adding more water a tablespoon at a time if the mixture gets too dry, until the onions are very soft and golden brown, 5 to 10 more minutes.
  • Melt 1 tablespoon butter in a saute pan over medium heat. Spread 1 teaspoon mustard onto one side of each slice of bread. Divide the Cheddar, Gruyere, caramelized onions and crispy onions between 2 of the slices of bread on top of the mustard. Top each with another slice of bread, mustard-side in, and lay the sandwiches in the pan. Cook, pressing down on top of the sandwiches, until the bottoms are golden brown, about 2 minutes. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches, cooking until the cheese is melted and the bottoms are golden brown, about 3 more minutes. Cut in half and serve.

STEAKS WITH FRENCH ONION SAUCE



Steaks with French Onion Sauce image

Enjoy the taste of your favorite soup with a knife and fork! French onion soup gets "beefed" up in this unique main dish. A slice of toasted French bread fits right in. -Vicky Carlson of Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 11

2 beef tenderloin steaks (4 ounces each)
1/2 teaspoon dried thyme
1/4 teaspoon pepper
Dash garlic powder
2 teaspoons butter, divided
1/4 pound small fresh mushrooms, halved
1 medium onion, thinly sliced
1/4 cup dry red wine or beef broth
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2/3 cup water
2 slices French bread (1 inch thick), toasted

Steps:

  • Sprinkle steaks with thyme, pepper and garlic powder. In a large skillet over medium-high heat, brown steaks in 1 teaspoon butter on both sides. Remove and keep warm. , In the same skillet, saute mushrooms and onion in remaining butter until tender. Reduce heat to medium. Add wine or broth to pan, stirring to loosen browned bits; cook for 2-3 minutes or until liquid is reduced by half. Add consomme and water. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Return steaks to the pan. Cover and cook for 8-10 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with toasted French bread.

Nutrition Facts :

FRENCH ONION SOUP WITH CHEESE TOASTS



French Onion Soup with Cheese Toasts image

The whole family will enjoy this intensely flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

1/2 cup unsalted butter
3 tablespoons all-purpose flour
2 large white onions, chopped into small pieces
4 cups homemade or low-sodium canned chicken stock
4 cups homemade or low-sodium canned beef stock
1 teaspoon salt
1/4 teaspoon freshly ground pepper
18 thin slices French baguette
2 cups shredded Swiss cheese (1/2 pound)

Steps:

  • In a large, heavy-bottom saucepan, melt the butter over medium heat. Add flour and chopped onions; saute, stirring occasionally, until onions are soft and translucent, about 15 minutes.
  • Pour chicken and beef stocks into the saucepan, and stir to combine. Bring mixture to a boil. Reduce heat to low, and simmer 15 minutes. Add salt and pepper.
  • Heat broiler. Ladle soup into six 16-ounce ovenproof bowls, and float 3 slices of bread on top of each. Sprinkle the cheese over bread slices in each bowl, dividing evenly. Place bowls on a rimmed baking sheet, and broil until cheese is melted and bubbling, about 2 minutes. Let soup cool slightly before serving.

STEAK SERVED ON PARMESAN TOASTS WITH SOUR CREAM/ONION/GARLIC SAU



Steak Served on Parmesan Toasts With Sour Cream/Onion/Garlic Sau image

This is a different way to serve your favorite steak. The sauce is wonderful. The original recipe is said to be French Cuisine by Debra Weber and I changed it some for us, so not sure if it is still considered French. Hope you enjoy

Provided by Nimz_

Categories     Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 New York strip steaks
4 slices French bread, toasted
4 tablespoons freshly grated parmesan cheese
3 tablespoons unsalted butter
2 green onions with tops, finely chopped
1 -2 garlic clove, minced
4 1/2 tablespoons sour cream
3/4 teaspoon Worcestershire sauce
6 -8 drops Frank's red hot sauce or 6 -8 drops jalapenos, sauce

Steps:

  • Preheat oven broiler.
  • In a skillet, melt butter over moderately low heat and cook the green onions and garlic until they are soft.
  • Remove skillet from the heat and whisk in the sour cream, Worcestershire sauce, red hot sauce or jalapeno hot sauce.
  • Taste and adjust seasoning, adding salt and pepper.
  • Cover and keep warm.
  • Grill steaks to the desired degree of doneness.
  • While the steaks are grilling, prepare the toasts.
  • Sprinkle each slice of toast with Parmesan cheese and broil for about 1 minute, until cheese is bubbly.
  • When steaks are done, transfer to a carving plater and allow to rest for about 1 minute.
  • Slice the steaks, reserving the juice.
  • Add the juice to the sour cream/onion/garlic sauce and stir.
  • To Serve:.
  • Place the Parmesan toast on the plates.
  • Arrange the steak slices on top of the toast in overlapping slices and then the remaining slices around the toast.
  • Put some of the sauce over the steaks and serve.

CHEESE & ONION TOAST



Cheese & onion toast image

Tuck into a British classic for brunch or lunch - this version of cheese on toast is taken to the next level with stout, mustard and Worcestershire sauce

Provided by Elena Silcock

Categories     Brunch, Lunch, Snack

Time 45m

Number Of Ingredients 11

3 red onions
1½ tbsp butter
big pinch of salt
1 tsp dark brown sugar
1 tbsp butter
50ml stout
1 tsp English mustard
75g grated cheddar
splash of Worcestershire sauce
1 small egg
2 slices of toast

Steps:

  • Finely slice the red onions, then tip them into a large frying pan with the butter and a big pinch of salt. Cover and cook on a low-medium heat for 30 mins, stirring regularly. Take off the lid, then scatter with the sugar, season well and cook for 5 more mins until caramelised.
  • Meanwhile, melt the butter in a pan, then whisk in the stout and the English mustard. Stir in the grated cheddar and whisk until melted, then season and add a splash of Worcestershire sauce. Take off the heat, then whisk in the egg. Divide the onions between two toasts, top with dollops of the cheesy sauce, then grill for 2-3 mins until browning and bubbling.

Nutrition Facts : Calories 453 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.8 milligram of sodium

ONION SOUP WITH CHEESE TOASTS



Onion Soup with Cheese Toasts image

Categories     Cheese     Onion     Low Sodium     Simmer

Yield serves 8

Number Of Ingredients 10

2 tablespoons unsalted butter
2 tablespoons olive oil
4 pounds onions (about 8 medium), halved and thinly sliced
4 garlic cloves, thinly sliced
Coarse salt and ground pepper
1/2 cup port or Marsala wine
2 cans (14.5 ounces each) low-sodium beef broth
2 cans (14.5 ounces each) low-sodium chicken broth
2 cups water, plus more if needed
Cheese Toasts (recipe follows)

Steps:

  • In a 5-quart Dutch oven or other heavy pot, heat butter and oil over medium. Add onions and garlic; season with salt and pepper. Cover and cook, stirring occasionally, until onions have softened, 12 to 15 minutes.
  • Uncover and continue to cook, stirring occasionally, until onions are dark golden brown, 25 to 30 minutes more. (If bottom of pot gets too dry, add about 1/4 cup water and scrape up browned bits with a wooden spoon.)
  • Add port and cook until syrupy, 2 to 3 minutes. Stir in both broths and 2 cups water, season with salt and pepper, and bring to a simmer. Cook 20 minutes. To serve, divide among eight bowls and top each with a cheese toast.
  • Freezing Soup
  • Let soup cool completely, then pour into airtight containers, leaving 1 inch of space at top. Freeze up to 3 months. Thaw in microwave or overnight in refrigerator and reheat over low.
  • Nutrition Information
  • (Per Serving)
  • Calories: 261
  • Fat: 11.6g (5.2g Saturated Fat)
  • Protein: 10.9g
  • Carbohydrates: 26.1g
  • Fiber: 3.7g

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