How to Make Authentic German Zwiebelrostbraten with Caramelized Onions

Simple Summary

Zwiebelrostbraten with Onions is a classic German dish featuring a tender, juicy beef steak topped with crispy fried onions and a rich gravy. This hearty meal combines savory flavors with a satisfying texture contrast.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 4 ribeye steaks (about 200g each)
• 4 large onions, thinly sliced
• 4 tbsp vegetable oil
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 500ml beef broth
• 2 tbsp Worcestershire sauce
• 1 tsp dijon mustard
• Salt and freshly ground black pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.

2. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the sliced onions and cook, stirring occasionally, for about 20-25 minutes until they're golden brown and caramelized. Remove from the pan and set aside.

3. Season the steaks generously with salt and pepper on both sides.

4. In the same skillet, heat the remaining 2 tablespoons of oil over high heat. Once hot, add the steaks and cook for 3-4 minutes on each side for medium-rare, or adjust cooking time to your preferred doneness. Remove steaks and let them rest on a plate, tented with foil.

5. In the same pan, melt the butter over medium heat. Add flour and whisk for 1-2 minutes to create a roux.

6. Slowly pour in the beef broth, whisking constantly to avoid lumps. Add Worcestershire sauce and dijon mustard. Simmer for 5-7 minutes until the gravy thickens.

7. Return the caramelized onions to the pan and stir to combine with the gravy. Season with salt and pepper to taste.

8. Place the steaks on serving plates, top with the onion gravy, and garnish with chopped parsley.

Chef's Notes

• For the best flavor, use aged ribeye steaks with good marbling.
• If you prefer a thicker gravy, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) to the sauce while simmering.
• To save time, you can caramelize the onions in advance and reheat them when making the gravy.
• For a gluten-free version, use cornstarch instead of flour to thicken the gravy.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.

Nutritional Info

Per serving (approximate):

• Calories: 650
• Protein: 40g
• Fat: 50g (20g saturated)
• Carbohydrates: 15g
• Fiber: 2g
• Iron: 20% of Daily Value
• Zinc: 35% of Daily Value

This dish is high in protein and provides essential nutrients like iron and zinc, which are important for maintaining energy levels and supporting the immune system.

Serving Suggestions

• Serve Zwiebelrostbraten with traditional German sides like Spätzle (egg noodles) or Kartoffelpuffer (potato pancakes).
• A crisp green salad with a light vinaigrette helps balance the richness of the dish.
• Pair with a full-bodied German red wine such as Spätburgunder (Pinot Noir) or a robust beer like Dunkel.
• For a complete German-inspired meal, start with a bowl of creamy potato soup and finish with a slice of Black Forest cake for dessert.
• Present the dish on warm plates with the steak partially covered by the onion gravy, allowing the meat to peek through. Garnish with a sprig of fresh parsley for a pop of color.