I finally tried out that recipe using Campbell’s French Onion soup on my steakburgers — and it was unbelievable!

Check out that steakburger just oozing with flavor! The cheese is a nice addition, too.

My husband dipped his burger in the remaining sauce like a French dip and reports that it was scrumptious.

I ate mine without a bun and dipped it in the sauce. Mwah! It was wonderful.

For an extra kick, try this ground beef with Sweet Vidalia Onion mixed in. Oh, the smells! The flavors!

Extra points if you eat this steakburger outside on your balcony or patio and just breathe in the atmosphere.

Oh, ho ho.

Rich. Decadent. Saucy.

The Pioneer Woman says this sauce is almost a side dish on its own.

It looks dreamy.

Mixed with a tender ribeye, just brimming with its own juices? This recipe is absolutely mouth watering.

I am in love.

Check it out for yourself. . .

Grilled Ribeye Steak with Onion Blue Cheese Sauce

Ingredients

2 whole Ribeye Steaks

2 Tablespoons Butter

Salt

Pepper

4 Tablespoons Butter

1 whole Very Large Yellow Onion, Sliced

1 cup Heavy Cream

½ cups Crumbled Blue Cheese

Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.

Faint.

Photo and recipe courtesy of Ree Drummond at ThePioneerWoman.com.

Okay, now this is awesome.

Our friends over at Science-of-Food.com have posted “The Big Steak List” which includes every which way for garnishing/cooking steaks imaginable. About 180 ways, actually.

It includes sauces, too. Oh, and a little introduction to further explain some of the terms used.

It’s a treasure trove to go back to when you’re in a rut, want a steak, but want something different.

Check it out!

The Big Steak List

Delectable steak photo courtesy of Ed Alcock at Travel.NYTimes.com.