French Onion Rib-Eye Steaks

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“From a Sunset Magazine special edition, "Sunset Weeknight." The recipes states that the onions can be made up to 1 day in advance or right before the steak. Prep time does not include time to prepare onions.”

Ingredients Nutrition


  1. To prepare French Onions: combine onion, butter, and sugar in a large skillet over medium-high heat. Cook, stirring often, until onion is lightly browned, about 12-15 minutes. Add flour and mix well.
  2. Remove pan from heat; gradually stir in milk and broth. Cook, stirring constantly, over high heat until boiling. Continue to cook until most of the liquid has evaporated, about 4-5 minutes.
  3. Remove from heat and stir in cheeses until melted. Season to taste with salt and pepper. Use right away; to make up to 1 day in advance, cool mixture. Cover and chill. Reheat in microwave just before using.
  4. To prepare steak: rinse steak and pat dry. Rub salt, pepper, onion flakes, and garlic flakes evenly over surface.
  5. Heat olive oil in an 8-10 inch ovenproof nonstick skillet over high heat; tilt pan to coat bottom. Add steak and brown on both sides, about 2 minutes each side. Using tongs to hold steak, lightly brown edges of steak in pan, about 2 minutes total. Wipe fat from pan with paper towels as it accumulates.
  6. Place pan with steak in 400* F oven and bake until meat is done to taste (cut to test), about 8-12 minutes for rare or about 25 minutes for well-done.
  7. Turn oven to broil. Remove pan; wipe out accumulated fat with paper towels. Top steak with French Onions and sprinkle cheese over all. Broil in pan about 6 inches from heat until cheese is bubbly and starting to brown, about 3-4 minutes. Remove pan from oven, pour broth into pan, and gently scrape up browned bits from bottom of pan.
  8. To serve, divide steak and onions into four equal portions. Set each on a rimmed plate and spoon broth around meat, stirring to release browned bits in pan.

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