Sunday, July 26, 2009
Garnish for Steak
Now that you have a lovely Petit Sirloin that has reclined in a mesquite marinade all afternoon and is barbecued to a tantalizing medium rare, you need the final touch to make your husband cry and to entice everyone within a five-block radius into drooling and knocking down your door demanding to have some.
I'm talking of course about caramelized onions. Trust me, they really put this baby over the top. And they are SO easy! Here's the secret:
Slice half of a Walla Walla sweet onion in to super thin slices. Leave them in rings if you can. (I'm not usually that talented with a chef's knife.)
In a non-stick skillet or wok, heat 2 tablespoons of olive oil on medium-high heat until a drop of water sizzles.
Toss your onions into the oil. Sprinkle with half a teaspoon or so of salt and (are you ready for this?) two teaspoons of brown sugar. Aaahhhhh.....
Let the bottom layer get a touch of brown on the edges then turn. The sugar will caramelize in the oil, but keep stirring and turning from time to time so they don't scorch. When they are good and limp and light brown, remove from heat and serve immediately on your barbecued steak or chicken. (2-3 servings)