Description
Boeuf Saute Aux Oignons is a classic French dish that combines tender strips of beef with sweet, caramelized onions. This simple yet flavorful recipe is perfect for any occasion, whether it’s a cozy family dinner or an elegant gathering with friends.
Ingredients
- Tender cuts of beef (sirloin or flank steak)
- Yellow onions
- Fresh garlic
- Beef broth
- Non-alcoholic white wine or apple cider vinegar mixed with water
- Fresh thyme or bay leaves
- Olive oil
- Butter
Instructions
- Start by slicing the beef into thin strips against the grain to ensure tenderness. Slice the onions thinly and mince the garlic.
- In a large skillet, heat a tablespoon of olive oil over medium-high heat. Once the oil is hot, add a tablespoon of butter and let it melt.
- Add the sliced onions to the skillet. Cook them for about 5-7 minutes, stirring frequently, until they are caramelized and golden brown. Remove the onions from the pan and set them aside.
- In the same skillet, increase the heat to high and add another tablespoon of olive oil. Once the oil is shimmering, add the beef strips in a single layer. Let them sear without stirring for about 2-3 minutes until browned. Then, stir and cook for another 2-3 minutes until just cooked through.
- Once the beef is cooked, add the minced garlic and season with salt and pepper. Stir well to combine and let it cook for another minute until fragrant.
- Return the caramelized onions to the skillet with the beef. Pour in the beef broth and your choice of non-alcoholic wine or vinegar. Stir to combine and let it simmer for about 5 minutes to allow the flavors to meld.
- Adjust seasoning if necessary. If you like, you can add fresh herbs at this stage for an extra layer of flavor. Serve the Boeuf Saute Aux Oignons hot, garnished with fresh herbs, alongside crusty bread or over rice.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Always cut the beef against the grain for tenderness. Avoid overcrowding the pan to ensure proper searing. For a thicker sauce, mix cornstarch with cold water and add it to the skillet. This dish pairs well with mashed potatoes, steamed vegetables, or a simple green salad.