Your Cooking Coach
Show MenuHide Menu

Tag: caramelized onions

Hanger Steak with Caramelized Onions, Roasted Potatoes, Gorgonzola and Red Wine Demi

October 15, 2018

Hanger steak6

  • 1-2 pounds hanger steak
  • Salt
  • Coarse black pepper
  • 1 tablespoon extra light olive oil

Generously sprinkle salt and pepper, pressing the spices down with your palm. Keep aside.
Heat a large non-stick frying pan. Add the olive oil and sear the hanger steak on each side for 3 to 4 minutes each. Take out and cover with aluminum foil and place on a cutting board. Let it sit for about 15 minutes. Slice once the meat has rested. Reheat the slices according to every ones taste right before serving.

Hanger steak4

Hanger steak3

Caramelized Onions

  • 1 large yellow onion, sliced thin
  • 1 tablespoon extra olive oil
  • 1 teaspoon salt
  • ½ teaspoon sugar

Heat a small non-stick frying pan. Add the olive oil and sliced onion and cook on a medium low heat. Add the salt and sugar. Cook for 30 minutes till the onion slices are translucent and golden brown. Keep aside.

Roasted Potatoes

  • 3 to 4 medium yellow potatoes, cut into a half inch dice
  • 2 tablespoons extra light olive oil
  • 1 teaspoon salt
  • Pepper

Hanger steak2

Heat a medium non-stick frying pan. Add the olive oil and the potatoes. Cook on a medium heat till the potatoes are cooked and golden brown- about 15 minutes. Add salt and pepper. Keep warm.

  • ½ cup gorgonzola cheese, crumbled

Red Wine Demi-Glace

  • ½ cup red wine
  • 2 cups beef broth
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 shallot, minced
  • Salt
  • Pepper

Heat a medium frying pan and add the butter. Saute the shallots on a medium heat for 2-3 minutes. Add the flour and cook for a minute. Whisk in the wine and beef broth, making sure no lumps are formed. Bring to a boil and lower the heat to medium. Let simmer for about 1 hour, until reduced by 1/3, stirring occasionally. Keep warm.

Hanger steak

Buttered Haricots Verts

  • 1 pound trimmed French green beans
  • 1 tablespoon butter
  • Salt
  • Pepper

Bring some salted water to a boil and blanche the beans for a minute in boiling water. Take out and add to chilled water with ice to shock the beans to stop the cooking process. Drain and pat dry.
Heat a medium frying pan and add the butter. Add the blanched green beans and sauté well for 3 to 4 minutes. Add salt and pepper and keep warm.

Hanger steak5

To assemble, place the steak slices on a plate. Add the caramelized onions and potatoes on top. Place the green beans on the side. Sprinkle gorgonzola cheese and drizzle demi-glace on top.

Pizza with Caramelized Onions and Pancetta

October 3, 2012

Pizza with Carmelized Onions and Pancetta

  • Pizza dough from your favorite pizzeria, divided into eight pieces
  • 1 tablespoon extra virgin olive oil
  • ½ cup pancetta, chopped
  • 2 medium yellow onions, sliced thin
  • 3 tablespoons fresh thyme, chopped
  • Salt

Heat a medium frying pan with the olive oil. Add the pancetta and sauté for 2 to 3 minutes on medium heat. Add the onion slices and fresh thyme. Mix well and sauté on medium heat. Add salt and mix well. Cook on medium heat for a good 20 minutes or till the onions are translucent and soft with a soft golden color. Be careful not to burn the onions. Keep aside.

  • 16 Fontina Slices (2 on each pizza)

Preheat oven to 450 degrees F.

Roll out an individual pizza and add some fontina slices on the surface. Add the desired amount of caramelized onions on top. Bake pizza till the cheese is bubbly and the crust is golden brown.

Healthy Indian Style Hamburgers with Caramelized Onions and Zucchini served with Sweet Potato Fries

March 17, 2010

Indian Hamburger-whole Once in a while I come up with a fabulous meal- it is tasty, healthy and very good looking. This is one of them. One of my favorite things to eat is a good hamburger- especially at our local pub. Since watching Food Inc, I have been off hamburgers especially at restaurants.

So, I decided to make turkey burgers but with a twist. I love ground turkey for a lot of things but when I have a regular turkey burger I always compare it to a beef burger and it just doesn’t stand up to it’s competitor. To avoid the comparison I decided to use my seekh kebab mix. It is extremely flavorful loaded with aromatics- perfect for a juicy burger. Now, what about the toppings? I didn’t want to use mayo since it is loaded with calories. I had cilantro chutney in the fridge that I normally serve with seekh kebabs- perfect. I also thought of the delicious tomato chutney from Trader Joes- that would pair up really well with the cilantro chutney. I needed to incorporate vegetables in this meal and so I decided to caramelize onions and saute up some zucchini and use them as toppings for the healthy burgers. Of course, I bought the soft whole-wheat hamburger buns from Trader Joes and while I was there, I also picked up sweet potatoes. They are super healthy and I wanted to incorporate them into the meal as well- I cut them up into wedges and made oven fries- they were delicious- especially paired with garlic powder and smoked paprika. The sweetness in this orange vegetable was wonderful with the savory garlic powder and smoky paprika.

Overall it was a fabulous meal- I did an article about this healthy, delicious meal on the New York Times, The Local.

Try the healthy Indian style hamburgers with the veggies and sweet potatoes next time you want to eat a hamburger.
read more …

Chicken and Caramelized Onion Quesadilla with Guacamole and Tomato Salsa

March 24, 2009

chicken-and-caramelized-onion-quesadillasWe recently found a down to earth Mexican restaurant with very reasonable prices.  A friend had taken me there for lunch and I had fabulous tacos and flan there.  Soon I took my husband and he loved it as well.  We have been going there ever since and really enjoy the food. They always serve a small plain cheese quesadilla while customers wait for dinner.  Initially my daughter rejected it, not liking the way it looked.  She is averse to anything that looks like a sandwich.  Gradually she took a bite and really enjoyed it.  It got me thinking, I never make quesadillas at home, especially now that my daughter is eating them.  Well I bought some chicken thighs with the skin on, drizzled olive oil and sprinkled paprika, salt, garlic and onion powder before roasting them.  I then took the skin off and shredded the meat off the bone and used it as a filling for the quesadillas. I also decided to make some fresh guacamole and tomato salsa.  I love making fresh guacamole- it’s so easy to prepare and I don’t like the store bought versions, they are all very bland and chemical tasting.  The only hurdle in making fresh guacamole is finding ripe avocados that very day or planning a few days in advance.  To accelerate ripening, you can store the avocados in a brown bag.  The tomato salsa is also very easy to make and generally has ingredients that are available in the pantry.  I wanted to add onions to the quesadillas but didn’t want to keep them raw- and since I didn’t have green onions, I decided to caramelize the red ones.  A sprinkle of salt and pepper made them delicious and golden brown.  The sweet creamy onions went really well with the shredded chicken.  I like spicy food and decided to add sliced pickled jalapenos to mine.  My daughter enjoyed hers with just the cheese and the chicken.  Overall it was a very successful quesadilla night- definitely many more to follow!

Quesadillas

  • 2 cups cooked chicken, shredded- rotisserie will do
  • 8 medium tortillas
  • 2 cups shredded Monterey jack and cheddar cheese
  • 2 medium onions, sliced thin
  • 2 tablespoons extra virgin olive oil
  • Salt to taste
  • Pinch of sugar
  • Sliced jalapenos, optional

In a small non-stick frying pan, heat one-tablespoon oil. Add the sliced onion and sauté on medium low heat. Sprinkle a pinch of sugar and salt and cook for about 20 minutes or till the onions are soft and golden brown. Divide into 4 piles. Keep aside.
In a large non-stick frying pan, heat one-teaspoon olive oil. Place the tortilla on the frying pan, spread ¼ cup cheese, ¼ cup shredded chicken, jalapenos and one pile of caramelized onions. Place the second tortilla on top and press it down with a spatula, cook for 2-3 minutes or till cheese begins to melt. Turn the quesadilla over and cook for another 2-3 minutes. Cut into 4 pieces. Repeat the same steps for 3 more quesadillas. Serve with fresh guacamole and tomato salsa.

Guacamole

  • 2 ripe avocados cut into 1-inch pieces
  • ¼ cup red onion, minced
  • 2 garlic cloves, minced
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • Juice of 2 limes

Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.

Tomato Salsa

  • 14.5 ounces can chopped tomato, excess water drained
  • ¼ cup red onion, minced
  • 2 garlic cloves, minced
  • Juice of one lime
  • 1 teaspoon olive oil
  • ½ cup cilantro, chopped
  • 1½ teaspoon salt
  • ½ teaspoon sugar

Mix all the ingredients in a medium bowl. Let stand for an hour before serving.

French Bread Pizza with Roasted Tomato Sauce and Mushrooms

February 26, 2009

french-bread-pizzaI was watching food television the other day- yes, I tend to do that a lot- and someone was making a French bread pizza… It brought back memories. My brother and I used to make it many years ago- I think when we first came to the States from India. We used store bought pizza sauce and a bag of pepperoni and cheese and it was fabulous!! I can still picture the tiny little kitchen in our tiny little apartment! I haven’t made a French bread pizza since then! Time to make one, I thought- so I started to picture in my mind… I wanted to use mushrooms – partly because my daughter loves them- and fontina cheese for its mild creamy flavor. I decided to also add caramelized onions for the adults only. The sauce was troubling me- I didn’t want to use the regular run-of-the-mill marinara sauce- not that there is any thing wrong with it- I wanted something different… after a lot of pondering; I came up with a roasted tomato and garlic sauce. Roasting any vegetable makes it sweet and nutty- including garlic. The mild flavor of this sauce went really well with the mushrooms, caramelized onions and the fontina cheese- overall it was a winner. The sky is the limit with the combinations you can add to this kind of pizza or for that matter, any pizza! I love the regular flat bread pizza I make at home or eat at our favorite pizzeria, but when I was eating the French bread pizza- it revoked memories of the amazing crusty bread in Paris! Just for that reason, French bread pizza is my favorite thing to eat- well, at least for now. We ate it with a fresh green salad and of course a French red wine!!!

Sauce

  • 2 pints cherry tomatoes
  • 3-4 garlic cloves, not peeled
  • 1 tablespoons extra virgin olive oil
  • Salt and Pepper to sprinkle

Preheat the oven on 400 degrees.
On a cookie sheet spread the tomatoes and garlic and top them with the oil and the salt and pepper. Roast them for about 30 minutes or till the tomatoes are soft and almost bursting. Squeeze the garlic out of the husks. Add the tomatoes and garlic into a blender and liquefy the mixture till smooth. Adjust seasonings. You will need about half of the sauce for the pizza.

Toppings

  • 1 medium onion, sliced thin
  • 2 tablespoons extra virgin olive oil- divided
  • 10 ounces cremini mushroom, sliced
  • Salt to taste

In a medium frying pan, heat 1 tablespoon olive oil and add the sliced onion. Cook about 20 minutes on medium low heat until the onions are soft and golden brown. Keep aside. In the same pan, heat the remaining olive oil and add the sliced mushrooms. Cook on medium high heat for about 15 minutes, until all the moisture is evaporated and the mushrooms are golden brown. Sprinkle salt to taste. Keep aside.

Pizza

  • 1 large French Baguette
  • 1 tablespoon extra virgin olive oil
  • 7-8 ounces fontina cheese, shredded
  • Salt if needed

Preheat oven on 350 degrees.
Cut the baguette in half, lengthwise. Drizzle the olive oil and spread on both sides. Spread the roasted tomato and garlic sauce. Next, add the shredded cheese followed by the mushrooms and onions. Sprinkle salt to taste. Bake for about 10 minutes and serve!