Ingredients
French Onions:
- 3 Tablespoons Butter
- 2 large Sweet Yellow Onions (thinly sliced)
- 1 teaspoon Balsamic Vinegar or Glaze (optional)
Beef:
- 2 Pounds of Good Ranchers Steak Tips
- (1) Beefy Onion Soup Mix Packet
- 1 and 1/2 teaspoons Black Pepper
- 1 cup Beef Broth (or 1/2 cup water)
- 1 to 2 sprig Fresh Thyme
- 6 to 8 ounces Gruyere Cheese (freshly grated)
Optional Ingredients:
- Sliced Mushrooms (saute last 10 minutes with onions)
- 1 teaspoon Dijon Mustard (stir in sauce)
- 1 teaspoon Worcestershire Sauce (stir in sauce)
Instructions
1. In a large skillet or Dutch oven, melt 3 Tablespoons of butter over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for 20-25, until they become soft, golden, and caramelized. For extra depth, stir in 1 teaspoon of balsamic vinegar or balsamic glaze during the last minute to deglaze the pan. If adding mushrooms, add them in the last 10 minutes of cooking onions.
2. Place the steak tips into your slow cooker or Dutch oven. Scatter the caramelized onions over the top. Sprinkle the Beefy Onion Soup mix packet, then pour in the beef broth (or water). Add thyme sprigs and black pepper. For extra flavor, whisk the Dijon and Worcestershire into the broth before pouring it in.
3. For a Slow Cooker: Cover and cook on LOW for 4–6 hours or until the meat is fork-tender.
NOTE: We suggest cooking it only on LOW because if you try to rush it by cooking on high heat for a shorter time, the outer parts of the meat can tighten up before the collagen has a chance to break down. This often leads to beef that is cooked through but still tough.
4. Once the Steak Tips are done, shred it into large chunks and remove any herb stems. Sprinkle Gruyère (or Gruyère + Swiss) evenly over the top. Cover and allow the cheese to melt. If using a Dutch oven, broil for 2–3 minutes until the cheese is melted and bubbly. Serve with creamy mashed potatoes.