3 tbsp Unsalted butter
2 Red or white pearl onions, julienned
1 cup Dry sherry
3 tbsp Worcestershire sauce
3 tbsp Soy sauce
3 tbsp Balsamic vinegar
1 gal Beef stock
1 lb Skirt steak
2 tbsp Flour
6 Cloves garlic, finely chopped
1/2 tsp Salt
1/2 tsp Freshly ground black pepper
2 tbsp Olive oil
3 lb Pearl onions, peeled
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In a large stockpot over high heat, melt the butter. Add the julienned onions and caramelize while stirring, about six minutes. Add the sherry, Worcestershire, soy sauce and vinegar. Reduce and cook about 10 minutes. Add the stock and bring to a boil, then decrease the heat to low, cover and simmer.
Combine the flour, garlic, salt and pepper in a large mixing bowl. Cut the steak into thin strips and toss with the flour mixture to coat evenly. Heat the oil in a saute pan over high heat. Add the steak strips and sear while stirring for about five minutes.
Uncover the stockpot. Add the steak strips and simmer for about 20 minutes. Add the peeled onion and simmer another 20 minutes. Ladle the soup into bowls. Serves 4. |
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