New York Style Onion Sauce

Serves 1
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Directions

  1. 1Start with two thin-sliced Spanish onions.
  2. 2Start with two thin-sliced Spanish onions.
  3. 3Start with two thin-sliced Spanish onions.
  4. 4Slice the onions into half moons as they tend to melt in better this way, or turn the onion and slice it the other way if you prefer it to hold its structure.
  5. 5Slice the onions into half moons as they tend to melt in better this way, or turn the onion and slice it the other way if you prefer it to hold its structure.
  6. 6Slice the onions into half moons as they tend to melt in better this way, or turn the onion and slice it the other way if you prefer it to hold its structure.
  7. 7In a pot or pan big enough to fit the onions, melt about 2 tablespoons of butter.
  8. 8In a pot or pan big enough to fit the onions, melt about 2 tablespoons of butter.
  9. 9In a pot or pan big enough to fit the onions, melt about 2 tablespoons of butter.
  10. 10Once the butter is melted, add all of the sliced onions.
  11. 11Once the butter is melted, add all of the sliced onions.
  12. 12Once the butter is melted, add all of the sliced onions.
  13. 13Sweat the onions over low heat with little to no color until they become fully cooked and very soft.
  14. 14Sweat the onions over low heat with little to no color until they become fully cooked and very soft.
  15. 15Sweat the onions over low heat with little to no color until they become fully cooked and very soft.
  16. 16Once the onions are soft and melted, add about 2 tablespoons of brown sugar.
  17. 17Once the onions are soft and melted, add about 2 tablespoons of brown sugar.
  18. 18Once the onions are soft and melted, add about 2 tablespoons of brown sugar.
  19. 19Add about a third to a quarter of a cup of ketchup.
  20. 20Add about a third to a quarter of a cup of ketchup.
  21. 21Add about a third to a quarter of a cup of ketchup.
  22. 22Add a little bit less than a quarter of a cup of yellow mustard, or any mustard you have.
  23. 23Add a little bit less than a quarter of a cup of yellow mustard, or any mustard you have.
  24. 24Add a little bit less than a quarter of a cup of yellow mustard, or any mustard you have.
  25. 25Stir all the ingredients together and let it simmer for a couple of minutes.
  26. 26Stir all the ingredients together and let it simmer for a couple of minutes.
  27. 27Stir all the ingredients together and let it simmer for a couple of minutes.
  28. 28Let the sauce cool right in the pot or pan.
  29. 29Let the sauce cool right in the pot or pan.
  30. 30Let the sauce cool right in the pot or pan.
  31. 31Get the sauce into an airtight container for storage.
  32. 32Get the sauce into an airtight container for storage.
  33. 33Get the sauce into an airtight container for storage.

Ingredients

  • 2 Spanish Onions
  • 2 Spanish Onions
  • 2 Spanish Onions
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Butter
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Brown Sugar
  • 0.25 cup Ketchup
  • 0.25 cup Ketchup
  • 0.25 cup Ketchup
  • 0.25 cup Yellow Mustard
  • 0.25 cup Yellow Mustard
  • 0.25 cup Yellow Mustard

Equipment

KnifeCutting boardPotSpoon

Tips

  • Slice onions into half moons to help them melt into the sauce.
  • You can also slice the onions the other way if you prefer them to hold their structure more; try both ways to see which you like best.
  • Sweat the onions over low heat with little to no color until fully cooked and very soft.