French Onion Steak with Mushrooms
Indulge in the rich, savory flavors of French Onion Steak with Mushrooms, a decadent dish that brings together the classic comfort of caramelized onions and tender, seared ribeye steaks. This show-stopping recipe features golden brown onions sweetened with a touch of brown sugar, earthy cremini mushrooms, and a luscious pan sauce infused with beef broth, garlic, and just a hint of dry white wine. Perfectly pan-seared ribeye steaks are topped with this mouthwatering mixture, creating an unforgettable meal worthy of any dinner table. Ready in under an hour, this elegant yet easy recipe is ideal for date nights, family dinners, or anytime you crave steakhouse-quality dining at home. Serve with a side of crusty bread or mashed potatoes to soak up every drop of the irresistible sauce!
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Recipe Information
Ingredients
- 2 pieces ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon brown sugar
- 2 cups cremini or button mushrooms, sliced
- 1 cup beef broth
- 0.25 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves
- 1 tablespoon all-purpose flour
- 2 cloves garlic, minced
Instructions
Season both sides of the ribeye steaks with salt and black pepper. Allow them to rest at room temperature for 15 minutes while you prepare the onions and mushrooms.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 2 tablespoons of unsalted butter and let it melt. Stir in the thinly sliced yellow onions and cook for 15–20 minutes, stirring occasionally, until caramelized and golden brown. Sprinkle with brown sugar halfway through to enhance the caramelization.
Add the garlic and thyme to the onions, cooking for an additional 1–2 minutes until fragrant. Remove the onions from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms and sauté for 5–7 minutes, until browned and tender. Remove the mushrooms and set aside with the onions.
Return the skillet to medium-high heat and sear the ribeye steaks for 3–4 minutes per side (for medium-rare), or until they reach your desired doneness. Remove the steaks from the skillet and let them rest, loosely covered with foil.
Lower the heat to medium and sprinkle the flour into the skillet. Cook for 1 minute, stirring constantly, to create a roux. Slowly whisk in the beef broth and dry white wine (if using). Simmer for 3–5 minutes, allowing the sauce to thicken.
Return the caramelized onions and mushrooms to the skillet, stirring them into the sauce. Allow them to warm through for 1–2 minutes.
Plate the ribeye steaks and spoon the onion and mushroom mixture along with the sauce over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
1296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 39.7 g | 198% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 11.6 g | ||
| Protein | 68.6 g | 137% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 108 mg | 8% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1577 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
