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Steak with Italian baby onions


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Put the onions in a gratin (or baking) dish just large enough to hold them in one layer. 
  • Pour over the stock and sprinkle with seasonings, sugar, balsamic and oil. Cook in the oven for about 1 hour until tender, tossing every now and then. 
  • When almost ready, cook the steaks on a preheated, lightly oiled ridged grill (or BBQ) to the desired degree. 
  • Serve the onions with a sprinkling of parsley alongside a steak with a lemon wedge on the side.


  • 24-30 baby onions, peeled
  • ½ cup chicken stock
  • sea salt & freshly ground pepper
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 4 x 180-200 gm steaks, trimmed of all fat & sinew
  • olive oil spray
  • 2 tbsp chopped fresh parsley
  • 1 lemon, cut into wedges

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 lb450 gm