SWEET ONION SAUCE
Steps:
- Put a pot over medium heat and coat with the 1 tablespoon oil. When the oil is hot, add the onion, thyme, and bay leaf; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook and stir for 5 minutes, or until fragrant, but do not let the onion brown. Pour in the stock and bring to a simmer, then cover the pan and reduce the heat to low. Cook gently for 30 minutes, checking periodically to make sure the liquid has not completely evaporated and the onion is soupy; add a little stock if needed to keep the onion moist.
- Remove the thyme and bay leaf. Transfer the onion to a blender and pulse until slightly chunky. Add the remaining 1/4 cup oil and puree until the sauce is thick and creamy. Season with salt and pepper. The onion sauce can be cooled, covered, and refrigerated for up to 1 day. Reheat gently before serving.
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Maddii Writes
[email protected]I've been making this sauce for years and it's always a crowd-pleaser. It's the perfect addition to any party or potluck.
Syco Dani
[email protected]This sauce was a disaster. It was way too salty and the onions were not caramelized properly. I won't be making this again.
Rahmet Abdulfetah
[email protected]This sauce is a bit too sweet for my taste, but it's still good. I think I'll try reducing the amount of sugar next time.
MD Farhan Ahmed Yt
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The sauce is so flavorful and versatile. I've used it on chicken, fish, and vegetables, and it's been a hit every time.
Oumaru Kromah
[email protected]This sauce is amazing! I love the caramelized onions and the hint of mustard. It's perfect for dipping or spreading.
AS TV
[email protected]I've made this sauce twice now and it's always delicious. It's so easy to make and it's a great way to use up leftover onions.
Champika Damayanthi
[email protected]This sweet onion sauce was a hit at my dinner party! It was the perfect balance of sweet and savory, and it went perfectly with the grilled chicken and vegetables. I'll definitely be making this again.