Take the main flavors of onion and tarragon and mix them in a lighter topping. We've made sweet onions the star here. Vidalias are a good choice, as their peak season approaches. Simply saute them in a small amount of butter until they become golden and even sweeter, then add fresh tarragon leaves. Your steak will thank you.

Try this topping for chicken breasts too.

Beef Rib-Eye Steaks With Sweet Onion-Tarragon Topping

Makes 4 servings

2 large beef rib-eye steaks, trimmed

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons butter

1 large sweet onion, such as Vidalia, halved, thinly sliced

2 sprigs fresh tarragon, leaves removed, chopped

1. Season the steaks on both sides with half of the salt and half of the pepper; set aside.

2. Melt the butter in a large skillet over medium-high heat; add the onion. Cook, stirring often, until tender and beginning to brown, about 10 minutes. Add tarragon; cook, stirring often, 2 minutes. Stir in remaining salt and pepper; transfer to small serving bowl.

3. Heat skillet over high heat; add steaks. Cook until browned, about 3 minutes. Turn; cook until browned, 3 minutes. Reduce heat to medium-low; cook to desired doneness, about 5 minutes for medium.

4. Transfer steaks to cutting board; let rest 5 minutes. Cut steaks in half, or slice if desired. Serve with onion topping.

Per serving: 280 calories, 22 grams protein, 3 grams carbohydrates,19 grams fat, 117 milligrams cholesterol, 336 milligrams sodium, no dietary fiber