Caramelized Onions for Steak
By: dad1337
Published: Sunday, February 22, 2015 - 6:34am

Ingredients




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)

Preparation

1 Peel and halve the onions and slice then very thin. 2 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. 3 As the onions begin to brown with a spatula  turn them allowing the onions to begin to brown evenly. 4 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). 5 Continue to allow the onions to cook turning occasionally. 6 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. 7 Once the onions are completely browned leave the pan on low and begin your steaks. 8 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.

About

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.