Balsamic-Glazed Onion Tacos Two Ways

Let’s get back to some regularly scheduled eating now, shall we?

Relationships, like dinners, are about compromise.

I don’t see compromise as a negative experience – at dinner or in a relationship. In fact it’s usually an essential ingredient for true satisfaction in both endeavours. I believe that when two people come to the table (literal or figurative) with open hearts and minds in the absence of malice or greed then they can together forge a third option that is more fulfilling than either one’s idea alone.

Chris and I often come to a middle way when we decide what’s on the menu:

  • He wants chicken, I want chickpeas: we have stuffed capsicums suited to our individual tastes.
  • He craves bacon, I crave poached eggs: we top our vegetable fritters with our protein of choice.
  • His tastebuds seek deep fried satisfaction, my skinny jeans demand a slimmer option: we get takeaway. Fish and chips for him, vegetarian sushi for her.

See relationships – compromise – dinner.

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Luckily, when it comes to tacos we are on an even playing field. We both love them. We also both love balsamic-glazed onions on just about anything. Anything.

Compromise: steak for him, mushrooms for me. Happy tummies all round.

You need to make these tacos (in either or both incarnations) very soon. They fulfilled every nook and cranny of our taco craving. The sweet vinegary onions that almost melted together into a gravy, the grilled meat/mushrooms with a savoury perfumed edge from the thyme, the soft crunch of the butter lettuce, topped with salty cheese and wrapped into one easily eaten parcel inside a soft corn tortilla. Perfection.

 Despite the scarily long list of things to do, these come together very quickly, and if you aren’t greedy with the onions they make an excellent addition to a cold sandwich or salad the day after.

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Balsamic Glazed Onion Tacos – two ways (gluten free)

Serves two. One omnivore, one vegetarian.

Easily multiplied to serve more. If making for vegetarians only leave out the meat and double the mushrooms to serve two plentifully. If only serving omnivores increase the steak to 400 grams and still make the mushrooms as they are a delightful addition to a steak filled taco.

Ingredients

For the onions:

  • 2 medium red onions
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons raw sugar
  • Pinch each of salt and pepper

For the steak:

  • 200 grams rib fillet steak
  • 1 teaspoon dried thyme leaves
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 teaspoons olive oil

For the mushrooms:

  • Two large field mushrooms
  • 1 teaspoon dried thyme leaves
  • 2 teaspoons olive oil
  • Pinch each salt and pepper

To serve:

  • 4-6, 6-inch corn tortillas (check package to ensure gluten free if required)
  • 2 cups torn butter lettuce leaves
  • ½ cup shredded cheddar (feta would also be enchanting here)
  • Optional: sliced avocado or sour cream

Method:

  1. Prepare your onions first. Peel and slice the two medium red onions into medium-thick half moons. Place them into a small saucepan with the balsamic vinegar, olive oil, salt and pepper. Cook with lid on over low heat for about 10 minutes or until the onions are softened. Remove the lid and continue to cook for another 15 minutes or until most of the liquid has evaporated.
  2. Meanwhile, cook the steak. Mix together thyme, salt, pepper, and olive oil on a small plate. Coat both sides of the rib fillet in this mixture. Heat a heavy-based non-stick pan to medium-high heat and sear the steak for one minute. Turn over to sear the other side. Cook to your preferred level. This article from Taste.com.au is very useful for those of us who are a little nervous when it comes to cooking steak. Once the steak is cooked to your preference, remove and allow to rest before slicing into strips.
  3. While your steak is cooking, slice the mushrooms thickly. Heat a non-stick pan to medium-high and warm the oil. Add mushrooms, thyme, salt and pepper and stir-fry until well cooked.
  4. Once onions, steak, and mushrooms are cooked, heat your tortillas and serve.

I layered mine thus: tortilla, lettuce, mushrooms, onion, and cheese. Chris added some steak into his.

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4 thoughts on “Balsamic-Glazed Onion Tacos Two Ways

  1. You had me at balsamic 😀 Seriously, they look and sound amazing.

    I glad you’re getting back on your feet slowly! You’re so fit and healthy though, I’m sure it won’t take you long at all.

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