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)


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.


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.


Sunday, February 22, 2015 - 6:34am


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