French Onion Steaks
with roasted cauliflower & buttered snap peas
Imagine everything you love about French onion soup — the rich, creamy layers of tender caramelized onions topped with a layer of melted cheddar — but now as a topper for steak! Enjoy this meal with a side of roasted cauliflower with crispy shallots and tender snap peas.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
285 g
Beef Steak
113 g
Yellow Onion
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
½ tbsp
Beef Stock Powder
(Contains: Soy, Sulphites)
4 tbsp
White Cooking Wine
(Contains: Sulphites)
285 g
Cauliflower, florets
28 g
Crispy Shallots
(Contains: Sulphites, Wheat)
113 g
Sugar Snap Peas
1 unit(s)
Garlic, cloves
Not included in your delivery
3.33 tbsp
Oil*
1 tsp
Sugar*
0.12 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. Cut cauliflower into 1/2-inch pieces. Peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Pat steaks dry with paper towels, then season with salt and pepper.
Directly to one side of an unlined baking sheet, add cauliflower and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat. Roast on the middle rack of the oven for 4 min. Carefully remove the baking sheet from the oven. Transfer snap peas to the other side of the baking sheet. Drizzle with 1 tsp (2 tsp) oil, then season with salt and pepper. Roast veggies on the middle rack of the oven for 6-8 min, until tender and golden.
Meanwhile, heat a medium non-stick pan over medium heat (use a large pan for 4 portions).When the pan is hot, add 1 tbsp (2 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until onions soften slightly. Stir in 1 tsp (2 tsp) sugar, white cooking wine and half the beef stock powder (use all for 4 portions). Cover and cook, stirring occasionally, until liquid has absorbed and onions are dark golden-brown, 5-7 min. Remove from heat, then stir in garlic and 2 tbsp (4 tbsp) milk.
Transfer onions to a small plate. Carefully wipe the pan clean. In the same pan, heat 1 tbsp (2 tbsp) oil over medium-high. When the pan is hot, add steaks. Cook for 1-2 min per side, until browned. Remove the pan from heat and transfer steaks to a foil-lined baking sheet.
Spoon caramelized onions over steaks, then sprinkle cheese over top. Roast on the middle rack of the oven for 4-6 min, until cheese is melted and steaks are cooked to desired doneness. Divide French onion steaks, cauliflower and snap peas between plates. Sprinkle crispy shallots over cauliflower. Enjoy!
