Caramelized Onion Sauce
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons olive oil
- 4pounds (about 5 large) Spanish onions, peeled, quartered and thinly sliced
- 4cloves garlic, peeled and finely chopped
- 1cup white wine
- 1½teaspoons thyme leaves
- ⅓cup toasted, chopped walnuts
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
393 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 9 grams dietary fiber; 20 grams sugars; 7 grams protein; 1250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place a large heavy kettle over medium heat and heat the oil. Add the onions and garlic and cook, stirring frequently, until the onions are greatly reduced in volume and golden in color, about 50 minutes to 1 hour. (Lower the heat toward the end of cooking if the onions stick to the bottom of the pot.)
- Step 2
Add the wine, thyme and walnuts to the pan and continue to cook until all the liquid has evaporated. Season to taste with salt and pepper. Serve with grilled meat, fish or pasta.
Private Notes
Comments
Honestly the best onion sauce has only four ingredients: onions, oil/butter, salt and water. Saute the onions with the salt until they are starting to brown, and add a tiny bit of water from time to time to help them disintegrate. The mixture quickly becomes an carmelized onion sauce that you can use on green beans and all sorts of other veggies. And it does not take 50 minutes.
I always add 1/2 teaspoon of paprika powder. Be it hot or sweet paprika powder, it adds up nice flavor to the burgers.
Honestly the best onion sauce has only four ingredients: onions, oil/butter, salt and water. Saute the onions with the salt until they are starting to brown, and add a tiny bit of water from time to time to help them disintegrate. The mixture quickly becomes an carmelized onion sauce that you can use on green beans and all sorts of other veggies. And it does not take 50 minutes.
I always add 1/2 teaspoon of paprika powder. Be it hot or sweet paprika powder, it adds up nice flavor to the burgers.