Steak And Caramelized Onions Crostini Food

EASY CARAMELIZED ONIONS CROSTINI

Steps:

• Place the onions in large pot over medium-high heat, with butter and a generous pinch of kosher salt. Cook until the butter melts into the onions and steam begins to come off. Reduce heat to low. To ensure and expedite softening, I cover the onions for about 35 minutes with a lid to build steam and keep the moisture in, stirring every 12-15 minutes. Once you remove the lid, cook for 20 minutes, stirring a few times. During the last 20 minutes, add the white wine and allow it to cook off. Continue cooking until the onions have reached your desired level of caramelization.
• While the onions caramelize, prepare the crostini. Use a pastry brush to lather olive oil onto both sides of the bread. Line the slices on a baking sheet and place on the center rack of the oven. Turn the broiler to 450. Toast slices for 2-4 minutes (depending on your broiler), then remove, flip the bread, and toast the other side for an additional 2-3 minutes.
• Allow bread to cool, then spread on goat cheese, caramelized onions, and thyme leaves. Serve warm or chilled.

CARAMELIZED ONION CROSTINI

Steps:

• Melt 4 tablespoons butter in a large skillet over medium heat. Add 3 sliced onions, 3 chopped anchovies and 2 teaspoons chopped thyme; season with salt and pepper and cook until the onions are golden brown, 20 minutes. Slice 1 baguette in half lengthwise. Butter the bread; top with the onions, pitted nicoise olives and a drizzle of olive oil. Bake in a 400 degrees F oven until the bread is crisp, 15 minutes. Cut into pieces; top with shaved parmesan.

BEEF CROSTINI WITH CARAMELIZED ONION MARMALADE

Steps:

• Preheat oven to 350 degrees F. Preheat a grill to medium-high heat.
• Brush the slices of focaccia with the olive oil. Place on a sheet pan and grill until crispy, about 5 minutes. Set aside.
• In a medium saucepan, combine the onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until the sugar is dissolved, about 5 minutes. Reduce heat to low and simmer for 30 minutes, until the sauce is the consistency of marmalade.
• Grill the beef tenderloin, turning to mark all sides, until medium rare, about 10 to 15 minutes total. Let rest for 10 minutes, then thinly slice the meat. Place a slice of beef on each rosemary focaccia crostini and top each with a teaspoon of onion marmalade.

CROISSANT STEAK SANDWICHES WITH CARAMELIZED ONIONS AND HORSERADI

Steps:

• Mix mayonnaise and horseradish in small bowl to blend.
• Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkle tenderloin steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steaks to work surface.
• Melt 3 tablespoons butter in same skillet over medium-high heat. Add onions; sauté until dark brown, about 25 minutes. Add mushrooms; sauté until tender, about 5 minutes. Add broth; boil until juices are reduced to glaze, stirring occasionally, about 1 minute. Season onion mixture to taste with salt and pepper.
• Place 1 croissant bottom, cut side up, on each of 4 plates. Spread each with horseradish mayonnaise and top with 1/2 cup arugula. Thinly slice steaks and divide among croissants. Top with onion mixture. Spread remaining mayonnaise on cut side of croissant tops. Place tops on sandwiches.

PEPPERED BEEF WITH CARAMELISED ONIONS

Steps:

• Heat the oil and butter in a pan over a low heat.
• Add the onions and cook for 10-12 minutes or until the onions are golden brown and caramelised. Add the mushrooms in the last five minutes. Set aside and keep warm.
• Lightly coat both sides of the steak with cracked black pepper; heat extra oil in the pan; and pan fry the steak until it is cooked as you like it.
• Remove the meat from the pan and keep it warm; add the garlic to the pan and sauté it for 1 minute; stir in the tomato paste, water and balsamic vinegar and simmer for 1-2 minutes.
• Place the steak on a serving of mashed potato, top with the caramelised onions and mushrooms and drizzle with the tomato sauce.
• Notes: I have not yet made this recipe, but when I do, since tomato paste disagrees with me (I find it too sharp), I shall be using a can of tomatoes, drained, and a teaspoon of a wonderful Australian spice Bush Tomato. If you can get hold of Bush Tomato, it's wonderfully aromatic and flavoursome without whatever is the ingredient in tomato paste that makes it sharp.

STEAK WITH CARAMELIZED ONIONS

Steps:

• Place steaks on a large plate, and rub with garlic paste and 2 tablespoons oil, coating completely. Season generously with salt and pepper. Set aside to marinate 15 minutes at room temperature.
• Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat until hot and just starting to smoke. Reduce heat to medium; add onions, and cook, stirring occasionally, until softened and golden brown, about 7 minutes. Add sugar, vinegar, and 2 tablespoons water; simmer, stirring occasionally, until onions are tender, about 3 minutes more. Transfer onions to a bowl, and season with salt and pepper. Set aside.
• Wipe skillet clean. Heat remaining 1 1/2 tablespoons oil in skillet over high heat until hot but not smoking. Cook steaks until golden brown, about 2 minutes per side for medium-rare. Transfer to a cutting board, and let rest 5 minutes before slicing.

PEPPERED BEEF AND CARAMELIZED ONION CROSTINI WITH A HORSERADISH

Steps:

• Lets start with all the components and make them one at a time.
• Horseradish Cream -- Just mix the sour cream, prepared horseradish (not creamy), vinegar, and season with a little salt and pepper to taste. Refrigerate until ready to use. The chives should be added right before serving.
• Onions -- To a medium to large sauce pan, add the butter and olive oil and bring to medium heat. Add the onions and slowly begin to caramelize them - don't rush this. It will take a good thirty minutes, but it isn't hard. After 5 minutes add a pinch of salt and sugar and continue to stir now and then. After 15 minutes the moisture (water) from the onions will start to evaporate and the onions begin to caramelize. Once they get golden brown, remove, let cool and refrigerate until you are ready to use them. They can be reheated in the microwave in just a minute when you are ready to make the crostini.
• Garlic Oil -- In a small sauce pan on medium heat, add the oil and garlic. Cook for just a minute on medium and then reduce to medium low and simmer for about 20 minutes until the garlic is golden brown. Remove the garlic and you have wonderful garlic oil. You can always buy a bottle which is expensive, and not nearly as good.
• Beef -- Add the beef broth and marsala to a small bowl to a small pan and heat until warm. Add in the beef slices and cook just a minute or two until the beef is warm. You don't want to over cook it, it doesn't take long.
• Crostini -- Slice and grill or broil just until golden brown on each side. Remove and brush each slice with some of the garlic oil.
• Onions -- As the bread is toasting and the beef warming up - heat up your onions for just 1 minute in the microwave, they are all done you just want them warm.
• Horseradish Cream -- Don't forget to stir in the chives right before you are ready to serve.
• Toppings -- Top each garlic crostini with some of the warmed caramelized onions, then a slice or two of beef, then a little of the horseradish cream.
• ENJOY!

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

CARAMELIZED ONION CROSTINI

Steps:

• In a large skillet, melt butter over medium heat. Add onions and cook, stirring, until softened. Stir in sugar and cook, stirring, until onions are browned, about 25 minutes.
• Stir in thyme, salt, pepper and vinegar. Remove from heat.
• Preheat broiler. Spread crostini liberally with onion and sprinkle with cheese. Place under broiler until cheese is melted.