Caramelized Onions for Steak
Ingredients
This recipe is for two steaks, if your cooking for more you will need a larger sauté pan. You don't want to pile the onions up in the pan , you need as close to a single layer as possible.
1 large or 2 medium Valdosta or sweet onions thinly sliced
2 Tbs butter
1 Tbs canola oil
3 Tbs sugar
4-5 Tbs good Balsamic vinegar
1 cup water (to prevent onions burning if necessary)
Preparation
1
Peel and halve the onions and slice then very thin.
2
In a large sauté pan melt the butter and oil on moderate heat. Add the onions in as much as a single layer as possible. Gently stir the onions to coat with the butter and oil and once coated leave them in a single layer and allow the pan to do it's job.
3
As the onions begin to brown with a spatula turn them allowing the onions to begin to brown evenly.
4
Keep a watch on the pan and do not allow the onions to burn. If it appears the are beginning to burn add a little water to slow the cooking process. If you find it necessary to add water, as you add it deglaze the pan scraping up any brown bits (fond).
5
Continue to allow the onions to cook turning occasionally.
6
After 30 -40 minutes you should have fairly good results. At this time add the sugar and stir to combine, then let the onions brown more in the pan turning once in a while to keep them from burning.
7
Once the onions are completely browned leave the pan on low and begin your steaks.
8
Just before the steaks are finished, bring the onions up to a medium high heat add the Balsamic vinegar deglazing the pan with it. Stir to combine, remove from the heat and top on the steaks and enjoy.
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About
I think that the person who coined the phrase "patience is a virtue" was attempting to make french onion soup. The seemingly simple act of caramelizing onions is in fact not quite so simple.
Added:
Sunday, February 22, 2015 - 6:34am
