Ingredients

• 6 medium sweet onions, thinly sliced
• 7 oz Deli aged white cheddar cheese, shredded
• 4 tablespoons unsalted butter
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 1 teaspoon dried thyme
• Cooking spray
• 2 cups heavy whipping cream (or half-and-half)
• 6 large eggs (or 1 ½ cups egg substitute)
• 1 package corn muffin mix (6–8.5 oz)

Steps

1. Slice onions; shred cheese. Melt butter in large sauté pan on medium. Stir in onions, salt, pepper, and thyme; cook 20–30 minutes, stirring occasionally, or until onions are soft and browned. Remove pan from heat.
2. Preheat oven to 350°F. Coat 13- x -9-inch baking dish with spray. Beat cream, eggs, and corn muffin mix in large bowl until blended, then pour into baking dish; top evenly with cheese and onion mixture.
3. Bake 30–35 minutes or until golden and center is set. Let stand 10 minutes to cool before serving.

Ingredients

• ½ cup red wine vinaigrette
• ½ teaspoon ground red pepper (optional)
• 1 package dried cherries (4–5 oz)
• 1 package baby kale salad blend (4–5 oz)
• 1 (3.5-oz) package fruit and nut mix
• 1 cup crumbled feta cheese

Steps

1. Combine vinaigrette and red pepper (if using) in large salad bowl; whisk to blend. Add cherries and let stand 10 minutes (cherries should begin to plump).
2. Add remaining ingredients to bowl; toss to coat. Serve.

Ingredients

• 2 medium sweet onions
• 8 cloves garlic
• 1 tablespoon kosher salt
• 2 teaspoons pepper
• 2 teaspoons dried thyme
• 1 standing rib roast (4–5 lb)
• 1 ½ cups reduced-sodium beef broth (or stock)
• 1 cup red wine (or beef broth)
• 2 tablespoons Worcestershire sauce

Steps

1. Preheat oven to 425°F. Slice onions thinly (about 2 cups); chop garlic finely. Combine salt, pepper, and thyme; coat roast evenly with seasoning on all sides. Arrange onions and garlic in bottom of roasting pan, then place roast over onion mixture; bake 20 minutes or until browned.
2. Reduce oven to 350°F; continue baking 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
3. Preheat large sauté pan on medium-high 3 minutes. Transfer onion mixture to pan; cook 8–10 minutes until browned. Pour in broth, wine, and Worcestershire sauce and bring mixture to a boil. Reduce heat to medium and simmer 5 minutes.
4. Meanwhile, slice roast. Serve roast with onion au jus.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking beef, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.