[Sca-cooks] OOP: Query on Steak Smothered In Onions...

Huette von Ahrens ahrenshav at yahoo.com
Fri Aug 25 16:37:16 PDT 2006

I never eat steak much, I prefer prime rib... But I do know of a few places here
in California that still offer grilled onions or grilled mushrooms on top of their

There is a great burger chain here in California that is called In & Out Burgers.
They are a small family owned burger chain that is so popular that most of their
places have cars constantly lined up waiting to order from 11 am to Midnight.  Their claim
to fame is that they offer a simple menu.  To whit:  A single burger.  A double
burger.  A single cheeseburger.  A double cheeseburger.  French fries.  Real ice cream
shakes.  And several different soft drinks.  That is it.  When you place your order,
that is when they start making your burger.  So everything is completely fresh.  The
meat, the buns, the french fries.  They usually put in a slice of fresh onion.  But
if you ask them, they will grill the onion for you before putting it on the burger.
That is what I always do.  Yum.  The only other meat that I put grilled onions on
is liver.  To me, liver isn't liver without the onions...


--- "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> wrote:

> On Aug 25, 2006, at 11:25 AM, Michael Gunter wrote:
> > My memories of something similar are both from down
> > Oklahoma way and a restaurant my mother worked at
> > in Montana.
> >
> > Basically there are grills here, which I'm sure you folk in
> > New Yawk are familiar with, where they have a large griddle
> > that has an eternal pile of onions constantly turning golden.
> > My memory of an "onion steak" or "onion burger" is the meat,
> > unbreaded, fried in the grease over by the onion pile so the
> > essence of sautee'd onion permeates the meat and then
> > the steak or burger is served with a topping of onions cooked
> > to how you wished them, from nearly raw to blackened.
> >
> > Good stuff.
> Most diners will do a burger that way, but for some reason what I  
> most associate with that type of onion cookery (maybe because it is  
> in that area and also visible, which, in most diner kitchens around  
> here, it isn't) are the burgers at the Papaya King and the Gray's  
> Papaya chains. These are little storefronts that are practically  
> stalls, scattered mostly around Manhattan, that sell various  
> blenderized tropical fruit drinks (mostly mango or papapaya based),  
> hot dogs and burgers. The burgers are thin and one step up from  
> McDonald's, but the onions are as described and make all the difference.
> To all the people who responded, I just want you all to know you're  
> killing me ;-). The only steaks I have in the freezer are boneless  
> rib eyes and shell steaks... hmmm... one little piece of skirt steak...
> Adamantius
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