Steak Bruschetta with French Onion Marmalade

Why You’ll Love This Recipe

I like this recipe because it combines the comfort of French onion soup with the elegance of steak bruschetta. The onion marmalade adds depth and sweetness, while the ribeye makes it hearty enough to double as a main dish. I also enjoy how it looks impressive yet comes together in a straightforward way.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Onion Marmalade
4 tablespoons unsalted butter
3 yellow onions, medium
½ teaspoon kosher salt
¼ cup red wine, dry
2 tablespoons red wine vinegar
1 tablespoon fresh thyme

Bruschetta
16 oz. Panorama Grass Fed Ribeye Steaks (2 steaks)
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons avocado oil
1 baguette, ~12 oz.
12 oz. gruyere cheese, shredded
Onion Marmalade recipe above
Fresh thyme, for garnish

Directions

1. Start by making the onion marmalade. Melt butter in a large skillet over medium heat. Add onions and kosher salt, cooking slowly until golden and caramelized, about 20–25 minutes.
2. Stir in red wine, vinegar, and thyme, then cook until reduced and syrupy. Set aside.
3. Season the ribeye steaks with salt and black pepper. Heat a skillet over medium-high heat with avocado oil and butter. Cook steaks for 3–4 minutes per side for medium-rare, or longer if desired. Let rest for 5 minutes, then slice thinly against the grain.
4. Preheat the oven to 375°F (190°C). Slice the baguette into ½-inch pieces, arrange on a baking sheet, and toast lightly for 6–8 minutes.
5. Top each toasted slice with shredded gruyere, a spoonful of onion marmalade, and slices of steak.
6. Place the bruschetta back in the oven for 3–5 minutes, just until the cheese melts.
7. Garnish with fresh thyme before serving warm.

Servings and Timing

This recipe makes about 12–15 pieces of bruschetta, serving 6–8 people as an appetizer. It takes around 25 minutes to prepare the marmalade, 15 minutes to cook the steak and assemble, plus a few minutes of oven time so about 45 minutes total.

Variations

Sometimes I swap ribeye for sirloin or filet mignon for a leaner cut. If I don’t have gruyere, I like using provolone or fontina. For extra richness, I brush the toasted baguette slices with garlic butter before topping. A drizzle of balsamic glaze also works beautifully with the steak and onion flavors.

Storage/Reheating

I store leftover steak and onion marmalade separately in airtight containers in the refrigerator. The steak lasts up to 3 days, while the marmalade keeps for up to 1 week. To reheat, I quickly warm the steak slices in a skillet and reassemble the bruschetta fresh. I don’t recommend storing fully assembled bruschetta since the bread gets soggy.

FAQs

Can I make the onion marmalade ahead of time?

Yes, I prepare it up to 3 days in advance and refrigerate it.

What cut of steak works best?

I like ribeye for richness, but sirloin or filet also work.

Can I grill the steak instead of pan-searing?

Yes, I grill it over high heat for the same cook time.

Do I need to peel the onions for the marmalade?

Yes, I peel and slice them thinly for the best caramelization.

Can I use white wine instead of red?

Yes, but red wine gives a deeper flavor.

What bread works best for bruschetta?

I prefer a baguette, but sourdough also works nicely.

Can I use a different cheese?

Yes, fontina, provolone, or even mozzarella are great substitutes.

Can I make this into a full meal?

Yes, I serve the steak with onion marmalade over mashed potatoes or pasta.

How do I keep the steak juicy?

I rest it before slicing and cut against the grain.

Can I serve this at room temperature?

Yes, but I prefer it warm so the cheese is melted and the steak is tender.

Conclusion

This steak bruschetta with French onion marmalade is one of my favorite ways to impress guests. I love the layers of flavor from the caramelized onions, juicy ribeye, and melted cheese on a crispy baguette. It’s elegant, comforting, and always a hit at gatherings.

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