Friday, June 3, 2011

Onion and Parmesean Cheese Sauce

A long time ago I got a delicious recipe from a great friend. 

That recipe is called "Stuffed Flank Steak."

Whenever we have this fabulous meal, we always think about our friends, Eric and Peggy . . .
 . . . and we usually laugh over some long-lost memory!  Both the steak and the friends are great.

The other day, I was going to make her recipe.  But when I opened the flank steak, I realized it was to thin to stuff.

What a bummer!

So, I decided to use some of the ingredients to make a sauce . . .kind of like smothered steak rather than stuffed.

It was equally delicious!  My girl cherub, who could really be a vegetarian, ate 2 pieces of the meat!  She's even asked for this dinner for her birthday . . .in JANUARY!!! 

So if the self-proclaimed vegetarian ate the meat -- it must be good!

Onion and Parmesan Cheese Sauce

1 onion, sliced
1/4 cup butter
1 cup heavy cream
1/2 Parmesan cheese*

Slice the onions -- not to thin and not to thick.  Just a regular slice.
Place the butter in a skillet and melt.  Add the onions and cook over medium to medium high heat; stirring occasionally, allowing the onions to cook and turn a beautiful caramel color.



Reduce heat to medium low and pour in the cream.  Stir, allowing the cream to reduce and take on some of the yummy caramel color.  Continue stirring while the cream thickens a bit by reduction.

Stir in the 1/2 cup of Parmesan cheese and stir until melted.
**Your favorite white or blue cheese will work here:  blue cheese, provolone, Parmesan, etc.

Pour over your steak that's been marinated in Dale's marinade and grilled to a perfect medium (using your meat thermometer, of course!).  This stuff is so good, you'll be scraping the pan and licking your fingers!





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