Recipe Page: Red Onion

Balsamic Glazed Red Onion and Steak Skewers

Duration: 40 minutes

Perfectly tender steak skewered with a range of tasty goodies.

Utensils

  • Grill or grill pan
  • Wooden skewers
  • Bowl for mashing

Ingredients

  • 1 pound sirloin steak, cut into cubes
  • 2 large red onions, cut into chunks
  • 1/4 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Wooden skewers, soaked in water

Instructions

  1. In a bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried oregano, salt, and black pepper to create the marinade.
  2. Thread sirloin steak cubes and red onion chunks onto the soaked wooden skewers.
  3. Place the skewers in a shallow dish and pour the marinade over them. Allow to marinate for at least 30 minutes.
  4. Preheat the grill or grill pan over medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally, until the steak is cooked to your liking and the onions are charred.
  5. Serve the balsamic glazed red onion and steak skewers hot.

Red Onion and Feta Tart

Duration: 35 minutes

Rich, savoury, delicious.

Utensils

  • Baking sheet

Ingredients

  • 1 sheet puff pastry, thawed
  • 2 large red onions, thinly sliced
  • 1 cup crumbled feta cheese
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic glaze
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Roll out the puff pastry sheet on a baking sheet. Arrange the thinly sliced red onions on the puff pastry.
  3. Drizzle with olive oil and sprinkle crumbled feta cheese over the onions. Season with salt and black pepper.
  4. Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown and the onions are caramelized.
  5. Drizzle with balsamic glaze and garnish with fresh thyme leaves before serving.

Red Onion and Chickpea Salad

Duration: 15 minutes

A refreshing salad with a subtle kick.

Utensils

  • Large bowl

Ingredients

  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 large red onions, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine chickpeas, thinly sliced red onions, cherry tomatoes, diced cucumber, and chopped fresh parsley.
  2. In a small bowl, whisk together red wine vinegar, olive oil, Dijon mustard, salt, and black pepper to make the dressing.
  3. Pour the dressing over the salad and toss to combine.
  4. Let the flavors marinate for at least 15 minutes before serving the red onion and chickpea salad.