If you want to spice up your favorite sandwich or salad, add some sweet onion sauce. You can make a thick, sweet and sour one that goes perfectly with a stuffed bun or teriyaki dishes; you can also make a variant with roasted garlic and onions that also includes some apple cider vinegar. Alternatively, blend mayonnaise with sweet onions to make a rich, creamy sauce that's perfect for dipping vegetables.
Ingrediants
Sauce for Sandwiches
For 250 ml of sauce
- 230 g of granulated sugar
- 150 ml of cold water
- 90 ml of white vinegar
- 20 ml of red wine vinegar
- 10 g of maranta root
- 5 g of chopped flakes of dehydrated onion
- 10 g of Dijon mustard
- 10 g of mustard powder
- 5 g of celery salt
- 5 ml of fresh onion juice
- 10 g of poppy seeds
- A pinch of onion salt
- A pinch of garlic salt
- A pinch of paprika
- A pinch of black pepper
- 1-2 drops of sesame oil
Roasted Sweet Onion Sauce
For 4-6 servings
- 6 cloves of unpeeled garlic
- 2 large sweet onions, peeled and quartered
- 300 ml of seed oil, in addition to what is needed for brushing
- 120 ml of apple cider vinegar
- 60 ml of freshly squeezed lemon juice
- Salt and Pepper To Taste.
Creamy sauce
For 4 servings
- 20-40 g of chopped sweet onion
- 1 clove of garlic, coarsely chopped
- 30 g of mayonnaise
- 45 ml of seed oil
- 30 ml of cooking cream
- 30 ml of apple cider vinegar
- 15 ml of water
- A pinch of salt
- Freshly ground black pepper
Steps
Method 1 of 3: Sauce for Sandwiches
Step 1. Squeeze the onion to extract the juice
Take a small slice and place it in a garlic press; use the utensil to remove the juice from the vegetable. You need about 5ml of liquid to transfer to a saucepan.
Step 2. Measure all the ingredients and add them to the pan
Take 230 g of granulated sugar, 150 ml of cold water, 90 ml of white vinegar and 20 ml of red wine vinegar; do not forget to also integrate the following aromas:
- 10 g of maranta root;
- 5 g of chopped dried onion flakes;
- 10 g of Dijon mustard;
- 10 g of mustard powder;
- 5 g of celery salt;
- 10 g of poppy seeds;
- A pinch of onion salt;
- A pinch of garlic salt;
- A pinch of paprika;
- A pinch of black pepper;
- 1-2 drops of sesame oil.
Step 3. Work the sauce with a whisk and heat it
Place the saucepan on the stove over medium-high heat and stir the mixture as it reaches a boil.
Step 4. Reduce the heat and let the sauce simmer for 5 minutes
Keep stirring until the mixture thickens; it should take about 5 minutes.
Step 5. Let it cool down before using it
Turn off the stove and wait for the sweet onion sauce to reach room temperature; use it immediately or place it in the refrigerator until it's time to enjoy it. Transfer it to an airtight container and keep it in the fridge for a few weeks.
Method 2 of 3: Roasted Sweet Onion Sauce
Step 1. Preheat the oven and prepare the garlic
Turn on the appliance at 220 ° C, take a baking tray with the edge raised and a sheet of aluminum foil. Place 6 unpeeled cloves of garlic in the center of the aluminum foil and wrap them in a tightly packed foil; put the bundle on the baking sheet.
Step 2. Peel, slice and season the onions
Choose two large sweet onions and divide each into four pieces using a sharp knife carefully; put them on the laccarda together with the garlic packet and brush them with a little seed oil.
Step 3. Roast the vegetables for one hour
Put the pan in the hot oven and cook the vegetables for 60 minutes; the onions should become slightly charred and completely fluffy. Open the foil carefully and check that the garlic is also soft; wait for the vegetables to cool completely.
Step 4. Peel the garlic and put all the sauce ingredients in a blender
After scraping the garlic pulp from the skins and transferred to the blender with the onions, also add:
- 120 ml of apple cider vinegar;
- 60 ml of freshly squeezed lemon juice;
- Salt and pepper according to taste.
Step 5. Blend the mixture and add the oil
Put the cap on the blender cup and turn the ingredients into a smooth puree. Do not turn off the appliance and open the cap to pour the liquids flush; slowly incorporate 300 ml of oil until you have obtained an emulsion. You can use the sauce immediately.
If you want to keep any leftovers, place it in an airtight container and keep it in the refrigerator for up to 4 days
Method 3 of 3: Creamy Sauce
Step 1. Chop the sweet onion and garlic
Coarsely chop 20-40 g of onion and a clove of garlic; then transfer them to the blender or food processor.
Step 2. Measure and mix in the remaining ingredients
Use a measuring spoon or digital scale to measure the quantities and add the other products to the blender. You need:
- 30 g of mayonnaise;
- 45 ml of seed oil;
- 30 ml of cooking cream;
- 30 ml of apple cider vinegar;
- 15 ml of water;
- A pinch of salt.
Step 3. Blend until you get a smooth sauce
Put the lid on the appliance and operate it until the ingredients have become a smooth and creamy mixture; add the final touch with an extra pinch of salt or pepper if desired.
