Three medium onions
1/3 cup Marsala cooking wine
2/3 cup chicken stock
3 Tbsp olive oil
1 tsp salt
Slice the onions into thin ribbons and sauté them in the oil. As they start to become translucent add the salt and stir. Continue to sauté the until they are thoroughly carmelized. Grab a spoonful of onions and throw them into a reducing pan. When the pan gets hot add the wine and stock and reduce completely. Stir the reduction into the onions and keep the mixture warm to serve over the steak when done.
Roasted Garlic Potatoes and Rosemary Green Beans
To round out our steak dinner we chose two classically French sides for steak, but gave them a bit of a twist. First we minced garlic and rosemary and separately warmed them in olive oil to infuse it with their respective flavors. We cut the potatoes into small pieces and tossed them in the oil, added salt and then roasted them in the oven at 400 degrees for about forty minutes. The green beans we kept whole and steamed until tender, then tossed them in the oil and added salt to taste.
Yum!
