Wednesday, February 2, 2011

You'll like this dish even if you don't like Onions!

Growing up there was a Christmas parade near my Nana's house every December - all of my aunts, uncles, cousins, we all went to it and had a big family dinner afterwards. That dinner was always "Onion Sauce." I know, it sounds horrible, but I promise it's not. I didn't like onions until I was much older, but I always looked forward to this meal. It's great if you're hosting a big group of people because it easily makes a lot and once you get it on the stove in the morning, you don't have to worry about it until it's time to serve! This is also worked well for today's big snow storm - it's a great winter dish that we all enjoyed tonight!

Onion Sauce
Angus Beef Boneless Chuck Roast (mine was 3.33 lbs)
Lipton Onion Soup and Dip Mix (Two 2-oz. envelopes)
8 medium onions, peeled and quartered
Salt and Pepper
Rigatoni Pasta (the ziti with the lines on it, it works best!)
Grated Parmigiana Cheese

1. Rinse the beef off and be sure to leave the cooking rope on the roast (you'll worry about taking it off later). Put it in a large sauce pan on medium to med-high heat. You don't have to add oil or anything just yet - but if you noticed it's starting to burn you can add a little water. Once the first side is browned, turn the roast over and brown the other side (you can add 1/4 cup water here). Once the 2nd side is browned, add another 1/4 cup water and now turn the roast up on its sides to brown the edges as well (picture to left).
2. Brown both the top and bottom a bit further, adding another 1/4 cup water each time you turn it. This whole process should take a little longer than a half hour. Towards the end, turn down the pan a bit to medium or almost med-low - you don't want to burn your pan!
3. While the meat is browning, you can prep your onions. Peel and quarter them. Once the meat-browning process is completed in the above steps you can add all of your cut onions to the pan.
4. Mix the lipton soup packages with 2 cups of water and pour right over the onions in the pot. Turn the heat down to low, cover and simmer for the rest of the day! My mom thinks that, depending on the size of the meat, the minimum you should simmer for is 5 or 6 hours to make sure the meat is tender and yummy! Feel free to stir every now and then.

5. Leave the cover off for the last hour or so, so that the liquid thickens a bit.
6. Serve over rigatoni and sprinkle with parmigiana cheese!

This meal served 4 of us and we have a lot leftover. This size roast could easily serve 8 people. Consider serving with a vegetable and fresh bread!

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