Steak Frites & French Onion Soup

Melt 4 TBSP butter (8 TBSP for 4 servings) in a medium pot over medium-high heat. Add onions, ¼ cup water (⅓ cup for 4), and a pinch of salt. Cook, stirring occasionally, until browned and softened, 8-10 minutes. TIP: Be sure to scrape up any browned bits on the bottom of the pot as onions cook!

While onions cook, toss potatoes on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

In a second small bowl, combine shallot, vinegar, ½ tsp sugar, and a pinch of salt (1 tsp sugar and a big pinch of salt for 4 servings). Cover with plastic wrap and microwave for 1 minute.

Uncover and set aside to pickle, stirring occasionally.

Reduce heat under pot with onions to medium. Add remaining garlic powder, 2 tsp sugar, ½ tsp thyme (you'll use the rest later), and a splash of water (4 tsp sugar and 1 tsp thyme for 4 servings). Cook, stirring occasionally, until onions are caramelized, 2-3 minutes more.

Sprinkle flour over onions; stir until thoroughly combined, 30 seconds.

Slowly stir in 3 cups water, stock concentrates, and ½ tsp salt (6 cups water and 1 tsp salt for 4). Bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until slightly reduced, 8-10 minutes. Taste and season with salt and pepper if desired.

Pat beef* dry with paper towels and season all over with remaining thyme, salt, and pepper.

Heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add beef; cook to desired doneness, 4-7 minutes per side. TIP: Lower heat if beef is browning too quickly.

Turn off heat; transfer to a cutting board to rest.

Place baguette slices on a second foil-lined baking sheet; top with Swiss cheese. 

Bake on top rack until baguette is toasted and cheese melts, 7-10 minutes.