Friday, January 25, 2008

Burgundy Onion Rings




I used this recipe for many years but recently find myself using the Pinot Noir Braised Onions more frequently. This is probably because I cook steak much less often. These are best on top of a piece of good steak.  (photos at left are for 1/3 recipe to serve 2)


Cut:

3 large sweet onions into ¼ " slices

and separate into rings. Heat:

3 T butter or olive oil

Add onions and cook while stirring until well coated. Add:

4 whole cloves
Salt and pepper to taste

Cook until browned. Add:

1 cup Burgundy (or other dry red wine) wine

Cover and simmer for about 15 minutes or until onions are tender. Discard cloves. Remove cover and cook until wine is reduced almost to a glaze.

June 2015:  When Ed bought a steak for dinner I remembered .... When I was a kid, several times a summer we would go to a neighbor's cottage on a lake in NH  for steak and onions. I don't much remember the steak but the onions I can still taste.  Cooked over charcoal in a huge cast iron skillet in what I am sure was a decadent amount of butter until they were not just brown but somewhat charred, these onions were so good. Will make some time but made these last night and finally took some photos for my blog.  Almost as good as the Pinot Noir Braised Onions and much quicker to make.  

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