broiled top round with caramelized onions and roasted garlic mashed potatoes

i feel so bad for not posting a recipe in such a long time, i want to make up for it. here is my redeeming recipe, if there is such a thing. anyway, i really hope you like it. this is something you can make if you want to impress someone… are you impressed? hahahahaha!

ok, so yes, i know… this is a bit labor intensive, but it is so worth it. so, here it is, my recipe for top round with caramelized onions and roasted garlic mashed potatoes!

INGREDIENTS:
8 medium red potatoes
1.5lbs top round london broil
1 head of garlic
1 cup of heavy cream
1 medium white onion
butter
olive oil
salt & pepper
worcestershire sauce
vegetable oil
red wine
sugar
apple cider vinegar

INSTRUCTIONS:
season the meat with your favorite seasonings at least two hours before starting to cook the place in the fridge. i seasoned it overnight and recommend you do so as well if you can.

heat up the oven to 400 degrees and start to boil water for the potatoes.

peel the outer layer of the garlic head.

cut up the top of the garlic head so that you can see the cloves.

wrap the garlic in foil paper and drench with olive oil. as you can see in the picture, i just made sure to coat everything in oil.

close up the foil, place in a baking dish and throw it (but not really, gently place it) in the oven for 30 minutes.

(yes, i am using the windowsill to take pictures…. so what, the light there is perfect!)

next, slice the onion.

heat up vegetable oil, do not let the oil smoke.

add the onions

and season with salt and pepper. lower the heat.

while the onions cook scrub the potatoes thoroughly and chop them in quarters. leave the skin on. add the potatoes to the boiling water, do not use salt… just yet.

once the onions start wilting add 3 tablespoons of worcestershire sauce,

3tbs of red wine and 1tbs of vinegar

lower the heat and cover. keep an eye on them. cook them for about 40 minutes adding the liquids once they start getting dry. about 20 minutes into the cooking process sprinkle 2 tbs of sugar on them, and then again at almost 40. the sugar will help the caramelizing process and counteract the acidity of the wine and the vinegar.

don’t forget about the garlic. take it out the oven after 30 minutes, peel off the cloves once they cool down a bit.

they smelled sooooo good!

mash the garlic slightly and set them aside. by now the potatoes should be cooked. check to make sure by sticking a fork, if you can easily do it then they are good to go. drain them and put them in a bowl.

while the drain heat up the heavy cream on a small sauce pan. add 2 tablespoons of butter.

mix in the mashed garlic and mix well. spread over the potatoes and mash them until the are nice and creamy.

by now, the onions should be done. it takes 45 minutes to an hour. i cooked them for an hour, but i tasted them at 45 minutes and they were fine. at an hour, they will look like this:

now, things start going faster… turn on the broiler and place the meat in a baking dish.

in this apartment, we like the steaks cooked medium or medium rare so i placed it in the broiler for 5 minutes on each side. if you would like it to be well done then 10 minutes on each side should be enough. you don’t want to over-cook it because it will be rubbery and tough.

once the meat comes out of the broiler it may look a bit dry. but don’t panic! let it rest for a few minutes and then slice.