Buffalo Steak And Onion Confit On Garlic Toasts Recipes

Steps:

• Preheat oven to 325° F. On a large baking sheet arrange bread slices in one layer and lightly brush both sides of each slice with about 2 tablespoons olive oil. Toast slices in middle of oven 15 minutes and turn over. Toast an additional 15 minutes, or until golden. Transfer toasts to a rack and rub one side of each toast with cut side of halved garlic. Let cool. Toasts may be made 2 days ahead and kept in a sealable plastic bag at room temperature.
• Heat the butter and remaining 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sugar. Season with salt and pepper. Cook, stirring occasionally, until onions are soft, 15 to 20 minutes.
• Increase heat to medium-high. Add red wine and cook, stirring occasionally, until wine is reduced and onions are deep golden brown, 15 to 20 minutes more. Add thyme; taste and adjust for seasoning. Transfer onions to a bowl and serve immediately with toasts.

Steps:

• In a large skillet, saute onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until onions are golden brown. Add garlic; cook 1 minute longer., Meanwhile, sprinkle beef with salt and pepper. Lightly oil the grill rack., Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cut into thin slices., Place bread on ungreased baking sheets. Bake at 400° for 4-6 minutes or until lightly browned., Meanwhile, place the cream cheese, blue cheese, salt and pepper in a food processor; cover and process until blended. Spread each bread slice with 1 teaspoon cheese mixture; top with steak and onions.