French Onion Rib Eye Steaks

Total Time
Prep 15 mins
Cook 25 mins

If you love French Onion Soup, you will go wild over this steak.

Ingredients Nutrition


  1. For French Onions: In a 10-inch frying pan, combine onion, butter and sugar.
  2. Stir often over medium-high heat until onion is lightly browned, about 12 minutes.
  3. Add flour and mix well.
  4. Stir in beef broth and milk.
  5. Stir over high heat until boiling.
  6. Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes.
  7. Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese.
  8. Add salt and pepper to taste. (Makes about 1 cup).
  9. Rinse steak and pat dry.
  10. Pat salt, pepper and garlic flakes evenly onto meat.
  11. Preheat oven to 400°F.
  12. Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil).
  13. When oil is hot, add steak and brown on both sides, about 4 minutes total.
  14. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total.
  15. As fat accumulates in pan, wipe it out with paper towels.
  16. Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done.
  17. Remove plate from oven.
  18. Turn oven heat to broil.
  19. Remove fat from plate with a paper towel.
  20. Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese.
  21. Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes.
  22. Remove pan from oven and pour broth around meat, stirring to release browned bits.
  23. To serve, cut meat and onions into 4 equal portions.
  24. Transfer to individual plates and spoon juices around meat.
Most Helpful

Oh Sharlene, these steaks are delicious. I made them just like the recipe said. I wouldn't change a thing, Made them for valentine's day dinner. DH loved them.Will be using this recipe often.

Barb Gertz February 15, 2003

We really enjoyed this recipe. When I was sauteeing the onions I added about 1 tsp basalmic vinager, because I always add that into my french onion soup. The only thing I didn't like was because the cheese covered the whole top of the steak I couldn't see where the fat was to cut around it. Next time I will use a leaner cut of meat so I don't run into this problem. Thanks!

mommymakeit4u March 30, 2009