Hey blog fam! I’m well aware that I haven’t had many food posts lately- and if food posts are the reason you follow me- apologies! I’ve been doing a bit of food prep to prepare for an upcoming gig in Vegas next month! Therefore- I haven’t made anything super interesting, or fattening. Wap wap wap {That’s my sad horn sound via text!) I will however be posting soon about “Food prepping for the Non-Meal Prepper”.
So let’s dive in on the balsamic onion steaks shall we? We ALWAYS have onions in the house, and I love sauteed onions, caramelized onions, bloomin’ onions- basically onions prepared ANY way! Since I’ve been on the healthy grind, I decided I would be good for dinner and make myself some onion steaks. If you’ve never done this as a side- it’s so easy- and healthy!! These can also be cooked on the grill. (You can also make them au gratin! ha which is friggin’ delicious if you’re feeling naughty!)
These onion steaks are easy, simple and guilt-free! AND- they only have 3 ingredients! woop woop! One of my personal rules is: the fewer ingredients the healthier the recipe is!
Here are the onions before cooking:
I’m not going to include a recipe card for this post like I usually do, because these are so simple!
I used:
- 2 1/2 onions (white or Vidalia) sliced into thirds, about an inch thick
- 1/4 cup balsamic vinegar (you might not use it all, or you may use more)
- 1/4 cup grated Parmesan cheese. You can use the kind in the shaker or freshly grated. whateves floats your boat or whatevs in yer fridge.
- Peel your onions, and slice them into 1″ thick slices. If it is a large onion, you should be able to get about 3 slices out of it, after you cut off the top and bottom.
- Place evenly on a greased baking sheet (I used spray coconut oil).
- Drizzle evenly with balsamic, and grated parm.
- Top with salt and pepper.
- Cover with aluminum foil and bake at 400 for 45 minutes.
- Uncover and broil on high for 5-10 minutes until cheese starts to crisp up.
- Let ’em cool and eat ’em up!
And voila!
This made enough for 4 people, or for left overs. Fun tip– rub your grill with a sliced onion before grilling meat to prevent it from sticking!
I know this is such an easy recipe to post, but I thought it might be something that ya’ll might not usually think about making! Also, once the onions are cooked, they will begin to fall apart- I chose to photograph the ones that stayed together well. So, don’t worry if they begin to flower out a bit, that just means they are juicy and ready for the eatin’!
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