STEAK WITH SMOTHERED CARAMELIZED ONION (BISTEC ENCEBOLLADO)
Steps:
- Cut beef tenderloin into 3-ounce medallions and pound to form scaloppini.
- In a large bowl, combine 1/4 cup olive oil, garlic, oregano, and 2 tablespoons adobo. Add the meat, stirring to coat evenly. Place in the refrigerator and let marinate for at least 12 hours.
- In a saute pan, heat the remaining 1/4 cup olive oil over medium-high heat. Add the onions and saute until golden brown. Add vinegar, chicken stock, and butter, and let simmer for 2 to 3 minutes. Season with 1 tablespoon adobo, or more to taste. Keep warm.
- In another large saute pan, heat 2 tablespoons olive oil over medium-high heat. Add beef scaloppini and quickly saute for 2 to 3 minutes on each side. Remove from heat.
- To serve, layer the beef scaloppini and the onion mixture and repeat layers 1 more time. Ladle the broth from the onions over top as a sauce. Serve immediately.
CARAMELIZED ADOBO ONIONS
Here a smoky version of Caramelized Onions. This can be easily doubled. Top a steak or mashed potatoes, salad, tacos......
Provided by Rita1652
Categories Onions
Time 25m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Heat the oil over medium high heat.
- Add onions and reduce the heat to medium-low.
- Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
- Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.
Nutrition Facts : Calories 145.7, Fat 4.8, SaturatedFat 0.6, Sodium 26.6, Carbohydrate 25, Fiber 3, Sugar 16.6, Protein 2.6
CARAMELISED ONIONS
Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages
Provided by Lulu Grimes
Categories Side dish
Time 50m
Number Of Ingredients 5
Steps:
- Heat the oil in a large deep frying pan over a low heat.
- Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
- Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.
Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium
ULTRA RICH CARAMELIZED FILIPINO PORK ADOBO RECIPE - (3.9/5)
Provided by á-44083
Number Of Ingredients 9
Steps:
- Marinade pork in soy sauce, vinegar, garlic, bay leaf and pepper for 30 minutes. Drain and set aside. Heat oil in pan on high flame. Sauté pork and add the brown sugar. Brown pork, or wait until sugar caramelizes. Add in remaining marinade and water. Boil for 5 minutes. Lower the heat and simmer until tender (about 40-60 minutes). Sauce should have a syrup-like consistency.
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- Halve both onions through root end. Using the tip of your knife, cut a V-shaped notch around root to remove it (this will ensure that all slices separate when you cut the onion).
- Place 1 onion half on your cutting board so root end is facing you, then thinly slice onion lengthwise, starting at one side and working all the way to the other (so your knife runs through the root halfway through, not starting or ending at the root end). You’re going for slices that are ¼"–⅛" thick.
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