Looking for a new meat recipe? Who isn’t?!? This Sweet Onion Roast is easy, versatile, and a no-brainer for Shabbos or Yom Tov.
By Chantzy Weinstein
I learned about this recipe while sitting around and enjoying the company of friends in the bungalow colony…isn’t that where all good recipes come from? Rechie Bergman, who shared this amazing recipe with us a while back. One great part of this (besides for the smell in the house while it cooks!) is the versatility! Virtually any standard roast or steaks that you pick up at the butcher will work! See our recommendations below.
- 1 roast or multiple, almost any type! (French roast, brisket, club steaks, London Broil, rib steaks)
- ¼ cup oil
- 1 large Spanish onion, sliced into rings
- 3 garlic cloves or 3 frozen garlic cubes
- 3 tablespoons onion soup mix
- ¼ cup teriyaki sauce
- ¼ cup sweet wine, white or red
- 3 teaspoons brown sugar
- Onion powder, for sprinkling
- Black pepper
- Preheat oven to 300ºF.
- Prepare the sauce. Heat oil over low heat in a saute pan. Add onion and garlic and cooks, until onions are translucent. Don’t be tempted to turn the heat up and make this go quicker!
- Add remaining ingredients and keep flame on low, stirring every few minutes until onions are golden.
- Pour sauce over your meat. Cover and bake for 1 hour per pound of meat. Slice, if needed, and rewarm in the sauce.
Chantzy Weinstein is a makeup artist, Chai Lifeline Tour de Simcha biker participant, Spin instructor, enthusiast cook, and a “Queen of Lists.” Follow her on instagram @chantzyw.
Read more of Chantzy’s articles here.