RED ONION SAUCE RECIPES

Steps:

• Preheat oven to 400 degrees F. Place bread on a work surface and using a 3-inch cookie cutter, cut a round crouton from the center of each piece of bread. Brush both sides of the croutons with olive oil and season with salt and pepper, to taste. Place the croutons on a baking sheet and bake for 5 to 7 minutes or until lightly golden brown.
• Heat olive oil and butter in a large skillet over high heat. Season the fillets with salt and press the coarsely cracked black pepper onto 1 side of each fillet. Place the fillets pepper-side down into the skillet and sear until golden brown, turn the fillets over and continue cooking for 4 to 5 minutes for medium-rare doneness. Remove the steaks to a plate. Remove all but 3 tablespoons of the fat in the pan and return to high heat. Add the mushrooms and cook until golden brown and their liquid has evaporated. Add the shallots and cook until soft. Add the red wine and reduce by half. Add the broth and cook until reduced by half. Whisk in the mustard and butter and cook for 30 seconds. Season with salt and pepper, to taste. Place each fillet on top of a crouton and spoon some of the sauce over.
• Heat oil in a large saute pan over medium heat. Add the onions and cook slowly until caramelized. Add the garlic and balsamic vinegar and cook for 2 minutes. Preheat oven to 375 degrees F. Butter a 9-inch baking pan a place a layer of potatoes on the bottom and season with salt and pepper. Spoon 1/5 of the onion mixture over the potatoes and top with 1/4 cup of the heavy cream and a tablespoon of parsley. Repeat to make 5 layers. Sprinkle the cheese over the top of the potatoes. Bake for 50 to 60 minutes, or until the potatoes are soft and the cream has been absorbed.

Steps:

• Melt 4 tablespoons butter in Dutch oven over medium heat
• Add onions and season with salt, then add bay leaves, cover and soften 10 minutes
• Add garlic, pepper and allspice or cloves and stir a minute or 2
• Add tomato paste, stir and let cook a minute
• Add red wine and increase heat to reduce wine slightly
• Add stock and cook at low simmer 1 ½ to 2 hours, then remove the bay leaves and add vinegar
• Listicle: Rachael Ray 5-Quart Cast Iron Casserole When sauce has been cooking for an hour, heat water for pasta to a boil and preheat broiler or oven to 550°F
• Spray a single layer of stemmed kale with oil, season with salt and broil or bake at 500°F on a foil-lined baking sheet until very crisp and browned
• Cool to handle
• Season again with salt and crackle into pieces
• Undercook pasta a minute less than directions in salted water and reserve ½ cup of the liquid
• Add cooking water and 2 tablespoons butter to pasta and combine with sauce and a handful of cheese
• Serve in shallow bowls topped with crispy kale