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 simply-roasted broccoli gives balance to the dish.

Ingredients: beef chuck roast, broccoli, cauliflower, onions, water, shredded swiss cheese (pasteurized part skim milk, cheese culture, salt, enzymes, natamycin (a natural mold inhibitor)), grated parmesan cheese (milk, cheese cultures, salt, enzymes), cabernet sauvignon wine, olive oil, heavy cream, garlic, 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), dehydrated onion flakes, granulated onion, paprika, smoked black pepper, granulated garlic, sea salt, thyme, black pepper, bay leaf, toasted garlic powder, dried chives