Steak Grilled Cheese with French Onion Soup

Ingredients

• 4 yellow onions (thinly sliced)
• 4 tbsp butter (divided)
• 1 L beef stock
• fresh thyme (a few sprigs)
• 1 bay leaf
• 1 ribeye steak (approx. 10-12 oz)
• salt (to taste)
• black pepper (to taste)
• 4 slice sourdough bread
• 150 g gruyère cheese (grated)

Steps

1. 1

   Melt 2 tablespoons of butter in a large pot or Dutch oven over medium-low heat. Add the sliced onions and cook, stirring occasionally, until they are deep golden brown and caramelized, about 45-60 minutes.

2. 2

   Add the beef stock, thyme sprigs, and bay leaf to the onions. Bring to a simmer and let cook for 20 minutes to allow the flavors to meld. Season with salt and pepper to taste.

3. 3

   Season the ribeye steak generously with salt and pepper. In a hot skillet, sear the steak to your preferred doneness (medium-rare is recommended). Let the steak rest for 5-10 minutes, then thinly slice against the grain.

4. 4

   Butter one side of each bread slice. On the unbuttered side of two slices, layer a generous amount of grated Gruyère cheese and the sliced steak. Top with more cheese and the remaining bread slices, buttered side out.

5. 5

   Grill the sandwiches in a skillet over medium heat until the bread is golden brown and crispy and the cheese is completely melted.

6. 6

   Ladle the French onion soup into bowls. Serve the steak grilled cheese on the side, intended for dipping into the soup.

Notes

For a more traditional soup finish, you can top the bowls with a slice of toasted baguette and extra Gruyère and broil until bubbly before serving with the sandwich.

Nutrition per serving

• comfort food
• steak
• cheese
• soup
• french onion
• lunch
• dinner
• rich