Onion Meat Sauce Recipes

SUBWAY SWEET ONION SAUCE (COPYCAT)

Steps:

• WHISK sauce ingredients together in a small saucepan (1 cup plus 2 tablespoons granulated sugar, 1/2 cup plus 1 tablespoon cold water, 6 tablespoons white vinegar, 1 1/2 tablespoons red wine vinegar, 1 tablespoon arrowroot powder, 1 tablespoon minced onion flakes, 2 1/2 teaspoons Dijon mustard, 2 1/2 teaspoons mustard powder, 3/4 teaspoon celery salt, 3/4 teaspoon fresh onion juice, 3/4 teaspoon poppy seeds, 1/2 teaspoon onion salt, 3/8 teaspoon garlic salt, 3/8 teaspoon paprika, 3/8 teaspoon black pepper, 1-2 drops sesame oil).
• BRING mixture to a boiling while whisking constantly.
• REDUCE heat to low simmer, stirring until thickened and flavorful, about 5 minutes.
• ALLOW to cool, then refrigerate in a sealed container (keeps indefinitely).
• SERVE as a dressing for sandwiches or salads and enjoy!

BARBECUED ONION MEAT LOAVES

Steps:

• In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix lightly but thoroughly. Shape into 5 loaves; arrange around the edge of a microwave-safe dish., Microwave, uncovered, on high for 4-1/2 to 5-1/2 minutes or until no pink remains and a thermometer reads 160°. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. If desired, sprinkle with minced parsley.

ONION SAUCE

Steps:

• Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
• Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

PORK AND ONION MEATBALLS WITH TOMATO SAUCE

Steps:

• Gather the ingredients.
• Mix all the ingredients-pork, onions, breadcrumbs, lightly beaten egg, cumin, chopped parsley, salt, and pepper-for the meatballs together in a bowl except for the olive oil. Mix thoroughly to ensure everything is well combined.
• Once the mixture is worked together, shape into 16 evenly-sized small balls. You will find this easier to do if you keep your hands damp with a little cold water. Try to make the meatballs as even as possible as this helps with the cooking.
• Heat the oil in a large frying pan.
• Once hot, fry the meatballs until browned, turning frequently to ensure they are evenly browned.
• Remove the meatballs from the heat, cover and leave to one side.
• Gather the ingredients for the sauce.
• Heat the tablespoon of oil in a large pan to hot-but not burning. Add the onions, and cook gently for 7 minutes taking care not to burn.
• Add the garlic and cook for a further 3 minutes until both the garlic and the onions are translucent.
• Add the canned tomatoes, sun-dried tomatoes, paprika, wine, parsley, salt, and pepper to the onion and garlic mixture.
• Bring the sauce to the boil, then reduce the heat to simmer and add the meatballs. Cook for another 20 minutes. Put the freshly grated parmesan cheese on top, if using. Serve and enjoy!

RIB EYE STEAK WITH ONION BLUE CHEESE SAUCE

Steps:

• Preheat the grill to a high heat or light your outdoor grill.
• Sprinkle the steaks with salt and pepper and smear both sides of the steaks with 1/2 stick of the butter.
• Grill the steaks until medium-rare, 3 to 4 minutes per side, and then remove from the heat and keep warm. (You can also saute them in a skillet over medium-high heat if you prefer.)
• Melt the remaining 1/2 stick of butter in a large skillet over medium-high heat, and then saute the onions until golden brown, 7 to 8 minutes. Pour in the cream, a dash of salt and pepper and the Worcestershire sauce. Let it bubble up, then add the blue cheese and stir together to melt, adding more pepper or Worcestershire sauce as you wish.
• Place the steaks on plates and spoon the sauce over the top.
• Take a bite. And the world at long last will make sense.

ONION MEAT SAUCE

Steps:

• - peel and seed tomatoes. For easiest peeling - boil whole tomatoes for about 2 minutes, scoop out and drop into ice water. Wait about 5 minutes. The peels come off EASY. You'll see them splitting and floating to the top of the pot. Scoop out and drop right into the ice water. Peel, seed and drop into the blender or food processor. (you should seed them, however, we don't mind and frankly it's a pain in the ass to do so). - In a frying pan or your sauce pan, make a soffrito of the olive oil, onions, carrots, peppers and all of the other veggies. Add whatever you like. Cook on med high for about 2o mins until veggies are soft. Turn often to coat the veggies with oil. - Blend/process the tomatoes and drop them into a sauce pan w/ the soffrito. Add all of the seasonings , sugar and the marsala wine and/or vinegar. - Bring everything to a boil. - Simmer for about 2 hours. - At the two hour point, add the 1/2 can of tomato paste, ketchup and any other ingredients you want. Season to your liking. Also, at this point, you should brown your ground beef, sausage or chicken and drop it in. Cook the chicken or pork fully, but the beef can be simply browned (at least 75%) and then drop it into the sauce. - Cook for another hour to 2 hours (Simmer!!) to your liking. When you're done, either use it or freeze it. Don't can this stuff because of the meat. I'm not a canner, but if you know that meat and/or other cooked stuff can tolerate canning, then go for it. And as a side note -- I cook sauce for about 2 hours covered and 1-2 hours uncovered. The longer it is cooked uncovered, the thicker it will be. You can also take out any of the meats to make a nice tomato sauce. The longer you cook it, the richer the taste will be. The shorter, the fresherand lighter the taste will be, i.e, marinara.

CARAMELIZED ONION SAUCE

Steps:

• In a saucepan, over medium heat, add the oil. When the oil is hot, add onions. Season with salt and pepper. Saute for about 10 to 12 minutes, or until caramelized. Add the stock and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Remove from the heat and using a hand-held blender, puree until smooth. Strain through a sieve and cool completely. Taste, and reseason if necessary.