Tonight’s meal features our chefs’ twist on the ultra-savory classic, French onion soup. We start with red wine–brined beef, slow cooked until fall-apart tender, and then topped with melty Swiss cheese. It’s served over a creamy cauliflower mash made with heavy cream, Parmesan, and chives. A caramelized onion jus, perfect for drizzling over the beef, imparts deep, rich flavors to the main course, while a side of broccoli gives balance to the dish.

Ingredients: Water, Beef Chuck, Riced Cauliflower, Broccoli, Onions, Grated Parmesan Cheese ((Parmesan Cheese (Pasteurized Cow’S Milk, Cheese Culture, Salt, Enzymes), Water, Milk Protein, Modified Food Starch, Palm Oil Blend, Salt, Disodium Phosphate, Citric Acid, Xanthan Gum), And Calcium Propionate (Preservative)), Shredded Swiss Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes, Anti-Caking Agents (Potato Starch, Powdered Cellulose, Natamycin)), Heavy Cream, Olive Pomace Oil, Cabernet Sauvignon Wine (Grapes, Sulfites), Reduced Brown Stock Base ((Veal Bones, Water), Beef Stock, Mirepoix Stock (Made Of Carrot, Celery And Onion Stocks), Red Wine, Tomato Paste, Gelatin, Salt, Carrot Stock, Celery Stock), Garlic, Sea Salt, Dried Onion Flakes, Paprika (Paprika And Silicon Dioxide (Added To Make Free Flowing)), Granulated Onion, Thyme, Granulated Garlic, Smoked Black Pepper (Pepper, Smoke Flavor), Black Pepper, Toasted Garlic Powder, Dried Chives, Ground Bay Leaves