Oh la la I am getting posh on ya with this recipe, a twist on a classic french onion soup. I have used the key ingredients to create a Gruyere cheesey french onion creation to adorn a beautifully seared rib eye steak served with mashed potatoes to soak up all that gravy. Now if that hasn't grabbed your attention then quite honestly I don't know what will!
- 1 rib eye steak
- 1 large onion
- 150 g Gruyere cheese grated
- 1 tbsp butter
- 250 ml beef stock
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Heat some oil in a cast iron pan, get the oil nice and hot then turn down to a low heat. Slowly sweat the onions down until they are golden and caramalised. Don't rush this bit as this is how we create that beautiful sweet onion taste.
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Add the grated gruyere cheese until it melts.
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Add the beef stock and continue to stir occasionally whilst the stock reduces and incoporates the melty, cheesey onions.
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Sear the rib eye steak on one side, depending on the size of the size of the steak this will take anywhere between 2 and 4 minutes per side.
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Turn the steak over and top with a pile of the french onions.
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Sear the cheesey under side of the steak until the internal temperature reaches at least 55C for a rare steak, a bit higher if you prefer your steak a bit more well done.
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Serve on top of some fancy mashed potatoes and tuck in!
