T-Bones with Onions Recipe
T-Bones with Onions Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Steak gets a dressy treatment when topped with tasty onion slices flavored with honey and mustard. "I found this recipe on a bag of charcoal more than 10 years ago," shares Sheree Quate of Cave Junction, Oregon. "It's terrific with green beans or corn."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 large onions, cut into 1/4-inch-thick slices
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 4 T-bone steaks

Directions

Place onions in the center of a piece of heavy-duty foil (about 20 in. x 18 in.). Drizzle with honey; sprinkle with salt, pepper, mustard and paprika. Fold foil over onions and seal tightly. Grill, uncovered, over medium-hot heat 20-25 minutes or until tender, turning once. Grill the steaks, uncovered, over medium-hot heat for 12-26 minutes, turning once, or until meat reaches desired doneness (for rare, a meat thermometer should read 140° medium, 160° well-done, 170°). Serve with onions. Yield: 4 servings.
Originally published as T-Bones with Onions in Quick Cooking November/December 1998, p19

Nutritional Facts

1 each: 421 calories, 16g fat (6g saturated fat), 99mg cholesterol, 428mg sodium, 20g carbohydrate (13g sugars, 2g fiber), 48g protein.

  • 3 large onions, cut into 1/4-inch-thick slices
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon paprika
  • 4 T-bone steaks
  1. Place onions in the center of a piece of heavy-duty foil (about 20 in. x 18 in.). Drizzle with honey; sprinkle with salt, pepper, mustard and paprika. Fold foil over onions and seal tightly. Grill, uncovered, over medium-hot heat 20-25 minutes or until tender, turning once. Grill the steaks, uncovered, over medium-hot heat for 12-26 minutes, turning once, or until meat reaches desired doneness (for rare, a meat thermometer should read 140° medium, 160° well-done, 170°). Serve with onions. Yield: 4 servings.
Originally published as T-Bones with Onions in Quick Cooking November/December 1998, p19

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