Long Cooking Onion Sauce Recipes

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ONION SAUCE



Onion Sauce image

When we were little my Oma would serve this sauce over either pork or beef.

Provided by LINDA MCLEAN

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
3 medium onions, coarsely chopped
1 teaspoon white sugar
½ teaspoon paprika
1 tablespoon white vinegar
1 cup chicken broth
1 slice dark rye bread, torn into pieces
salt and pepper to taste

Steps:

  • Melt the butter in a large skillet over medium heat. Add onions, cook and stir until lightly browned. Sprinkle in the sugar, and continue cooking until onions are deep golden brown, about 10 minutes. Stir in the chicken broth and vinegar and season with paprika. Mix in the bread until dissolved. Bring to a boil, then simmer over low heat for 3 minutes.
  • Transfer the mixture to a blender or food processor, and blend until smooth. Serve with pork or beef.

Nutrition Facts : Calories 109.5 calories, Carbohydrate 12.8 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 97.1 mg, Sugar 4.9 g

NEW YORK HOT DOG CART ONION SAUCE



New York Hot Dog Cart Onion Sauce image

Born in the Bronx, raised in Queens. My father worked for Pan Am in the day (data Control), drove a New York Cab at night, and on the weekends he owned a New York Hot Dog Cart. Before he passed away in February of 2004, he did give me the recipe to the Onion Sauce. When everybody else is saying to use pasta sauce, and this and that, the truth is there are only six ingredients. Bobby Flay is about the only one who got it close. In New York a true New York Hot Dog ordered from a cart is, Nathan Hot Dogs, Mustard, Onion Sauce, and topped with Sauerkraut. I wanted to write this recipe for a long time but after seeing so many Onion Sauce recipes, and hearing how so many people are from New York, it is time to post the original recipe.

Provided by Denises

Categories     Sauces

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 6

2 teaspoons vegetable oil
2 medium onions, sliced very thinly
1/4 cup ketchup
1 cup water
1/8 teaspoon salt
1/8 teaspoon cinnamon

Steps:

  • In a small sauce pan place vegetable oil, and onions.
  • Cook over medium heat; saute until onion is soft; don't burn it.
  • Quickly add ketchup, water, stir.
  • Stir for at least 20 minutes or until the water is reduced about 1/2.
  • Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
  • This is the true recipe for Onion Sauce for New York Hot dogs.
  • When I use the sauerkraut I boil it with added water to make it softer.

Nutrition Facts : Calories 75.5, Fat 3.1, SaturatedFat 0.4, Sodium 325, Carbohydrate 12, Fiber 1.4, Sugar 7.7, Protein 1.2

BLOOMING ONION AND DIPPING SAUCE



Blooming Onion and Dipping Sauce image

This batter-fried onion and a spicy dipping sauce will get your party going any day!

Provided by Jackie Smith

Categories     Appetizers and Snacks

Yield 6

Number Of Ingredients 20

½ cup mayonnaise
1 tablespoon ketchup
2 tablespoons cream-style horseradish sauce
⅓ teaspoon paprika
¼ teaspoon salt
⅛ teaspoon dried oregano
1 pinch ground black pepper
⅓ teaspoon cayenne pepper
1 egg
1 cup milk
1 cup all-purpose flour
1 ½ teaspoons salt
1 ½ teaspoons cayenne pepper
1 teaspoon paprika
½ teaspoon ground black pepper
⅓ teaspoon dried oregano
⅛ teaspoon dried thyme
⅛ teaspoon ground cumin
1 large sweet onion
¾ cup vegetable oil for frying

Steps:

  • To make sauce: In a medium bowl, combine mayonnaise, ketchup, horseradish, 1/3 teaspoon paprika, 1/4 teaspoon salt, 1/8 teaspoon oregano, a dash ground black pepper and cayenne pepper; mix well. Keep sauce covered in refrigerator until needed.
  • To make the batter: In a medium bowl, beat egg and add milk. In a separate bowl, combine flour, salt, cayenne pepper, paprika, ground black pepper, oregano, thyme and cumin; mix.
  • To slice onion: slice 1 inch off of the top and bottom of the onion and remove the papery skin. Use a thin knife to cut a 1 inch diameter core out of the middle of the onion. Now use a very sharp, large knife to slice the onion several times down the center to create 'petals': First slice through the center of the onion to about three-fourths of the way down. Turn the onion 90 degrees and slice it again in an X across the first slice. Keep slicing the sections in half, very carefully until the onion has been cut 16 times. Do not cut down to the bottom of the onion. (The last 8 slices will be difficult, be careful).
  • Spread the 'petals' of the onion apart. To help keep them separate you could plunge the onion into boiling water for 1 minute and then into cold water.
  • Dip the onion into the milk mixture and then coat it liberally with the flour mixture. Again separate the petals and sprinkle the dry coating between them. Once you're sure the onion is well-coated, dip it back into the wet mixture and into the dry coating again. This double-dipping ensures you have a well-coated onion because some of the coating will wash off when you fry the onion.
  • Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries.
  • Fry the onion right side up in the oil for 10 minutes or until it turns brown. When the onion has browned, remove it from the oil and let it drain on a rack or paper towels. Open the onion wider from the center so that you can put a small dish of the dipping sauce in the center.

Nutrition Facts : Calories 290.2 calories, Carbohydrate 22.5 g, Cholesterol 43.2 mg, Fat 20.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 843.8 mg, Sugar 4 g

LEMON ONION SAUCE



Lemon Onion Sauce image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 1 cup

Number Of Ingredients 6

1/4 cup finely chopped red onion
1/4 cup finely chopped fresh lemon supremes
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon minced jalapeno pepper
Salt to taste

Steps:

  • Combine all of the ingredients and serve with grilled or baked "meaty" fish like bluefish or swordfish.

QUICK ONION SAUCE



Quick Onion Sauce image

Provided by Molly O'Neill

Categories     condiments

Time 5m

Yield 2 cups

Number Of Ingredients 10

2 medium red onions, peeled, quartered and very thinly sliced
8 green or red bird chilies, seeded and minced
2 stalks lemongrass, very thinly sliced
8 lime leaves, thinly sliced, or an additional stalk lemongrass
2 tablespoons freshly squeezed lime juice
1/2 teaspoon shrimp paste (see note)
2 cloves garlic, peeled and minced
1 shallot, peeled and very finely sliced
1/4 cup vegetable oil
1/2 teaspoon kosher salt

Steps:

  • Combine all the ingredients in a large bowl and stir with a wooden spoon for 3 to 4 minutes. Cover the bowl and refrigerate for several hours to allow the flavors to develop. Serve as a sauce over fish or chicken, with rice on the side.

Nutrition Facts : @context http, Calories 211, UnsaturatedFat 13 grams, Carbohydrate 20 grams, Fat 15 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 8 grams, TransFat 0 grams

SRIRACHA-GLAZED CHICKEN AND ONIONS OVER LONG-GRAIN RICE



Sriracha-Glazed Chicken and Onions over Long-Grain Rice image

Hot, sweet sauce coats the chicken and onions. Snow peas, broccoli or edamame would be a colorful vegetable side. I usually don't like spicy & hot sauce, yet I had to have the recipe after tasting this at my friends' house. The Sriracha sauce is like the Huy Fong sauce.

Provided by Manami

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups fluffy cooked white rice or 2 cups cooked fluffy cooked brown rice
3 tablespoons hoisin sauce
1 tablespoon ketchup
1 1/4 teaspoons hot chili sauce (Sriracha sauce or Huy Fong sauce)
1 1/2 teaspoons canola oil
1 1/2 cups sliced onion rings
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon curry powder (optional)
1 lb boneless skinless chicken breast, cut into 1-inch thick slices
parsley, chopped fine garnish for rice
almonds or peanuts, for garnish

Steps:

  • Prepare rice omitting salt and any oil and garnish with parsley when finished cooking and fluffed.
  • While rice is cooking, combine hoisin, ketchup and Sriracha in a small bowl.
  • Heat oil in large non-stick skillet over medium-high heat.
  • Add onion; sauté 3 minutes or until tender.
  • Add ginger, garlic and curry (if using) and chicken; sauté for 6 minutes or until chicken is done.
  • Stir in hoisin mixture; cook 1 minute, tossing to coat.
  • Sprinkle with your choice of chopped nuts.
  • Serve over rice and enjoy!

Nutrition Facts : Calories 317, Fat 5.3, SaturatedFat 0.9, Cholesterol 73, Sodium 408.3, Carbohydrate 37.8, Fiber 1.4, Sugar 6, Protein 27.4

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