French Beef Au Gratin - cooking recipe

Ingredients

1/2 c. I Can't Believe Its Not Butter (1 stick)
4 c. thinly sliced Vidalia or white onions
1 lb. beef tenderloin or sirloin steak, sliced into 1/2-inch cubes
3 Tbsp. flour
1 Tbsp. dark brown sugar, packed
1 tsp. cumin
1 tsp. salt
1/2 tsp. pepper
1 qt. beef broth
2 c. cooked fettuccine
1 c. shredded Mozzarella cheese
1/2 c. grated Parmesan cheese

Preparation

In large, heavy-bottomed pan over medium heat, melt I Can't Believe Its Not Butter!
Add onions; saute, stirring often, until caramelized but not burned, 15 to 20 minutes.
With slotted spoon remove onions to medium bowl.
Add beef to pan; brown well on all sides.
Return onions and any juices to pan.
In small bowl, mix flour, sugar, cumin, salt and pepper.
Add to pan; stir 1 minute until bubbly.
Gradually add broth, stirring to scrape drippings from pan.
Simmer 10 minutes.
Heat broiler.
Place 1/2 cup fettuccine in each of 4 (about 16 ounce) ovenproof bowls; divide beef mixture over pasta.