French Onion Steaks On Cheese Toasts Recipe 445 Food

FRENCH ONION STEAK SANDWICHES

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.

FRENCH ONION SOUP WITH CHEESE TOASTS

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.

FRENCH ONION TOASTS

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.

MELTY ONION TOASTS

Steps:

• Heat the butter in a sauté pan, add the onions, then sprinkle over the sugar. Sweat the onions for 20 mins over a medium heat, stirring them occasionally, until sticky and golden. Add the brandy, if using, reduce down to nothing, then season to taste. This onion topping can be made 2 days ahead and kept covered.
• Heat oven to 200C/fan 180C/gas 6. Toast the bread, spread the onions over, then top with slices of cheese. The toasts can be made up 1 hr ahead. Place on a baking tray, then bake for 15 mins until bubbling and golden. Serve each piece of toast on a plate with a sprig of dressed watercress next to it.

ONION SOUP WITH HERBED CHEESE TOASTS (WW 5 POINTS)

Steps:

• Heat the oil in a dutch oven over medium heat. Add the onions and salt and cook, stiring occasionally, until deep golden brown and very soft, about 35 minutes. Sprinkle the flower over the onions and cook, stirring constantly, until the flower is lightly browned, about 2 minutes longer.
• Combine the onions, broth and 1/4 tsp of the black pepper in a 6 or 6 quart slow cooker. Cover and cook until the flavors are blended, 4-5 hours on high or 8-10 hours on low.
• Spread the cream cheese evenly over the slices of toasted french bread. Sprinkle evenly with the thyme and remaining 1/4 tsp pepper.
• Ladle the soup evenly into 6 bowls and float a slice of toast in each bowl of soup.

CHEESE & ONION 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.