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Really good onions

6 years ago

The other day, I wasn't really thinking about what I was cooking but I came up with these really good chopped onions. I had seared some beef in a smallish cast iron frying pan, and deglazed with port wine. A rough chopped white onion went in, heat still on the lower end of high from the beef, with some Coleman's mustard flour (it was on the counter), about a tablespoon's worth but really what fell out of the tin when I wrestled the top off. Also, about a generous teaspoon of harissa and a garlic/pepper/salt blend. After the onions had started to get translucent, I put a large cover on it to keep in some steam and let some out. About 12 minutes later they were perfect. Cooked through and no longer crisp, but still firm with some tooth. SOOOO good!

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Comments (5)

party_music50
6 years ago
Interesting idea w/ the mustard flour and harissa -- I'll bet they had some bite!
Jasdip
6 years ago
We love(d) onions!!! We'd buy a 50-lb bag of huge Spanish onions at the Wholesale Club and split the bag with a friend. It was $25 for the bag.

I hate the small yellow onions. So I went to that store to buy a 5-litre jug of dishwashing liquid and checked out the onions. They were $38 now, so not worth the price to me.

But I've noticed that the yellow onions are big and beautiful this year!!! I bought a 10-lb bag for $5 and they're gorgeous. So now I'm set for a long time :-)
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plllog
Original Author
6 years ago
PM, not really. A little bit of a kick, which is a great foil for the sweetness of the onions and the wine-- that's more from the seeds in the harissa than anything else. It's just a lot of flavor that melded well with the onions.
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beesneeds
6 years ago
That sounds delightful pillog. Sounds like an ultra lux from the usual and more boring carmelized onions I see often for beef.

What was the beef you were doing up?
plllog thanked beesneeds
plllog
Original Author
6 years ago
Thanks, Beesneeds. It was some sirloin tips. I usually do them with a bunch of veg or just onions and snowpeas or sugar snaps, but they needed using so I just threw them in the pan to cook, and thought of using the pan for the onion later. The meat went into a salad of baby spinach and tomatillo/chili pepper salsa. The onions were great with it.

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