Beef And Balsamic Roasted Onion Soup Recipes

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BALSAMIC ROASTED BEEF



Balsamic Roasted Beef image

Provided by Ina Garten

Categories     main-dish

Time 50m

Yield 5 to 6 servings

Number Of Ingredients 5

2 1/2 pounds filet of beef, trimmed and tied
2 tablespoons Dijon mustard
1 tablespoon aged balsamic vinegar
1 teaspoon kosher salt
1 tablespoon coarsely cracked black pepper

Steps:

  • Preheat the oven to 500 degrees F. Line a sheet pan with aluminum foil.
  • Place the beef on the sheet pan. Combine the mustard, vinegar, and salt in a small bowl. Spread the mixture on the filet and brush it evenly over the top and sides. Sprinkle the cracked pepper evenly all over the meat.
  • Roast the filet for 30 minutes exactly for medium-rare (25 minutes for rare and 35 minutes for medium). Remove the pan from the oven, cover tightly with aluminum foil, and allow the beef to rest on the pan for 10 minutes. Slice and serve hot or warm.
  • Note: This recipe was doubled for this episode.

ROASTED BALSAMIC ONIONS



Roasted Balsamic Onions image

Provided by Melissa d'Arabian : Food Network

Time 50m

Yield 4 servings

Number Of Ingredients 5

3 large white onions, peeled and quartered
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1/4 cup balsamic vinegar
1/2 teaspoon sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, toss the onion quarters with the olive oil, balsamic vinegar, sugar, and season with salt and pepper. Place in an ovenproof, large, nonstick skillet, spreading them out in an even layer. Cover the skillet with aluminum foil. Roast for 20 to 25 minutes, and then remove the foil. Toss the onions well to coat with the reduced balsamic glaze and put back in the oven to roast another 20 to 25 minutes. Serve warm.

SLOW COOKER BALSAMIC BEEF AND ONIONS



Slow Cooker Balsamic Beef and Onions image

I make this with venison, and it turns out so tender and delicious. Is similar to 'sauerbraten,' but without days of marinating! Serve over pasta or potatoes, and a salad on the side.

Provided by Rennierich

Categories     Main Dish Recipes     Roast Recipes

Time 6h10m

Yield 6

Number Of Ingredients 8

1 tablespoon olive oil
1 large yellow onion, quartered and sliced
1 ½ pounds boneless beef rump roast
4 cloves garlic, thinly sliced
¼ cup balsamic vinegar, or more to taste
3 tablespoons tomato paste
½ cup water
salt and pepper to taste

Steps:

  • Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil. Lay the beef roast on top of the onion, and sprinkle the rest of the onion slices and the garlic around the roast. Sprinkle the balsamic vinegar, tomato paste, and water around the roast. Cover the slow cooker, set to High, and cook until the meat is tender, about 6 hours. Shred the meat into bite-size pieces with two forks, and season with salt and pepper. Serve with the juices from the slow cooker.

Nutrition Facts : Calories 201.2 calories, Carbohydrate 6.1 g, Cholesterol 50.2 mg, Fat 10.2 g, Fiber 0.8 g, Protein 20.4 g, SaturatedFat 3.1 g, Sodium 111 mg, Sugar 3.5 g

POT ROAST WITH BALSAMIC ONIONS



Pot Roast with Balsamic Onions image

Delicious pot roast and onions in a savory sauce in the slow cooker.

Provided by Gina Izzy Shores

Categories     100+ Everyday Cooking Recipes

Time 6h25m

Yield 8

Number Of Ingredients 6

1 (2 1/2 pound) boneless beef chuck roast
⅛ teaspoon salt
⅛ teaspoon ground black pepper
½ teaspoon garlic powder
1 large onion, halved and sliced
½ cup balsamic vinegar

Steps:

  • Season roast with salt, pepper, and garlic powder.
  • Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
  • Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions.
  • Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 4.2 g, Cholesterol 64.6 mg, Fat 16 g, Fiber 0.3 g, Protein 16.8 g, SaturatedFat 6.4 g, Sodium 80.7 mg, Sugar 3 g

BALSAMIC ROASTED ONIONS



Balsamic Roasted Onions image

Categories     Onion     Side     Roast     Quick & Easy     Vinegar     Winter     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 6

4 pounds medium-size red onions
1/4 cup olive oil
6 tablespoons (3/4 stick) butter
3 tablespoons sugar
6 tablespoons balsamic vinegar
1 tablespoon chopped fresh parsley

Steps:

  • Position 1 rack in center and 1 rack in bottom third of oven; preheat to 500°F. Line 2 large baking sheets with foil. Cut onions through root end into 3/4-inch-thick wedges. Place in medium bowl; toss with oil. Arrange onions, cut side down, on baking sheets. Sprinkle with salt and pepper. Roast until onions are brown and tender, rotating pans in oven and turning onions once, about 45 minutes.
  • Meanwhile, melt butter in heavy small saucepan over medium-high heat. Add sugar and stir until sugar dissolves. Remove from heat. Add vinegar. Return to heat. Simmer until mixture thickens slightly, about 2 minutes. (Onions and balsamic glaze can be made 1 day ahead. Cool. Cover separately and chill. Rewarm onions in 375°F oven about 15 minutes. Stir glaze over low heat to rewarm.)
  • Arrange onions on platter. Drizzle glaze over. Sprinkle with parsley.

BEEF AND ONION SOUP



Beef and Onion Soup image

Make and share this Beef and Onion Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 1h22m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 lb round steak, cut into 1 inch cubes
1 tablespoon butter or 1 tablespoon margarine
3 medium yellow onions, sliced into rings
6 cups beef stock or 6 cups beef broth
1 tablespoon Dijon mustard
1/4 cup dry red wine
1 teaspoon salt, to taste
fresh ground pepper
6 ounces mushrooms, sliced
1/4 cup chopped parsley
1 cup grated swiss cheese

Steps:

  • In a big soup pot over medium-high heat, let the oil get warm.
  • Add in beef cubes; stir/sauté for 5 minutes or until meat is browned on all sides; transfer beef cubes to a plate.
  • Reduce heat to medium-low; add in butter and onions; sauté/toss for about 6-7 minutes or until onions are slightly limp.
  • Add in beef stock, mustard, wine, salt, and pepper; stir to combine.
  • Return beef cubes to pot.
  • Bring to a boil, decrease heat to medium-low, cover and simmer for 30 minutes.
  • Add in parsley; stir to combine; adjust seasoning to taste.
  • Ladle soup into individual bowls; sprinkle cheese over the top.

BEEF AND BALSAMIC ROASTED ONION SOUP



Beef and Balsamic Roasted Onion Soup image

Make and share this Beef and Balsamic Roasted Onion Soup recipe from Food.com.

Provided by dicentra

Categories     Meat

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb beef stew meat, cut in 2 inch chunks
3 tablespoons olive oil
1 1/2 cups dry red wine
6 cups beef stock
1/2 teaspoon thyme
6 onions, cut in 1/4 inch slices
1/4 cup balsamic vinegar
3/4 cup whipping cream

Steps:

  • Season beef with salt and pepper to taste. Sauté in 1 tablespoon of olive oil until browned on all sides. Remove to a plate.
  • Add wine to the pot and scrape up any browned bits in the bottom. Return beef and any juices to the pan. Add stock and thyme; bring to a boil. Reduce heat and summer 1 ½ to 2 hours, until beef is tender.
  • Meanwhile, preheat oven to 400. On baking sheet, combine onions, oil and salt and pepper to taste; toss to coat and spread in a single layer. Roast 45-50 minutes.
  • Drizzle with 3 tablespoons vinegar and roast, stirring occasionally, until onions are dark brown and glazed, 10-15 minutes.
  • Remove beef from pot and tear into shreds with two forks. Discard any fat or gristle. Return to pot and add roasted onions, cream and remaining vinegar.
  • Simmer 5 minutes. Do not boil. Season to taste with salt and pepper.

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