4 small onions (approx)
3 to 4 tbsp (45 to 60 mL) canola or sunflower oil (approx)
4 Beef Minute/Sandwich/Fast-Fry Steaks (Sirloin Tip, Top Sirloin or Eye of Round), about 12 oz (375 g)
½ tub (250 g) French onion chip dip
1 tbsp (15 mL) Worcestershire sauce
4 slices soft white bread or garlic toast
Fresh ground pepper
1. Slice onions and separate into rings; they should measure about 4 cups (1 L).
2. Heat 2 tbsp (30 mL) oil over medium-low heat in a large skillet. Stir in onions, cover and cook, stirring often, for about 15 minutes or until onions are softened, but not browned.
3. Meanwhile, if using Eye of Round Fast-Fry steaks, place on a cutting board and lightly pound with the textured side of a meat mallet to maximize tenderness. Pat steaks dry and season both sides with salt. Set aside.
4. Transfer onions to a bowl. Add more oil to pan to generously coat and increase heat to medium-high. Cook steaks, in batches as necessary, for about 4 minutes, turning twice or more or until cooked to medium (160°F/71°C) at the least. Transfer to a plate and cover to keep warm.
5. Return onions to pan over medium heat and stir until hot, scraping up any brown bits in the pan. Stir in onion dip and Worcestershire sauce and just heat through. Place a slice of bread on each of 4 serving plates; top with a steak. Spoon creamy onions over steaks and garnish each serving with pepper.
Tips: This creamy onion topper also does wonders for hamburgers.
To make French onion soup, dice up any leftover steak and onions and heat mixed into thyme-seasoned beef broth, spoon into oven-safe bowls, top with toasted garlic bread cubes, shredded aged white Cheddar or gouda mixed with a sprinkling of Parmesan; broil until cheese is melted and gooey and serve.