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The Boston Globe

Food & dining

sunday supper

Onions are sandwiched with steak, simmered in soup

Saucy steak and onion sandwiches.

Karoline Boehm Goodnick for The Boston Globe

Saucy steak and onion sandwiches.

Few soups, stews, or braises can do without onions, mostly for the sweet quality they lend a dish. Here they play a starring role in smothered steak and cheese sandwiches and in a quick onion soup.

The first night, fill crusty baguettes with steak and greens, then use some of the meat for soup. Skip the traditional gratineed cheese topping on the bowls in favor of thyme-flavored homemade croutons and grated Parmesan, and serve the broth with a kale-apple salad. Both dishes are hearty enough to do their warming thing on a frosty night.

SHOPPING LIST

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(For sandwich, soup)

1½ pounds sirloin tips

1½ cups grated sharp cheddar

½ cup grated Parmesan

1 large baguette

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2 Spanish onions (about 1½ pounds)

5 ounces baby kale or mesclun

1 firm apple

Few sprigs fresh thyme

Salt and pepper

¾ cup olive oil

2 tablespoons red wine vinegar

1 tablespoon soy sauce

1 tablespoon tomato paste

1 tablespoon Worcestershire sauce

1 teaspoon chile-garlic sauce (such as sriracha)

¼ cup dry sherry

5¼ cups beef stock

Tony Rosenfeld can be reached at tonyrosenfeld87@gmail.com.

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