Entrecôte with Caramelized Red Onions

13 Dec

As much as we like a good steak, sometimes we need a variation.  I am not big on making sauces (feels too involved after work), but I recently caramelized red onions to go with an entrecôte steak for dinner, which turned out nicely.  I added some lemon juice to the red onions, which gave them a kind of bright, chutney-like quality.  If you like onions, the caramelized red onions make a good alternative to a sauce for steak.

Thinly slice 3 red onions and finely mince 3 garlic cloves.  In a saute pan, heat about a tablespoon of olive oil.  When hot, add the onions.  Salt, stir, and turn down the heat to medium-low.  Sprinkle fresh thyme leaves (take the leaves off the sprig).  Put a lid on the pan and let the onions cook down.

When the onions have cooked down, add the juice of half lemon.  Stir, and serve on top of steak — such as an entrecôte.

David was very excited with the entrecôte with red onions, with a side of roasted cauliflower.


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