Onion roast

Onion roast

An onion roast like from your Swabian grandma!  Prepared according to the original recipe, the meat is perfect – it comes with such a delicious sauce!  Here we will show you how it works best.


600 g beef prime rib or rump steak
salt and pepper
Flour for dusting
3 tbsp sunflower oil
2 medium onions
25g butter
150 ml dry red wine
200 ml strong beef stock


1. For the onion roast, cut the beef into 4 slices of equal thickness (1 slice per portion).  Season the meat with salt and pepper and dust with flour.  Heat sunflower oil in the pan and sear the meat on both sides for about 2 minutes to create strong roasted aromas.

2. Remove the meat and keep it warm in the oven at 80 degrees.

3. Peel the onions, cut them into fine strips and toss them in the flour.  Shake off the excess flour.  Heat the sunflower oil with the butter and fry the onions until golden.

4. Remove half of the already fried onions and drain.  Deglaze the other half of the onions in the pan with the red wine and let it cook down to a very creamy consistency.

5. Pour in the beef stock, add the meat and simmer gently for approx. 8 – 10 minutes.  Remove the meat, let it rest in the oven again and let the sauce simmer to the desired consistency.  Season with salt and pepper and stir in the butter in small flakes.  Bon appetit!


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