Caramelized Onion Sauce


We use this as a sauce for steak and in a gravy for meatloaf. Many people don’t realize onions are naturally sweet. They’re full of sugar. To caramelize them, you chop them really well and cook them low and slow with a little bit of olive oil. You want them to get really brown and golden. And when you add broth or wine, it pretty much dissolves but leaves so much flavor. If you cook the sauce right, it looks like a good demi-glace. The key is not to rush it or walk away from it for too long. You have to be on top of the stove and have at least 2 hours to do it.

Super easy

Caramelized Onion Sauce


For 1 Batch(es)


  • 2 pounds white onion, julienned
  • 1/4 cups vegetable oil
  • 1/3 cups apple cider vinegar
  • 3 quart(s) beef broth (homemade or boxed)
  • 1/2 cups honey
  • 3 tablespoons cornstarch
  • 3 tablespoons water
  • Salt and pepper to taste

Caramelized Onion Sauce Directions

  1. In large skillet or braising pan on low, caramelize onions in oil for 1½ hours, stirring every 5 minutes. Look for deep brown color but not burnt.
  2. Deglaze with vinegar for approximately 3 minutes, then using handheld mixer, purée.
  3. Return to skillet, add broth and simmer for approximately 30 minutes, skimming as needed.
  4. Add honey, and simmer for approximately 20 minutes.
  5. In small bowl, make cornstarch slurry, stir into pot and cook 5 minutes.
  6. Season to taste. Sauce may be frozen in small batches.

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