Steak & Onion Sandwich Recipe (with Video)

Scallion Aioli
1. Give the scallions a rough chop.
2. Throw into a blender with neutral oil and blend until fully broken down.
3. Add the mixture to a saucepan and cook over medium for about 45 minutes.
4. Let the mixture steep until cooled. Strain.
5. Add egg yolks, dijon, miso, and lemon juice to a mixing bowl.
6. Whisk to form a paste. Start adding oil as slowly as possible, while whisking. Once an emulsion is formed, you can pour the oil faster as you go.
Caramelized Onions
1. Add olive oil, rosemary, and butter to a pan heated over medium high.
2. Once the butter starts to bubble, add onions.
3. Salt the onions, mix to incorporate, and turn heat down to low. Cover, and let cook for one hour.
4. Turn heat back to medium, stirring occasionally until the onions are a deep brown. Remove the hard rosemary stems.
Quick Pickled Onions
1. Slice onions perpendicular to the root into rounds. Set in a glass or metal container.
2. In a pot, mix vinegar of choice, water, sugar, and salt. Heat over medium until simmering and homogenous. Pour over onions.
Onion Rings
1. Slice the onions horizontally to form rings. Separate the layers from each other.
2. In two bowls, add 1 c flour each. In one of them, add water, ice, paprika, and honey. Mix until homogeneous but lightly to avoid gluten formation. Over-mixing will result in a less crisp, more cake-like texture.
3. Lightly coat onion rounds flour in the bowl with just flour. Transfer to the batter, and mix until thoroughly coated.
4. In a wide pan, get about 1 inch of oil to 350ºF. Fry the onion rings for about 3 minutes per side, flipping half way. Transfer to a cooling rack and salt immediately.