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 dry 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. Spread onions and garlic in bottom of roasting pan, then place roast on top (wash hands); roast 20 minutes or until browned.
2. Reduce oven to 350°F; bake 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 from roasting pan to sauté pan; cook 8–10 minutes until browned. Pour in broth, wine, and Worcestershire sauce; bring mixture to a boil, then reduce heat to medium and simmer 5 minutes.
4. Meanwhile, slice roast. Serve roast with onion au jus.