Sweet Red Onion Sauce Recipes

SUBWAY SWEET ONION SAUCE (COPYCAT)

Steps:

• WHISK sauce ingredients together in a small saucepan (1 cup plus 2 tablespoons granulated sugar, 1/2 cup plus 1 tablespoon cold water, 6 tablespoons white vinegar, 1 1/2 tablespoons red wine vinegar, 1 tablespoon arrowroot powder, 1 tablespoon minced onion flakes, 2 1/2 teaspoons Dijon mustard, 2 1/2 teaspoons mustard powder, 3/4 teaspoon celery salt, 3/4 teaspoon fresh onion juice, 3/4 teaspoon poppy seeds, 1/2 teaspoon onion salt, 3/8 teaspoon garlic salt, 3/8 teaspoon paprika, 3/8 teaspoon black pepper, 1-2 drops sesame oil).
• BRING mixture to a boiling while whisking constantly.
• REDUCE heat to low simmer, stirring until thickened and flavorful, about 5 minutes.
• ALLOW to cool, then refrigerate in a sealed container (keeps indefinitely).
• SERVE as a dressing for sandwiches or salads and enjoy!

REALLY EASY ROASTED RED PEPPER SAUCE

Steps:

• Heat oven to 190C/170C fan/gas 5. Toss the peppers and onions with the garlic and olive oil, and spread out in a roasting tin. Roast for 40 mins, then add the tomatoes, red wine vinegar and sugar, and roast for another 20 mins. Tip into a food processor and blend until smooth. Season to taste.

SWEET PEPPER AND ONION RELISH (HARRY AND DAVID COPYCAT)

Steps:

• Place all the ingredients, except for the pectin, in a large stock pot. Bring the mixture to a boil, reduce the heat to low, and simmer for 1 1/2 hours, uncovered, stirring occasionally. Add more cayenne to taste if desired. Add the pectin and quickly bring to a boil for 1 minute. ***See NOTE below.Remove from heat and ladle the hot mixture into hot, sterilized canning jars.
• Process the jars in a water bath canner with the water at least three inches above the jars, for 20 minutes. Remove the jars and let them sit undisturbed for 24 hours. Store in a dark, cool place. This relish will keep for up to a year.Makes about 6 pints or 12 half pint jars.

RED ONION CHUTNEY

Steps:

• Finely dice the red onions and chilli pepper. Grate the garlic.
• Heat up the olive oil in a large pan and cook the onions and chilli pepper for fifteen minutes on medium heat. Stir frequently so it doesn't stick or go brown.
• Add the garlic, salt, sugar and pepper. Cook for another five minutes.
• Add the balsamic vinegar and bring to the boil on a high heat. Stir well and consistently until the vinegar has evaporated.
• Turn off the stove and let the chutney sit and cool for another five minutes.

HOW TO MAKE SWEET ONION SAUCE

Steps:

• Squeeze the onion for juice. Take a small slice of onion and place it in a garlic press. Squeeze the press to extract juice from the onion. You'll need about 3/4 of a teaspoon (4 ml) of juice and pour the juice into a small saucepan.
• Measure all of the ingredients into a saucepan. Measure 1 cup and 2 tablespoons (225 g) of granulated sugar, 1⁄2 cup and 1 tablespoon (255 ml) of cold water, 6 tablespoons (89 ml) of white vinegar, and 1 1⁄2 tablespoons (22 ml) of red wine vinegar into a small saucepan. You'll also need to add these seasonings: 1 tablespoon (8 g) arrowroot 1 tablespoon (5 g) minced onion flakes 2 1⁄2 teaspoons (13 g) Dijon mustard 2 1⁄2 teaspoons (5 g) mustard powder 3⁄4 teaspoon (3 g) celery salt 3⁄4 teaspoon (9 g) poppy seeds 1⁄2 teaspoon (2 g) onion salt 1⁄4 teaspoon (1 g) garlic salt 1⁄4 teaspoon (0.5 g) paprika 1⁄4 teaspoon (0.5 g) black pepper 1 to 2 drops sesame oil
• Whisk and heat the sauce. Set the saucepan on the stove and turn the heat to high. Whisk the sauce while it heats and bring it to a boil.
• Reduce the heat and simmer the sauce for 5 minutes. Once the sauce comes to a boil, turn the heat to low. Keep whisking the sauce and let it simmer until it thickens. This should take about 5 minutes.
• Cool and use the sauce. Turn off the heat and let the sweet onion sauce come to room temperature. Use the sauce immediately or store it until you're ready to use it. Transfer the sauce to an airtight container and keep it in the fridge for a few weeks.

NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH

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 and black 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 and parsley in a bowl and season with salt and pepper. Cover and 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 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.

MIGNONETTE SAUCE

Steps:

• Combine all ingredients and chill. Serve with chilled oysters or clams on the half shell.

BEST SWEET CHILI SAUCE

Steps:

• Place all of the ingredients except for the cornstarch mixture in a small saucepan and bring it to a boil, stirring regularly. Once the sugar is dissolved stir in the cornstarch mixture, stirring continually until thickened, about 1 minute. Let the sauce cool completely, pour into an airtight jar and store in the refrigerator. Will keep for up to a week. Makes about 1 cup.

SWEET RED-ONION SAUCE

Steps:

• Cut the onions in rings. Sautée in hot butter until soft. Add port and salt and pepper to taste. Reduce until almost all port wine has evaporated.