Steaks With French Onion Sauce Recipes

Steps:

• In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
• In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
• In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

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.

Steps:

• Slice onions into 1/2-inch thick rings. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; cook onions until browned, tossing occasionally, 10 to 15 minutes. Season with salt and pepper; remove.
• Heat remaining tablespoon oil in same skillet over high heat. Season steaks with salt and pepper. Cook 30 seconds on each side; remove. Add Worcestershire sauce and 2 tablespoons water to skillet, scraping up browned bits with a wooden spoon. Return onions to skillet; toss.
• Sandwich steak and onions between toasted bread.

Steps:

• In a large skillet, cook onion in butter over medium heat for 15-20 minutes or until onion is golden brown, stirring frequently. Stir in wine and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until liquid has evaporated., Meanwhile, combine the rosemary, salt and pepper; rub over steaks. Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with caramelized onions.

Steps:

• Melt 1 tsp butter in a large skillet over medium-high heat.
• Add onion and mushrooms; saute 5 minutes, stirring frequently.
• Stir in water and consomme, scraping pan to loosen browned bits.
• Bring to a boil; cover and cook 10 minutes.
• Remove onion mixture from pan.
• Combine thyme, salt, pepper, and garlic powder.
• Rub the thyme mixture over steaks.
• Melt 1 tsp butter in pan over medium-high heat.
• Add steaks; cook 3 minutes on each side or until browned.
• Remove steaks from pan; keep warm.
• Add wine to pan, scraping pan to loosen browned bits.
• Stir in onion mixture; bring to a boil, and cook 1 minute.
• Return steaks to pan; simmer 1-2 minutes.
• Place one toast slice in each of 4 shallow serving bowls, and top each slice with steak.
• Spoon the onion mixture over each serving.
• Serve immediately.