This is the perfect side dish to your steaks and other meats.
Steaks are one of my favorite mains to serve, especially when there’s a long Yom Tov and a lot of meals–everyone appreciates something grilled fresh (even if it’s on a grill pan) as a change from those long braised meats. There’s more about this simple meal that I like to serve in this post (of course, adapt for Pesach).
But I also want those steaks to look beautiful on the platter when I’m serving them, especially when I’m serving minimal dishes at that meal.
In comes these onions. I make them ahead of time and serve them on the platter with the sliced steak (I always make them when I’m serving the Cowboy Steak from Best of Kosher too). Add some fresh herbs on top (you can add some roasted potatoes to the platter too if you like) and you have a gorgeous steak platter. Add a fresh, green salad and it’s a gorgeous, fresh meal that’s a nice and welcome change.
You can use either pearl or cipollini onions if you can find them. Shallots would also be great. These onions don’t only complement the meat. They’re a star themselves.
The only part that’s a bit of work is peeling those onions. Boil them for a couple minutes first, then drain and let cool. Once you’ve done that, cut off the stem and you can easily pop them out of the skin.
See?
The rest is easy! Saute them for a bit in some olive oil. Once they’re getting some color, add the sugar,
water, and red wine (balsamic vinegar also works). Bring liquid to a boil, then lower heat and cover. Let them cook for 15-20 minutes, until the liquid evaporates (time can vary, depending on how high your fire actually is).
Uncover towards the end so you can keep an eye on them. They should be super tender and melt-in-your-mouth at this point. Keep them in a tightly sealed container in the refrigerator! They’re easy to rewarm before serving (briefly in the oven will do the job).
Caramelized Pearl or Cipollini Onions
Ingredients
- 1 lb pearl or cipollini onions or shallots
- 3 tbsp olive oil
- 1 heaping tbsp sugar
- ⅓ cup water
- ¼ cup red wine
Instructions
- Bring a pot of water to boil. Add onions and boil for 2 minutes. Drain. Once cool enough to handle, slice off stem and pop the onions out of the peel.
- Heat olive oil in pan. Add onions and sauté for 5 minutes, until golden.
- Add sugar, water, and wine. Bring to a boil then lower heat to medium. Cover pan and cook until liquid is almost absorbed, about 20 minutes. Uncover towards the end so you can keep an eye on the onions (don’t overcook).
- They should be super tender and melt-in-your-mouth at this point. Keep them in a tightly sealed container in the refrigerator! They’re easy to rewarm before serving (briefly in the oven will do the job).
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This is so going on my menu! Thank you!
Looks delicious! Can this be frozen? Or how long would this last in the fridge?
I haven’t tried freezing it, but I imagine it would freeze perfectly fine, as this is something that you want to be soft, not crispy. I think you’re def good for at least a week in the fridge.
What is the meat that’s in the photo? Cam we get the recipe?
That recipe is coming! We will link it here once the post goes live.
Yay amazing was just going to ask that exact question. Looks yum I want to eat it right off the screen…;)
At what point do you check the onions….? Meaning for bugs or worms?
wondering about the kashrus requirements re checking pearl onions for incsects-anyone?