Recipe of the Week – Mahogany Onions
(From the Vegetable Collection at emealsforyou.com)
Our friends from Virginia were in town visiting for a few days and as always it was a foodfest. The grand finale was on Sunday night with 2 1/2 inch rib eye steaks, grilled Pittsburgh, black on the outside, rare on the inside. I was looking for a complimentary veggie to serve along with a Caesar salad, and these wonderfully flavored onions came to mind. The combination of the molasses and the cider vinegar add just the right taste; especially with the steaks.
Try these the next time you are looking for a great tasting vegetable. If using steaks remember the rule of thumb: very hot grill, 1 minute per side for each 1/4 inch in thickness. So for these steaks it was 10 minutes per side and then rest for 10 minutes.
|1||lb||onions, pearl frozen|
|1||14 oz. can||beef broth|
|0.5||tsp||pepper, fresh ground|
|1||Tb||parsley, flat leaf|
Chop the pancetta and sauté in a medium pan. Add all the ingredients except the parsley. Cook until liquid reduced to become a glaze ( about 20 minutes ). Chop parsley and sprinkle on top.
Find more intriguing recipes and ideas at emealsforyou.com).