Smokey French Onion Bisque With Steak Food

SMOKEY FRENCH ONION BISQUE WITH STEAK

Steps:

• 1. Heat the oil in a large saute pan over medium heat. Then saute the onions until they're caramelized very dark.
• 2. deglaze the pan with chicken stock then remove the pan from the heat and add flour stirring constantly till it makes a roux paste
• 3. return to heat and slowly add the rest of the stock while continuing to stir. Add the cream, worcestershire sauce, balsamic vinegar, bbq sauce, cheese, and chocolate syrup... mix well and simmer on low.
• 4. in a seperate saucepan, saute the meat till just cooked and heated through then add to the soup. Simmer for 20 - 30 minutes, taste, then add salt and pepper to taste.
• 5. * note, the original recipe called for you to deglaze the pan with 2 tblsp of brandy, bring to a flame and cook till brandy was reduced. I've tried it both ways and still prefer to deglaze with the stock - I'm including this step here though in case anyone else would like to try it that way too.

BALSAMIC FRENCH ONION SMOTHERED STEAK

Steps:

• 1 or or more before frying your steak, place in a bowl with salt, pepper, balsamic vinegar, and white wine vinegar. Let marinate.
• When ready to start cooking. Get your french onion soup out. Preferably your leftover french onion soup was packed with onions and garlic. Place your french onion soup in a pan on about medium high and get a simmering boil to thicken it up and reduce it. Once it gets to the flavor and consistency thats acceptable to you, add about a tablespoon of corn starch with a little water into the soup and thicken it more till it's like a gravy. Add your half & half cream.
• Heat a pan to medium high heat and add some butter and some olive oil. And if you have it, some rosemary. Once heated, place steak alone in pan and let cook a few minutes until the sides begin to rise in brown. Turn over and cook more.
• Once both sides are cooked, place the leftover vinegar juices in the pan to roast up with the steak. If the sauce starts to caramelize, add a little water.
• When your steak is getting close to the doness you prefer (my pic displays a medium). Now pour some of the gravy over your steak. Picking up all the vinegar juices that cooked up. Once your steak is about done, put it on a plate and let it sit. Place a slice of swiss on top of it you prefer.
• Pour your desired amount of french onion sauce over your steak and enjoy.

FRENCH ONION STEAK WITH MUSHROOMS

Steps:

• Melt 2 T butter in 12-inch skillet over medium-high heat.
• Add mushrooms and cook, stirring occasionally, 10 minutes until browned and liquid has evaporated. Transfer to bowl.
• Start to cook egg noodles according to package directions.
• Sprinkle steaks with salt.
• Brown 2 steaks, 1 1/2 minutes per side. Transfer to bowl with mushrooms. Repeat process with remaining steaks.
• Return steaks and mushrooms to skillet.
• Add 1/3 cup dry sherry and bring to a boil; boil 30 seconds.
• Add French onion soup and 2/3 cup water; return to boil.
• Reduce heat to medium-low and simmer 20 minutes until steaks are tender and sauce has reduced slightly.
• Drain noodles. Serve steaks with noodles and your favorite vegetable.