Pique the onions to the pen very thin. Put them in a pan, sprinkle with sugar, add 60 grs. of butter in bits and 1/4 cup of water.
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| Ingredients to make the Chilean click: |
| 4 bifes of 200 grs. Each 700 grs. of onions 80 grs. of butter 2 tablespoons of sugar 1 tablespoon of vinegar 1 tablespoon of oil salt pepper cooked papitas to accompany |
Ingredients to make the Chilean click:
2. Take a high heat until it boils; Then lower the flame and cook over low heat for 40 minutes.
3. stirring several times, so that the onions are caramelized. In the middle of cooking, add the vinege, salt and pepper.
4. When the onions are cooked, check them out of direct fire but leave them to the side of the kitchen, to keep the heat.
5. Hot the remaining oil and butter and brown the bifes for 3 or 4 minutes per side. Half cooking, add the salt.
6. Pongalos in a fountain and decorate on a bun of onions. Accompany with new cooked papitas.
