Printer Friendly

Putting onions to work in relish, in sandwiches, with steak.

Putting onions to work in relish, in sandwiches, with steak

Versatile onions can be hot, sweet, crisp,or limp, depending on how you handle them. On page 122, we discuss onion-cooking techniques that achieve specific results. Here are a few dishes that benefit from these techniques.

Onion-Mint Relish

The onion flavor in this crisp relish istempered slightly by the addition of mild tart-sweet mint marinade. Serve with barbecued meats or in sandwiches, or add to green salads.

1/4 cup rice vinegar (or white winevinegar with 1 teaspoon sugar)

2 teaspoons sugar

2 tablespoons minced fresh mintleaves

3 to 4 cups crisp raw onion shreds(recipe on page 126)

1/2 cup shredded carrot

Salt

Mix vinegar and sugar until sugar dissolves.Mix in mint, onion shreds, and carrot, and add salt to taste. Serve, or cover and chill up to 4 hours. Makes 3 to 4 cups, 6 to 8 servings.

Steak with Sauteed Onions

Here, chopped onions are sauteed to developcharacteristic flavor and a toasty sweetness, then cooked in red wine. The onions sop up the wine, making a delicious sauce for steak.

1 tablespoon butter or margarine

1 tablespoon salad oil

4 tender boneless beef steaks (about6 oz. each) such as loin or rib, cut 1 to 1 1/2 inches thick

1 large onion (3- to 3 1/2-in. diameter),chopped

1/2 cup dry red wine

Salt and pepper

In a 10- to 12-inch frying pan, melt butterwith oil over medium-high heat. Add meat and cook, uncovered, until well browned on each side, about 4 to 6 minutes a side for rare meat (cut in thickest part to test). Transfer meat to a serving platter and keep warm.

Add onion to pan drippings and cook,stirring often, over medium-high heat until soft, 5 to 6 minutes. Add wine and boil, uncovered, until most of liquid evaporates, about 1 1/2 minutes. Spoon over steaks. Sprinkle with salt and pepper to taste. Makes 4 servings.

Slow-cooked Onion Sandwich

Onions turn remarkably sweet and mellowwhen cooked long on low heat. Pile the golden, limp slices on toasted rye for open-faced sandwiches. Eat them with a knife and fork.

6 slices dark rye bread

Dijon or German mustard

6 thin slices (6 oz. total) BlackForest, Westphalian, or baked ham

6 slices (4 to 5 oz.) Swiss cheese

4 cups hot slow-cooked onions(recipe on page 125)

Coarsely ground pepper orchopped parsley

Place bread in a single layer on a 12- by15-inch baking sheet. Broil about 4 inches from heat until toasted, then turn and toast other side, about 2 minutes total. Spread top of each slice with mustard and lay ham and cheese equally on each slice. Return to oven and broil until cheese melts, about 1 minutes. Poon an equal amount of onions on each slice. Sprinkle with pepper or parsley. Makes 6 open-faced sandwiches.

Glazed Onions

Simmered in broth and water, onions losetheir hot taste and develop a compound that is much sweeter than regular sugar. Then, as juices--enhanced by soluble sugars from the onion--are reduced, they form a sweet, rich glaze.

2 tablespoons butter or margarine

16 small onions (1- to 1 1/2-in.diameter), peeled

1 cup regular-strength beef broth

1/2 cup water

In a 10- to 12-inch frying pan, melt butter.Add onions, broth, and water. Cook, covered, over medium-low heat, shaking pan often, until onions are tender when pierced, about 20 minutes. Uncover pan and boil over high heat, shaking pan often until pan juices thicken and lightly glaze onions, about 5 minutes. Serves 4.

Egg Salad Sandwich with Crisp Onions

1/3 cup mayonnaise

1 tablespoon Dijon mustard

6 hard-cooked large eggs, peeledand coarsely chopped

Salt and pepper

Butter or margarine

4 slices pumpernickel bread

1 small cucumber, thinly sliced

6 cups crisp-fried onions (recipe onpage 126)

In a bowl, mix mayonnaise and mustard.Gently mix in eggs and salt and pepper to taste. Butter 1 side of each bread slice. Arrange a single layer of cucumber slices on each piece of bread, overlapping slightly. Mound equal portions of egg salad on cucumber. Garnish each sandwich with a handful of crisp-fried onions. Offer remaining onions and cucumber slices to eat alongside. Makes 4 servings.
COPYRIGHT 1987 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1987 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:May 1, 1987
Words:704
Previous Article:Soup or sauce? It surrounds salmon, peas, or chicken.
Next Article:Just how fast can you produce a loaf of yeast bread?
Topics:


Related Articles
Fajitas - you barbecue a meat-market discovery - skirt steak. Then build a burrito.
What makes an onion work?
Building a better burger: one secret is the relish.
Steak and sauce together on the barbecue.
Paradise is onion slices between two pieces of bread.
Recipes for cooking game.
Food with a Florida flair.
Well bred, Italian-style.
Paris and onions.
food: Know your onions for couch potatoes.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters