French Onion Steak

This is a Rachael Ray recipe.  It is probably one of Matthew's favorite things that I've ever made.  It calls for London Broil, but I used flank steak when I made it, and we actually grilled it instead of broiling it.   And yes, this is a pretty involved recipe, so I've only made it once, and will probably only make it for special occasions. But it was so good!

Ingredients

• 4 tablespoons extra-virgin olive oil (EVOO), divided plus additional
• 4 tablespoons butter, divided
• 3 softball-size yellow onions, thinly sliced
• 1 bay leaf
• 1 tablespoon ground dry thyme
• Salt and freshly ground black pepper
• 1 London Broil (about 2 to 3 pounds, one that is large enough for 4 people)
• 2 tablespoons flour
• 1/2 cup chicken stock
• 1/2 cup milk
• 1 cup shredded gruyere cheese

Preheat oven to broil.

In a large sauté pan over medium-high heat, heat 2 tablespoons EVOO and 2 tablespoons butter. When the butter is melted, add the sliced onions, bay leaf, thyme, salt and freshly ground black pepper and cook until caramelized, about 15 minutes, or until melted down, brown and sweet.

While the onions are cooking, place steak on a broiler pan and generously coat it with EVOO, salt, and freshly ground black pepper. Broil under the broiler for 10 minutes or until cooked to desired doneness. When done, remove and let the steak rest to let the juices return to the center of the meat, about 5 minutes.

In a medium-size skillet over medium-high heat, melt remaining 2 tablespoons of butter. Add flour to the melted butter and cook about 1 minute. Whisk in chicken stock and milk and season with salt and freshly ground black pepper. Let it come up to a bubble and thicken then turn off the heat. Add the cheese and stir in a figure-eight motion until mixed.

Slice the steak and place on a platter. Pile the onions on top and pour the cheese sauce over the top.

Green beans are a great side dish for this!