Serve your favourite cut of steak with these slow roasted onions and crispy roast potatoes for a showstopping dinner.
Ingredients
Serves 2
- 3 medium onions
- 2 tbsp sunflower oil
- 100ml apple juice
- 2 tbsp raisins
- 1 tbsp apple cider vinegar
- 1 sprig of fresh thyme
- 1 tsp golden brown sugar
- 1 tbsp butter
- 200g of your favourite steak
- 1 x 80g packet of Boursin cheese
- a handful of rocket leaves
Method
- Preheat the oven to 165°C.
- Peel the onions and cut them in half along their circumference.
- Heat the oil in an ovenproof pan over a medium heat until it's gently smoking, then carefully put the onions in the pan, cut side down. Colour the onions for 5 minutes without moving them, until they char and turn dark brown.
- Turn off the heat, then turn the onions over and add the apple juice, raisins, vinegar and thyme. Dust the onions with the sugar and dot each onion with a little of the butter. Season, cover the pan and put it in the oven to cook for 30 minutes.
- Meanwhile, cook the steak as you like it and allow it to rest in a warm place. When the onions are soft and tender, divide them between two warm bowls. Add any steak resting juices to the pan you cooked the onions in.
- To serve, cut the steak into strips and intersperse them among the onions. Spoon over the raisins and pan dressing, then add a smear of Boursin to each onion before topping with the rocket.
Tip:
Serve with some lovely roast potatoes to make a very satisfying dinner
