Onion Sandwich

This is NOT a steak sandwich. I mean it is, but that’s not what the sandwich is about. I’d say it’s more of an onion sandwich because of the 4 different ways onions are featured. The pickled onions added the needed acidity, the caramelized onions contributed the sweetness, the onion rings added the crunch + pizazz, and the scallion aioli was the X factor that made this thing truly unique. This is a one of a kind sandwich that exists no place else, so if you want it you have to make it yourself.

P.S. I’m not going to be including instructions on doing the steak. If you’re unsure of how to do that, YouTube is a much more surefire way to learn. I used a ribeye for this, but any cut or even any protein other than steak can be used.

Recipe

Serves 1-2

Scallion Aioli

• 8 scallions
• 2 cups neutral oil
• 2 heaping tbsp dijon mustard
• 2 egg yolks
• 1 heaping tbsp miso paste
• 1 tbsp lemon juice

1. Give the scallions a rough chop. Throw into a blender with neutral oil and blend until fully broken down.
2. Add the mixture to a saucepan and cook over medium for about 45 minutes.
3. Let the mixture steep until cooled. Strain.
4. Add egg yolks, dijon, miso, and lemon juice to a mixing bowl.
5. Whisk to form a paste. Start adding oil as slowly as possible, while whisking. Once an emulsion is formed, you can pour the oil faster as you go.

Caramelized Onions

• 5 medium onions
• 1 tbsp each butter and olive oil
• Salt to taste
• 3 sprigs rosemary

1. Add olive oil, rosemary, and butter to a pan heated over medium high.
2. Once the butter starts to bubble, add onions. Salt the onions, mix to incorporate, and turn heat down to low. Cover, and let cook for one hour.
3. Turn heat back to medium, stirring occasionally until the onions are a deep brown. Remove the hard rosemary stems.

Quick Pickled Onions

• 1 red onion, sliced
• 3/4 white distilled vinegar
• 1/4 c water
• 2 tbsp sugar
• 2 tsp sea salt

1. Slice onions perpendicular to the root into rounds. Set in a glass or metal container.
2. In a pot, mix vinegar of choice, water, sugar, and salt. Heat over medium until simmering and homogenous. Pour over onions.

Onion Rings

• 1 large yellow/sweet onion
• 2 c AP flour, divided
• 1 c water
• 1/2 c ice
• 1 tbsp paprika
• 1 tbsp honey

1. Slice the onions horizontally to form rings. Separate the layers from each other.
2. In two bowls, add 1 c flour each. In one of them, add water, ice, paprika, and honey. Mix until homogeneous but lightly to avoid gluten formation. Over-mixing will result in a less crisp, more cake-like texture.
3. Lightly coat onion rounds flour in the bowl with just flour. Transfer to the batter, and mix until thoroughly coated.
4. In a wide pan, get about 1 inch of oil to 350ºF. Fry the onion rings for about 3 minutes per side, flipping half way. Transfer to a cooling rack and salt immediately.

Assembly

1. Add a layer of the scallion aioli to both pieces of bread of choice. Top the bottom layer with scallion onions and the top with caramelized onions. To the bottom bread, add sliced steak, followed by onion rings. Crown the sandwich, give it a little smush then slice halfway.