Onion – Page 2 – Rants Raves and Recipes

February 19, 2015August 12, 2015

Caramelized Onions for Steak

Caramelized Onions for Steaks

I think that the person who coined the phrase “patience is a virtue” was attempting to make french onion soup or caramelized onions for steaks. The seemingly simple act of caramelizing onions is in fact not quite so simple.

In order for onions to get to the rich dark brown texture takes a lot of time. Moderate heat to prevent burning and allowing the sugars to exude and brown can take up to an hour.

The following recipe isn’t for soup, it’s a rendition made to top steaks. I use a few tricks to help the flavors along and the results make any steak a “masterpiece”.

For good results I like to use Valdosta (sweet) onions . You can use others, but watch them. Some onions have a very high water content and will take an extremely long time to render out all that juice before they begin to brown.

Ingredients for Caramelized Onions for Steak

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)

Directions for Caramelized Onions for Steak

Peel and halve the onions and slice then very thin.

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.

As the onions begin to brown with a spatula turn them allowing the onions to begin to brown evenly.

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).

Continue to allow the onions to cook turning occasionally.

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.

Once the onions are completely browned leave the pan on low and begin your steaks.

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.

It’s beef and since I can’t have the other stuff I get the “sanitized version. I’m Mooooooooved to say I love the steak.

Yum

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)

Instructions

Peel and halve the onions and slice then very thin.
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.
As the onions begin to brown with a spatula turn them allowing the top sides to begin to brown.
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).
Continue to allow the onions to cook turning occasionally.
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.
Once the onions are completely browned leave the pan on low and begin your steaks.
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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August 28, 2013June 14, 2017

Sausage Peppers and Onions

Sausage Peppers & Onions — Sausage Peppers and Onions

Sausage Peppers and Onions

Such simple ingredients to make such a great meal. Cooked properly it could become one of your favorite meals. It’s easy to prepare and makes a great anytime dinner. Leftovers, if there are any , go great with a baguette for a sandwich. The sausage can be sweet, hot or a combination of both, your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.

Ingredients for Sausage Peppers and Onions

approximately 6 Italian sausage
6 medium bell peppers, cored and sliced not too thin
2 large white or Spanish onions sliced
4 cloves of garlic finely diced
4-5 Tbs good Olive oil
salt and pepper to taste

Directions for Sausage Peppers and Onions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 – 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.

Here are a few items to help make this recipe:

Zwilling J.A. Henckels Twin Four Star 6-Inch High Carbon Stainless-Steel Chef’s Knife
Certified International Garden of Olives 5-Piece Pasta Sets
Cuisinart 622-36H Chef’s Classic Nonstick Hard-Anodized 14-Inch Open Skillet with Helper Handle

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Sausage Peppers and Onions

2013-08-28 23:59:30

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Ingredients

approximately 6 Italian sausage
6 medium bell peppers, cored and sliced not too thin
2 large white or Spanish onions sliced
4 cloves of garlic finely diced
4-5 Tbs good Olive oil
salt and pepper to taste

Instructions

In a large frying pan place the Olive oil and on medium to medium high heat cook the sausage until it is browned well on all sides. As the sausage cooks it will begin to curl, at this point cut in half and continue to cook and brown all sides. When the sausage are nicely browned on all sides add the peppers onions and garlic. Stir lightly to combine and then let the pan do the work stirring every 3 - 4 minutes to cook the vegetables all the way through. When the vegetables are cooked through put all in a colander to drain off the excess oil and grease. Once drained return to pan, taste and adjust seasoning if necessary. The sausage can be served whole or cut on a bias into bite size pieces. Then plate, serve by itself or with pasta or rice.

Notes

The sausage can be sweet, hot or a combination of both your choice. The bell peppers can be all one type or a combination, I like to use green, yellow , and red for a nice presentation. It can be a stand alone dish or served with pasta or rice.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

July 27, 2013November 14, 2014

Onion Tart

Great deal at the green grocer on onions so I bought a bunch and needed a great recipe to use some of them up. This one is a winner. These onions were extremely watery so it took quite a bit of time to sweat them so I changed up the recipe a little and it came out just fine.

Ingredients for Onion Tart

1½-2 pounds Spanish Onions thinly sliced
¼ pound bacon diced
2 cloves garlic finely chopped
2tbs butter + 1 tbs olive oil
2 eggs
½ cup half & half or heavy cream
salt & pepper
¼ tsp nutmeg
¼ flaky pie dough recipe*see note below

Directions for Onion Tart

Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.

In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.

In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.

Preheat oven to 350°

In a large bowl place the cream and the eggs and salt & pepper and nutmeg and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 – 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.

Serve hot, with sour cream or creme fraîche on the side.

*You can acces the flaky Pie dough recipe by using the “search my site” bow on the front page or by this link http://www.rantsravesandrecipes.com/flaky-pie-crust/

Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 10-Inch Quiche Pan
All-Clad 5112 Stainless 12-Inch Fry Pan
Duralex Lys Stackable 10-Piece Bowl Set

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Onion Tart

2013-07-27 22:18:37

A tasty savory pie, great for a light meal or a appetizer

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Ingredients

1½-2 pounds Spanish Onions thinly sliced
¼ pound bacon diced
2 cloves garlic finely chopped
2tbs butter + 1 tbs olive oil
¼ tsp nutmeg
2 eggs
½ cup half & half or heavy cream
salt & pepper
¼ flaky pie dough recipe

Instructions

Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.
In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.
In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.
Preheat oven to 350°
In a large bowl place the cream and the eggs and salt & pepper and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 - 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.
Serve hot with sour cream or creme fraîche on the side.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/