Dairy Farmers of Canada

Caramelized Onions Steak

This recipe is taken from the 2005 Milk Calendar. This restaurant-style dish made easily at home will be a big hit. Serve with boiled potatoes and tender-crisp vegetables and enjoy!

  • Prep: 15 min
  • Cooking: 25 min
Yields 4 servings
Caramelized Onions Steak


  • Salt and pepper to taste
  • 1 lb (450 g) beef sirloin or other grilling steak (about 3/4-inch/2 cm thick)
  • 2 tbsp (30 mL) butter
  • 2 onions thinly sliced
  • 2 cloves garlic minced
  • 1/2 tsp (2 mL) dried rosemary crumbled
  • 2 tbsp (30 mL) all-purpose flour
  • 1 1/2 cups (375 mL) Milk
  • 2 tbsp (30 mL) soy sauce
  • 1 tbsp (15 mL) Dijon mustard
  • Chopped fresh parsley
Placeholder alt


Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.



Rub 1/4 tsp (1 mL) each salt and pepper over both sides of steak. In large skillet, melt half of butter over high heat; brown steak on both sides, about 2 minutes per side. Transfer to plate.

Reduce heat to medium-low; add remaining butter to skillet. Stir in onions, garlic and rosemary; cover and cook, stirring often, for 10 min or until onions are very soft and caramelized. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in milk then soy sauce and mustard.

Increase heat to medium; simmer, stirring, for 5 min or until sauce is thickened. Return steak and accumulated juices to pan; spoon sauce over top. Simmer, turning steak once and stirring sauce, for about 5 min or until steak is desired doneness. Remove from heat. Transfer steak to cutting board; let rest for 5 min. Season sauce to taste with salt and pepper. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.


Cooking Tip:
Let cooked meats rest before slicing to allow the juices to redistribute through the meat rather than running out onto the cutting board, leaving the meat dry.

You can cook the beef to your desired doneness and let it rest while you prepare the sauce with the juices. In this case, do not return the steak to the pan. Slice steak thinly across the grain and serve with sauce. Sprinkle with parsley.

Healthy Eating Tip:
This beef dish is high in iron, a nutrient especially important for young children and women. It's also a source of zinc - needed for energy production and good health.

Learn more about

Nutritional information

Per serving
Energy: 302 Calories
Protein: 29 g
Carbohydrate: 14 g
Fat: 14 g
Fibre: 1.1 g
Sodium: 896 mg

Top 5 Nutrients

(% DV*)
Calcium: 13 % / 145 mg
Niacin: 42 %
Phosphorus: 30 %
Vitamin B12: 123 %
Zinc: 63 %