On day I was trying to think of a new way to add flavor to a steak. I also wanted to make something that would have a few other uses besides a topping for a steak. I started looking at recipes and flavors. I then got to onions. Most people love putting fried or grilled onions on steak. That was kind of boring for me. I then thought, how else could I cook the onions to add better flavor? It then struck me...Caramelized Onions. Whenever I make my version of Julia Child's French Onion soup, you cook the onions for about 45 minutes until they are a dark golden brown and sweet and gooey. I wanted to take it a step further and add more distinct flavor to the delicious onion. A great idea came to me...Mustard. After cooking down the onions, I add some vinegar, sherry, orange juice, honey and a lot of whole grain mustard. After a short simmer, you are left with a thick relish of mustard and oniony goodness. I then put it on top of a delicious filet mignon with some crumbled Roquefort cheese and put it under the broiler. The flavor was out of this world delicious. Like I said above, I wanted to utilize it further. The next night, I took some crusty french bread and sliced it on the bias. I then grilled it on each side. Then, I took a whole clove of garlic and rubbed it into the grilled bread to give that garlic taste without the bite. I then slathered it with the relish and I got a wonderful Onion Mustard Relish Crostini. Some other uses would be as a topping for burgers or dogs. It would go well with some cheese and crackers or in a Ploughman's Lunch. The one thing I would suggest to use it quickly. Since it is homemade and not made with preservatives it might not keep more than a week. It wasn't a problem for me because it was so delicious that I used it up after two meals. If you are looking for a way to mix up your menu with some delicious new flavors, this is the option for you. The recipe is below. Cheers! Note: The picture above is the closest I have found to my recipe. It is thicker and darker in color.
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