Caramelized Onion Goodness

This is the recipe that convinced me to start this blog. It wasn't perfect, but is too good a start to not write it down somewhere. Make sure you read the notes, I don't recommend using sirloin.

Ingredients:
1.5 lbs sirloin steak cut in 1" cubes
2 medium to large yellow onions (white or red onions to make it more savory)
1 lb broccoli florets
2T butter (life is too short for margarine)
1T + 1T vegetable oil
1/2c red wine (or beef or chicken stock)

Steps:
1. Heat 1T oil in a dutch oven or large skillet over medium-high heat. While pan heats season the beef with salt and pepper. Cut the onions into quarters then 1/4" slices.
2. The pan is hot when a couple drops of water sizzle energetically when dropped in the oil. If they pop and splatter, turn down the heat. Add half of the beef cubes to the pan, spaced apart from each other. Let them sear for a few minutes without moving them. Once browned, turn them over and brown the opposite side.
3. Remove the first half of the beef cubes and reserve in a bowl. If the brown bits in the pan are burning, deglaze the pan with 1/4c of wine, scraping up the brown bits. Add the other 1T oil, sear the rest of the meat, and reserve it in the bowl.
4. Add the butter and remaining wine to the pan. Once melted add the onions. Stir for a few minutes until the onions start to turn clear, then reduce heat to medium-low and cover. Simmer for 20-30 minutes, stirring occasionally, until the onions are very soft.
5. Stir the beef into the onions then add the broccoli on top. Cover and continue cooking for 5-10 minutes, until broccoli is tender.
6. Stir the broccoli in and serve alone or over egg noodles.


My rating: 6/10
Potential rating: 10/10

Notes: Sirloin was not a good choice for this dish, because it tasted dry. A fattier cut of meat would be better, like ribeye steak or chuck roast. If using chuck, add the beef after the onions turn clear, before the long simmer. Using ribeye should not require any modifications.