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!
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.
Add the grated gruyere cheese until it melts.
Add the beef stock and continue to stir occasionally whilst the stock reduces and incoporates the melty, cheesey onions.
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.
Turn the steak over and top with a pile of the french onions.
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.
Serve on top of some fancy mashed potatoes and tuck in!