As is typical, I decided on dinner around 4:00. As is also typical we only had half the ingredients I needed. After a quick (HA) trip to Wegmans, I arrived home at 5:30 ready to make fajitas. Skirt steak coming to room temperature, I considered my options. Fajitas really aren’t fajitas without caramelized onions, but I also needed them to finish in ~20 minutes. According to common sense, this is impossible. I’m a big fan of making caramelized onions the right way, but I’ve recently discovered that starting food in the microwave and finishing it in a skillet produces some pretty good results. Would it work? I decided to find out.
- One large yellow onion, french cut
- 1t olive oil
- ¼t kosher salt
- ¼t raw sugar
- ¼ cup beer
Put medium non-stick skillet over medium-high heat. Toss cut onion with oil, salt and sugar, and microwave on high for 3-5 minutes (They will give off a ridiculous amount of steam). Transfer nuked onions to preheated skillet and cook, stirring often. When onions get to the point of being almost too brown (or in my case… too brown), add 2T beer and deglaze the onions/pan (~8 min). Continue to cook an additional 8 minutes to a similar state, and deglaze again. Enjoy!
While I didn’t have any made “the right way” to compare to, they tasted pretty damn good over medium rare skirt steak.