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.
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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