Best Long Cooking Onion Sauce Recipes

ONION SAUCE

Onion Sauce image

When we were little my Oma would serve this sauce over either pork or beef.

Provided by LINDA MCLEAN

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon white sugar
½ teaspoon paprika
1 tablespoon white vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste

Steps:

Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 12.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 97.1 mg, Sugar 4.9 g

BAKED VIDALIA ONIONS

Baked Vidalia Onions image

Make and share this Baked Vidalia Onions recipe from Food.com.

Provided by evelynathens

Categories Onions

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 vidalia onions, peeled
1/4 cup butter
4 teaspoons Worcestershire sauce
2 teaspoons ground cumin
4 teaspoons brown sugar
1/2 cup chicken broth
1/2 cup dry white wine

Steps:

Preheat oven to 425 degrees F.
With a sharp knife, cut out a 1 inch in diameter by ¾ inch deep cavity in top of onions, reserving scraps.
Season each onion.
Combine butter, Worcestershire Sauce, cumin and sugar.
Fill cavities of onion with the butter mixture.
Arrange onions in baking dish, add broth, wine and scraps to dish and bake, basting occasionally, for 45 minutes to 1 hour, or until very tender.
Serve as a first course.

LONG-COOKING ONION SAUCE

Long-Cooking Onion Sauce image

Provided by Molly O'Neill

Time 1h45m

Yield 2 cups

Number Of Ingredients 9

Ingredients

4 pounds onions, preferably sweet varieties like Walla Walla or Vidalia (about 8 onions)
2 tablespoons olive oil
1 tablespoon unsalted butter
1 shallot, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1/2 cup white wine
1/2 teaspoon apple-cider vinegar
1 tablespoon chopped sage leaves
Kosher salt and freshly ground black pepper to taste

Steps:

Peel, quarter and thinly slice the onions. In a large heavy kettle, heat the olive oil and butter over medium heat and add the onions. Cook, stirring frequently, until the onions begin to turn golden, about 1 hour. Lower the heat if the onions stick to the bottom.
Add the shallot and garlic and continue cooking, stirring often, until the onions are a deep golden color, 20 to 30 minutes more. Add the wine and vinegar and cook until the liquid has evaporated.
Add the sage and season with salt and pepper. Serve as a sauce with duck, pork or roasted meats.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 717 milligrams, Sugar 12 grams, TransFat 0 grams