Past Recipes
Seared Steak

Seared Steak with Caramelized Onion Risotto and Gruyère

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Recipe Details


Inspired by her favorite bistro dish, Chef Liz has transformed our easy, hands-free risotto into a French onion soup mashup. Tangy-sweet caramelized onions, sherry wine, beef broth, and fresh thyme flavor tonight’s creamy Arborio rice, with cheesy Gruyère extra richness. While we would be perfectly happy eating this risotto on its own, it's topped with tender seared steak for a decadent dinner.


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 670
  • Protein 46g
  • Total Carb 47g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • bay leaf
    bay leaf
  • beef stock
    16 ounces
    beef stock
  • thyme
    1/8 ounce
  • yellow onion
    yellow onion
  • Arborio rice
    1/2 cup
    Arborio rice
  • dry sherry wine
    1/4 cup
    dry sherry wine
  • steaks
  • unsalted butter
    1 packet
    unsalted butter
  • shredded Gruyère cheese
    2 ounces
    shredded Gruyère cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium high-sided pan with lid
  • 8" medium pot

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. In a medium high-sided pan, combine bay leaf, beef stock, and ¾ cup water. Bring to a boil over medium-high heat, then remove pan from heat and cover to keep warm until Step 3. Strip thyme leaves, discarding stems. Peel onion, halve, and thinly slice.

  2. Sauté onion and toast rice

    Sauté onion and toast rice

    Heat 1 tablespoon olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion; sauté, stirring, until light brown and softened, 6-7 minutes. Add rice and half of thyme; cook, stirring, until rice is toasted and translucent, 2-3 minutes. Stir in sherry wine and simmer until liquid is mostly absorbed, 1-2 minutes more.

  3. Simmer risotto

    Simmer risotto

    Remove and discard bay leaf from beef broth, then add warm beef broth and ½ teaspoon salt to pot with rice and stir to combine. Increase heat to high and bring to a boil, then reduce heat to medium high. Simmer, stirring occasionally (to keep it from sticking to the pot), until liquid is mostly absorbed and rice is tender, 15-20 minutes. Wipe pan from broth dry and reserve for next step.

  4. Sear steaks

    Sear steaks

    While risotto simmers, pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Return pan from broth to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks to pan and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to cutting board and set aside to rest.

  5. Finish risotto

    Finish risotto

    Once rice is tender and liquid is mostly absorbed, remove pot from heat and stir in butter and Gruyère until fully combined. Taste and season with salt and pepper as desired.

  6. Plate seared steak and risotto

    Plate seared steak and risotto

    Once rested, cut steaks against the grain into ¼-inch slices. Divide caramelized onion risotto between shallow serving bowls. Top with sliced steak and garnish with remaining thyme. Bon appétit!

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