Caramelized onions stewing in the pan make for a wonderful aroma – add some bourbon and a few other things and it’s a match with a piece of grilled steak or pork chop.
Remember, I was mentioning that my freezer in the garage is kinda full of frozen beef? Mostly steaks. I think this one was a prime ribeye from Costco since it was in a vacuum sealed bag. I can’t remember the last time I grilled a steak – I’ve had steak at my son’s home – I never order it at a restaurant because I think I can make it better anyway. So, I defrosted a nice big steak – enough for 2 meals for me. It was 4:00 in the afternoon once it was defrosted (I plunged the sealed bag into a big bowl of cold water, put a big wide bowl on top and put a weight in the middle to keep the steak submerged). It took about 2-3 hours and it stayed very cold. Grilled or sautéed onions with a splash of bourbon were what appealed to me so I researched several recipes online. I went off on a tangent and added a variety of things
I decided not to fire up the outdoor grill, but instead I cooked the steak in my sous vide. It needed a minimum of 2 hours at 131°F, and that was just exactly how much time I had before my approximate dinner time at 6:30. The beauty of the sous vide is that I could have cooked it for 4 hours at 131° and it would have been the same, perfectly cooked medium rare.
Meanwhile, I started making the onions. Sliced them – not paper thin as they kind of come out as a gloopy mess – a little thicker than that. They are gently sautéed in olive oil and butter. It takes awhile for them to sweat off all the liquid, but it’s enhanced with just a teaspoon of brown sugar. Once they began to brown they need more frequent stirring so they don’t burn. Once they get to a dark golden brown you can finish – or you can let them go to a full mahogany color if you’d prefer. By then it had been about 35 minutes and I was ready to eat, so I added in the liquids (Worcestershire sauce, a dash of soy sauce, mustard, and bourbon). It took another 5+ minutes for that liquid to be absorbed and simmered off – I wished I’d left just a smidgen of liquid to drizzle onto the steak, so keep that in mind if you make this.
My sous vide steak was ready to finish – it was fully cooked, but it has a kind of insipid grayish color to the outside when it’s done in the sous vide, so I fired up my stovetop grill and got it smoking hot and plopped that steak on there for about 90 seconds per side – that’s all it needed. I let it sit for about 5 minutes on a cutting board, cut it in half and served it with the onions on top.
What’s GOOD: oh my, yes, it was delicious. Loved the sweet onions – I could have eaten double the amount if they’d been there – I saved half for a 2nd meal. The bourbon flavor was very subtle. Altogether delicious. If you like bourbon, you could add more – I will next time.
What’s NOT: really nothing other than the time it takes to sweat down and caramelize the onions.
* Exported from MasterCook *
Caramelized Onion Sauce with Bourbon
Recipe By: My own concoction, but loosely based on several online recipes
Serving Size: 2
1 large yellow onion — peeled, sliced thinly
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon brown sugar
1 clove garlic — smashed
1 tablespoon Worcestershire sauce
1 teaspoon soy sauce — reduced sodium
1 teaspoon Dijon mustard
1/4 cup bourbon
1. Slice onions and add to a skillet in which you have heated the oil and butter. Stir frequently – it will take awhile – about 20 minutes – to get most of the water out of the onions, then they’ll begin to get golden, then darker and darker. Turn down the heat so the onions don’t burn. Once they’ve reached the color you like, add the garlic and stir for about 30 seconds or so.
2. In a small bowl combine the Worcestershire, soy sauce, Dijon and bourbon. Mash up the mustard so it’s mostly disappeared into the liquid.
3. Add liquid to the pan of onions and cook over low heat until nearly all the fluid has evaporated – about 4-5 minutes. It’s nice to have just a little tiny bit of liquid left to drizzle onto the grilled meat.
4. Pile on top of a piece of grilled steak or pork chop.
Per Serving: 220 Calories; 13g Fat (73.6% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 338mg Sodium.