For a richer flavor, use bone broth instead of chicken broth. Adjust the amount of sugar to your preference, depending on the sweetness of the onions. If you don't have rye bread, a small piece of pumpernickel will also work well. The sauce can be made ahead of time and reheated gently before serving.
Onion Sauce
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS63
A deeply savory and subtly sweet onion sauce, reminiscent of comforting childhood meals. Perfect served over roasted pork or seared beef, this sauce elevates simple dishes with its rich, complex flavors.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate13 g
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Cholesterol15 mg
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Fiber2 g
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Protein2 g
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Saturated Fat4 g
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Sodium97 mg
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Sugar5 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
8 mins
Melt the butter in a large skillet over medium heat. (1 minute)
02
Step
10 mins
Add the chopped onions and cook, stirring occasionally, until they soften and begin to turn translucent. (5 minutes)
03
Step
1 mins
Sprinkle in the sugar and continue cooking, stirring frequently, until the onions are a deep, golden brown color, and deeply caramelized. (10 minutes)
04
Step
2 mins
Stir in the chicken broth and white wine vinegar, and season with paprika. (1 minute)
05
Step
3 mins
Add the torn rye bread to the skillet and stir until it dissolves into the sauce, thickening it slightly. (2 minutes)
06
Step
2 mins
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 3 minutes to allow the flavors to meld. (3 minutes)
07
StepTransfer the sauce to a blender or food processor and blend until completely smooth and velvety. (2 minutes)
08
StepSeason with salt and freshly ground black pepper to taste. Serve warm over your choice of pork or beef.
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RECIPE REVIEWS
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Please Rate
Nikko Mertz
May 27, 2025The rye bread is a genius touch. It thickens the sauce perfectly.
Lelah Fadel
May 24, 2025So easy to make and tastes like it took hours. Will definitely make again.
Durward Turner
Apr 17, 2025I added a splash of Worcestershire sauce for extra umami. Delicious!
Sabina Harvey
Mar 24, 2025I used red onions because that's what I had. Still turned out great!
Alanis Runolfsdottir
Feb 23, 2025This sauce is amazing! My family loved it over pork tenderloin.
Monty Roob
Dec 22, 2024Can this be frozen?
Walker Kohler
Nov 20, 2024This recipe is a keeper.
Velva Nikolaus
Sep 30, 2024My grandmother used to make something similar. Thank you for sharing this recipe!