105
min
Mains

Roast Onion with Caramelized Maple Onions in Bread

Our roast onion also tastes wonderful “on hand”. To do this, simply cut the grilled steak into thin slices and place it together with the caramelized maple onions in a freshly sliced baguette or ciabatta. Perfect for a stroll in the park!

Recipe courtesy of Canada Beef!

4 servings
PRINT

Ingredients

For the Rib Eye:

  • 4 Canadian Beef Rib Eye, approx. 300-350 g each
  • salt and fresh pepper

For the caramelized onions:

  • 2 large onions (yellow, white or red)
  • 1 tablespoon clarified butter
  • 50 ml red wine
  • 200 ml beef broth
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp wheat flour
  • salt
  • Fresh chives, chopped (for serving)

For the fried onions

  • 6 shallots
  • wheat flour
  • 250 ml canola oil

In addition

  • 1 fresh baguette or ciabatta

Preparation

 An hour before the meal - caramelized onions and fried onions

  1. Remove beef steaks from the refrigerator about an hour before cooking and bring them to room temperature.
  2. Meanwhile, heat clarified butter in a large skillet over medium heat and add the onions to the pan. Cook for 10-12 minutes until the onions are soft and slightly caramelized.
  3. Sprinkle the flour over the onions and stir thoroughly. Add red wine, balsamic vinegar, and maple syrup. Stir and bring the mixture to a simmer. When the onions are caramelized, remove from the heat and keep warm.
  4. Peel and finely slice shallots. Heat canola oil in a medium pot so that small bubbles form when you insert a wooden skewer. Then turn the shallot rings in wheat flour and carefully divide them into thin rings. Fry in hot oil until golden brown. Remove the fried onions and lay them out on paper towels to dry. Now just add some salt and you're done!

30 minutes before the meal - steak

  1. Preheat the grill to high heat, i.e. to around 200-230 °C. Make sure that the grill grates are clean and well oiled to prevent them from sticking.
  2. Season the steaks generously with salt on both sides. Place meat on the grill, close the lid, reduce the heat to medium and cook 3-4 minutes per side. Only turn the steaks once with tongs and avoid pressing on the meat with a spatula so that the juice is not lost.
  3. Check the internal temperature of the steaks with a meat thermometer. This is the safest way to achieve the desired doneness, as there are many factors involved in grilling. For medium, the temperature should reach 55-60°C. Remove the meat from the grill when it reaches the desired temperature and let it rest in aluminum for 5 minutes. This allows the juices to spread throughout the meat, and the steak becomes more tender and tasty.
  4. Cut the baguette lengthwise so that it still holds together on one side. Cut the steaks into strips against the fiber and place them between the baguette slices. Spread caramelized maple onions and fried onions over the meat, fold the baguette carefully and enjoy!

 

‍

Here you can find some of the ingredients for the recipe

View products
View products