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.
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PORK GYROS WITH YOGURT-TOMATO SAUCE, RED ONION, AND ARUGULA
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
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
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
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)
Provided by cam_46
Number Of Ingredients 22
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
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
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
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
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
Number Of Ingredients 7
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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