Medallions of Beef with Caramelized Onions and Red Wine Broth

Name: Medallions of Beef with Caramelized Onions and Red Wine Broth
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons chopped chives or parsley; 2 tablespoons chopped chives or parsley; 2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried; 8 medium-size onions, 3 pounds, peeled and thinly sliced; salt and pepper; salt and pepper; 2 tablespoons olive oil; 1-½ pounds beef tenderloin, preferably center cut; 10 medium-size mushrooms, quartered; 1 quart red wine broth

Preparation info

Makes
4
Main-Course Servings

Difficulty
Medium

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This is a delicious and elegant way to serve beef, and the broth is as satisfying as a rich sauce but without the fat. You can make the broth weeks ahead and freeze it; then all you have to do is caramelize the onions and roast the beef.

Ingredients

2 tablespoons unsalted butter
8 medium-size onions, 3 pounds, peeled and

Main course
Soup

Method

Caramelizing the Onions

Up to a day in advance, melt the butter over medium heat in a 4-quart pot. Add the onions and thyme. Cook for about 20 minutes, stirring every few minutes to prevent sticking and burning, until the onions are thoroughly softened. Cook for an