ONION STORAGE CONTAINER RECIPES

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SALISBURY STEAK WITH ONION GRAVY RECIPE | MARTHA STEWART



Salisbury Steak with Onion Gravy Recipe | Martha Stewart image

An easy freezer-friendly dish, this elevated TV dinner reheats beautifully in the microwave or oven.

Provided by Martha Stewart

Categories     Ground Beef Recipes

Total Time 1 hours 15 minutes

Prep Time 45 minutes

Number Of Ingredients 12

1/4 cup safflower oil
1 large onion, grated (about 1 1/3 cups)
2 slices white bread
1/2 cup whole milk
2 pounds ground sirloin
2 garlic cloves, minced (1 1/4 teaspoons)
1 large egg
2 tablespoons chopped flat-leaf parsley
2 teaspoons plus a dash of Worcestershire sauce
Coarse salt and freshly ground black pepper
1 teaspoon cornstarch, plus 1/4 cup for dusting
1 1/2 cups beef broth

Steps:

  • Heat a medium saute pan over medium heat. Add 2 tablespoons oil and 1 cup onion. Reduce heat to medium-low, and cook, stirring occasionally, until onions are golden brown and caramelized, about 35 minutes. Set aside.
  • Soak bread in milk, flipping once. Finely chop. In a large bowl, combine the remaining 1/3 cup onions, the sirloin, garlic cloves, bread, egg, parsley, 2 teaspoons Worcestershire sauce, 2 teaspoons salt, and 1/4 teaspoon pepper. Mix with your hands to combine. Divide meat mixture into 6 oblong patties (about 5 inches long and 3/4 inch thick). Dust with cornstarch.
  • Heat a large skillet over medium-high heat. Add remaining oil, and reduce heat to medium. Cook patties, 3 at a time, for 6 minutes, without moving them. Flip, and cook until cooked through, about 9 minutes. Set aside on a plate. Repeat with remaining patties.
  • Make the gravy: Add cooked onions and 1 teaspoon cornstarch to same skillet, and stir for 1 minute. Raise heat to medium-high. Pour in broth and a dash of Worcestershire sauce, and whisk until broth is clear and slightly thickened, about 3 minutes. Remove pan from heat, and return patties and juices to skillet, spooning sauce on top.

FRENCH ONION SOUP RECIPE | MARTHA STEWART



French Onion Soup Recipe | Martha Stewart image

French onion soup feeds the soul on a cold day, and now you can enjoy it at the best restaurant on the block: your place. Our classic recipe turns a lazy Sunday into a long-simmering affair. Set yourself up for maximum coziness and serve it bubbling hot.

Provided by Greg Lofts

Categories     Soup Recipes

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
3 pounds sweet onions, such as Vidalia, halved and thinly sliced (9 cups)
2 tablespoons unsalted butter
1 clove garlic, minced (1 teaspoon)
3 thyme sprigs
1 bay leaf
Kosher salt and freshly ground white pepper
1/2 cup dry vermouth or dry white wine
2 quarts beef stock, preferably homemade
1/3 cup sweet Marsala, Madeira, or port wine
6 slices French bread or other soft country loaf (each 1 inch thick), lightly toasted
8 ounces Gruyère, coarsely grated (2 cups)

Steps:

  • Heat oil in a large, heavy pot over medium. Add onions and cook, stirring occasionally, until soft and beginning to turn golden, 35 to 40 minutes (if onions develop color quickly, reduce heat).
  • Add butter, garlic, thyme, bay leaf, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring a few times, until golden brown, 15 to 20 minutes more. Add vermouth and boil, scraping up browned bits from bottom of pot, until mostly evaporated, 1 to 2 minutes.
  • Stir in stock and Marsala. Bring to a boil, then reduce heat to low and gently simmer 45 minutes. Season to taste.
  • Preheat broiler. Ladle soup into broiler-safe crocks or bowls set on a rimmed baking sheet. Nestle a piece of toast into each, partially submerged, and top each with 1/3 cup Gruyère. Broil until cheese is melted, bubbly, and golden brown in places, 2 to 4 minutes. (Soup without toast and cheese can be cooled and refrigerated in an airtight container up to 3 days, or frozen up to 6 months.)

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