Roasted onions are an easy alternative to caramelized onions if you’re going to be BBQing. It works great as an accompaniment to a great steak or as I like to do sometimes a great addition to a simple salad. The only trick to this recipe is to “know your grill”. The onions need high heat and lots of time and turning. Once you get an idea of how long it will take on your grill all you’ll need to do is turn them occasionally to get the great caramelization on all sides, the longer you cook the deeper the caramelizations gets.
Ingredients for Roasted Onions
Medium onions peeled
Aluminum foil
Hot grill or oven
Directions for Roasted Onions
Truly an easy recipe. Wrap the onion tightly in the foil and place on the grill as close to the heat as you can get. Rotate occasionally to make sure all sides get cooked evenly. When done remove carefully from the foil and serve either whole or sliced as an accompaniment to a great steak. Drizzle a little Balsamic vinegar over top to punch it up a little.
Or dice it with tomatoes and Olive oil and Balsamic vinegar, salt and pepper and serve as a side salad.
Sadly onions are not on the diet for a delicate S.A.P.P., but these usually come with STEAK!!!!!!!!!! so 5 paws for the side dish.
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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.
The Official Taste Tester
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.
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.
If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .
Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.
