Best 6 Red Onion Sauce Recipes

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A versatile condiment that complements a range of culinary creations, red onion sauce tantalizes taste buds with its piquant, slightly sweet, and tangy flavor profile. Made from caramelized red onions, this ruby-hued sauce adds depth to grilled meats, lends a vibrant color to vegetable platters, and brightens up sandwiches and wraps. Whether you prefer a rustic, chunky texture or a smooth, velvety consistency, red onion sauce caters to diverse preferences. Join us as we explore the culinary possibilities of this delightful condiment, with a selection of recipes that highlight its versatility and ease of preparation.

Let's cook with our recipes!

PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA



Pork Gyros with Yogurt-Tomato Sauce, Red Onion, and Arugula image

Provided by Susanna Hoffman

Categories     Garlic     Onion     Pork     Tomato     Marinate     Yogurt     High Fiber     Arugula     Summer     Grill/Barbecue     Capers     Bon Appétit

Yield Makes 12

Number Of Ingredients 20

Pork
1/4 cup extra-virgin olive oil
1/4 cup dry red wine
3 garlic cloves, minced
1 small bay leaf, crumbled
1/2 tablespoon (packed) fresh oregano leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 1-pound pork tenderloins
Sauce
1 1/2 cups plain Greek yogurt or whole-milk yogurt
2 tablespoons chopped seeded tomato
2 tablespoons chopped fresh dill
2 tablespoons drained capers, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon red wine vinegar
6 7-inch-diameter pita breads
1 red onion, halved, thinly sliced
24 large arugula leaves

Steps:

  • For pork:
  • Combine first 7 ingredients in large resealable plastic bag; shake to blend. Add pork to marinade; seal bag. Chill overnight, turning bag occasionally.
  • For sauce:
  • Stir first 7 ingredients in medium bowl to blend. Season sauce to taste with salt and pepper. Cover and chill until ready to use, up to 1 day.
  • Prepare barbecue (medium heat). Remove pork from bag. Grill until thermometer inserted into center of each tenderloin registers 145°F, about 18 minutes. Transfer to work surface; let stand 10 minutes (temperature will rise 5 to 10 degrees). Thinly slice into rounds.
  • Grill pitas until warmed through and softened, about 2 minutes per side. Cut pitas in half. Fill pita halves with pork, drizzle with sauce, then tuck in onion and arugula. Serve, passing remaining sauce separately.

RED PEPPER AND CARAMELIZED ONION SAUCE



Red Pepper and Caramelized Onion Sauce image

Make and share this Red Pepper and Caramelized Onion Sauce recipe from Food.com.

Provided by dicentra

Categories     Onions

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

8 ounces cooked pasta
1/4 cup olive oil
1 large onion, sliced thinly
2 red bell peppers, cut into 1/4 inch strips
1 garlic clove, crushed
1/4 cup chopped fresh parsley
salt and pepper

Steps:

  • Heat oil in a large heavy skillet over low heat; stir in onion.
  • Saute onion over low heat until very soft and golden, about 7 minutes.
  • Stir in peppers; turn heat to medium and saute until peppers wilt and edges begin to brown, about 5 minutes.
  • Stir in garlic; saute 1 minute.
  • Add parsley and sprinkle with salt and pepper. Toss with the hot pasta.

Nutrition Facts : Calories 448.9, Fat 28.3, SaturatedFat 3.9, Sodium 9.6, Carbohydrate 47.4, Fiber 9.2, Sugar 8.3, Protein 5.2

HOT DOGS W/ ONION SAUCE & GRILLED RED PEPPER RELISH RECIPE - (4.5/5)



Hot Dogs w/ Onion Sauce & Grilled Red Pepper Relish Recipe - (4.5/5) image

Provided by cam_46

Number Of Ingredients 22

Onion Sauce:
2 T canola oil
2 Lg onions, halved & thinly sliced
2 t ancho chile powder
1/2 t ground cinnamon
1/2 C ketchup
1/4 t hot sauce
1/2 t kosher salt
1/4 t ground black pepper
Grilled Pepper Relish:
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded & diced
3 T extra-virgin olive oil
2 T red wine vinegar
3 T finely chopped fresh flat leaf parsley, plus leaves for garnish
Kosher salt & freshly ground pepper
Grilled Hot Dogs:
8 all beef kosher hot dogs
canola oil
freshly ground black pepper
Soft poppy seed or regular hot dog buns
Dijon mustard

Steps:

  • For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 Cup water, the ketchup, hot sauce, salt & pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar & parsley in a bowl and season with salt & pepper. Cover & let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the hot dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

ROAST PORK BELLY TOASTS WITH BLOOD-ORANGE BBQ SAUCE AND PICKLED RED ONION



Roast Pork Belly Toasts with Blood-Orange BBQ Sauce and Pickled Red Onion image

This meltingly tender pork belly is an impressive yet surprisingly easy hors d'oeuvre to make-all you need is patience. The pork belly, barbecue sauce, pickled onions and crostini can all be completed at least three days ahead of time, making day of prep a breeze.

Provided by Lauryn Tyrell

Categories     Bread     Onion     Pork     Appetizer     Christmas     Orange     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 40 hors d'oeuvres

Number Of Ingredients 29

For the pork belly:
One 2-pound piece of boneless, skinless pork belly
Kosher salt and freshly ground black pepper
1 large onion, cut into thick wedges
1/2 fennel bulb, cut in thirds, fronds reserved
2 to 3 sprigs thyme
4 strips blood orange or regular orange zest
1/4 cup extra-virgin olive oil
1 cup dry white wine
1 cup low-sodium chicken broth
For the pickled red onion:
1/4 cup red-wine vinegar
1 1/2 teaspoons granulated sugar
3/4 teaspoon kosher salt
1/2 medium red onion, thinly sliced
For the blood orange BBQ sauce:
2 tablespoons neutral vegetable oil, such as grapeseed
1/2 fennel bulb, minced (about 1/4 cup)
1/2 large shallot, minced (about 1/4 cup)
1/4 teaspoon kosher salt
2 tablespoons granulated sugar
2 tablespoons red-wine vinegar
1 bay leaf
1 star anise
1 cup blood orange or regular orange juice (from 4 to 6 oranges, or store bought)
To serve:
1 large baguette or 2 medium baguettes, cut into 40 1/4-inch thick slices and toasted
Reserved fennel fronds, roughly chopped
Flaky sea salt, such as Maldon, for sprinkling

Steps:

  • Cook the pork belly:
  • Preheat the oven to 325°F. With a very sharp knife, score the fat of the pork belly into 1/2-inch diagonal lines starting at one corner; repeat going the opposite direction to create a 1/2-inch cross-hatch pattern. Season very generously with salt and pepper on both sides of the pork.
  • Place the onion, fennel, thyme and orange peel in the bottom of a small roasting pan. Lay the pork on top of the vegetables, then pour the oil, wine and broth on and around the pork belly. Cover the pan with foil and cook pork is until easily pierced with a knife, about 3 hours.
  • To compress the pork (which makes for a better presentation): Transfer pork to a separate, low-sided serving dish. Cover in plastic wrap and top with another serving dish, weighing it down with cans or other heavy items.
  • Make the pickled red onions:
  • Combine vinegar, sugar, salt, and 1/2 cup warm water in a medium bowl and stir to dissolve. Add the sliced onion and let sit at room temperature for at least 1 hour (or refrigerate at least overnight and up to 1 week).
  • Make the BBQ sauce:
  • In a small saucepan over medium heat, warm the oil. Add the fennel, shallot, and salt. Cook, stirring occasionally, until softened, but not browned, about 5 minutes. Add the sugar, vinegar, bay leaf, star anise, and juice. Raise the heat to bring the mixture to a boil, then reduce to a simmer and cook until sauce has thickened enough to coat the pork and reduced by two thirds, about 20 minutes. Set aside.
  • Assemble the toasts:
  • When ready to serve, heat the broiler. Slice the pork belly across into 1/2-inch slices, then cut each slice into thirds. Arrange the slices on a rimmed baking sheet, cut side down; brush with the sauce and broil until crisped. Place one piece of pork on each toast; top with a little more sauce, pickled red onion, fennel fronds, and a pinch of flaky sea salt.

CRANBERRY SAUCE WITH DRIED CHERRIES AND RED ONION JAM



Cranberry Sauce with Dried Cherries and Red Onion Jam image

Categories     Sauce     Fruit     Onion     Side     Sauté     Christmas     Thanksgiving     Vegetarian     Cranberry     Cherry     Fall     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

2 tablespoons (1/4 stick) unsalted butter
2 cups chopped red onions
Pinch of salt
3/4 cup sugar
1 teaspoon Chinese five-spice powder*
1 12-ounce bag fresh cranberries (3 cups)
1 cup dried tart cherries
1/2 cup water
1 tablespoon red wine vinegar
*A spice blend that usually contains ground anise, cinnamon, star anise, cloves, or ginger; available in the spice section of most supermarkets.

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onions and pinch of salt. Sauté until soft but not brown, about 7 minutes. Add sugar and five-spice powder; stir until sugar dissolves, about 4 minutes. Add cranberries, cherries, 1/2 cup water, and vinegar. Bring to boil. Reduce heat to medium and simmer until most berries have popped, stirring occasionally, about 15 minutes. Cool. DO AHEAD: Can be made 2 days ahead. Cover and refrigerate. Serve at room temperature.

RED ONION SAUCE



Red Onion Sauce image

Number Of Ingredients 7

2 tablespoons olive oil or vegetable oil
2 large red onions, finely diced or minced
1 1/4 teaspoons salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/4 cup unseasoned rice vinegar
1 cup fresh orange juice
5 to 6 tablespoons red jalapeño peppers jelly

Steps:

  • In a stainless steel saucepan, heat the oil over medium heat. Add the onion and cook, stirring frequently, until it starts to brown, about 5 minutes. Add the salt and pepper. Reduce the heat to low and cook 5 minutes. Stir in the vinegar, orange juice, and jelly. Bring to a boil, and cook, stirring frequently, until the jelly is completely melted and the sauce reduces and is slightly thickened with a glossy appearance, 6 to 8 minutes. Serve hot, or store, refrigerated in a covered container, for 3 to 4 days. The sauce can be made ahead and reheated. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Select the right onions: Red onions are ideal for this sauce due to their slightly sweet and pungent flavor. Choose firm, unblemished onions for the best results.
  • Slice the onions thinly: Thinly slicing the onions allows them to caramelize more evenly and quickly. Use a sharp knife or mandoline for precise slicing.
  • Use a good quality olive oil: Extra virgin olive oil adds a rich, fruity flavor to the sauce. Choose a high-quality oil that is flavorful and has a low acidity level.
  • Cook the onions slowly: Caramelizing the onions is a key step in this sauce. Cook them over low heat, stirring occasionally, until they become soft and golden brown. This process can take about 30 minutes or more.
  • Add some acidity: A splash of vinegar or lemon juice helps to balance the sweetness of the caramelized onions. Add it towards the end of cooking to prevent the onions from becoming too acidic.
  • Season to taste: Once the sauce is cooked, season it with salt, pepper, and any other desired spices or herbs. Taste the sauce and adjust the seasonings as needed.

Conclusion:

Red onion sauce is a versatile condiment that can be used in a variety of dishes. It is particularly well-suited for grilled or roasted meats, vegetables, and fish. The caramelized onions add a rich, sweet flavor to the sauce, while the vinegar or lemon juice provides a nice acidity. With its simple ingredients and easy preparation, this sauce is a great addition to any home cook's repertoire.

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