Caramelized Onion Sauce

This recipe for Caramelized Onion Sauce came about as a result of the Onion Day Challenge posed by Kochtopf. According to her:

In Berne (Switzerland) the annual Zibelem???rit (onion market) is held on the fourth Monday in November. This year it will take place on Monday, 27th November. More than 50 tons of onions – in artistically woven plaits – are offered on this day on more then 300 market stalls.



On an Onion Day the onion really deserved to be the star of the dish. No eggs, no cheeses, not even a tomato was gonna steal the spotlight. I loved French Onion soup but thought that even the cheese and bread would be too much of distraction…. Hmm what else could I do, well naturally I moved from soup to sauce. Caramelized Onion Sauce sounded just about right! To take it off the beaten path I’ve used Trinidadian favorites cumin and coriander in place of the standard rosemary and thyme.

This sauce is gonna be great tossed with pasta or served over rice, meat or fish!


Caramelized Onion Sauce


2 tablespoons olive oil or butter
4 cups thinly sliced yellow or white onion
1 tablespoon brown sugar
1/2 tsp cumin
1/2 tsp coriander
Salt and freshly ground pepper
1 1/2 cup vegetable or chicken stock
1/2 cup dry white wine

1. In a large skillet over a medium-high flame, heat butter/oil until hot but not smoking.
2. Add onion and sugar; season with salt and pepper and spices, to taste.
3. Cook, stirring occasionally, until onion is nicely browned, 15-20 minutes.


4. Add stock and wine, simmer 15 minutes longer.
5. Adjust seasoning to taste