Shelly's Recipe

Sweet Onion Topping for Grilled Steaks

Category: Sides

2 large sweet onions, such as Vidalia, Maui, Texas 1015, or Walla Walla
1/4 cup unsalted butter
2 tablespoons vegetable oil
3 tablespoons dry red wine
1/2 teaspoon kosher salt or other coarse salt

Slice the onions in half from end to end. Slice each half into 3/4-inch to 1-inch wedges, cutting through the root end so that the wedges hold together. Melt the butter with the oil in a heavy skillet over medium-low heat. Add the onions to the skillet and gently turn them over in the butter to coat all sides. Cover the skillet and let the onions cook for 12 to 15 minutes, until crisp-tender with some brown edges. Uncover the onions and add the wine and salt. Raise the heat to medium-high and continue cooking until the onions color lightly and the excess liquid evaporates, frequently scraping up any browned bits from the bottom of the pan. Keep the onions warm.

Transfer the grilled steaks to plates, scatter blue cheese (if desired over steaks), top with the warm onions, and serve hot.

Enough for 4 steaks.