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Spicy red wine onion sauce served with meat
Rich and aromatic sauce with red wine and onions

Red Wine Caramelized Onion Sauce

Author: Flavelo
Sauces and Gravies Recipes
This sauce is about the transformation of the onion: from a sharp, raw vegetable to a sweet, caramelized jam. The tannins and acidity of the red wine balance this sweetness, while spices add depth. It's a game of patience: the onions must be sweated slowly so the natural sugars brown rather than burn.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 170 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Skillet
  • Knife
  • Cutting board

Allergen Information

⚠️ Milk

Instructions

1 ✓

Halve the onions and slice them thinly.

Tip: Uniform slices ensure they soften evenly.
2 ✓

Melt the butter, add the onions and salt, and sweat over very low heat for 10-15 minutes until golden brown and soft.

Tip: Salt draws out moisture, and heat breaks down and browns the sugars. (Caramelization).
3 ✓

Sprinkle with sugar, let it melt for 1 minute, then deglaze with the wine.

Tip: The wine lifts the flavorful browned bits stuck to the bottom of the pan. (Deglazing).
4 ✓

Add spices and simmer until the liquid reduces by half to two-thirds (approx. 10 minutes).

Tip: Reduction thickens the sauce and intensifies the flavors.
5 ✓

Remove thyme stems before serving.

Tip: Woody stems are not edible.

Recipe FAQ

The onions burned.
The heat was too high. Start over and be more patient.
The wine taste is too acidic.
Simmer longer or add a little extra knob of butter at the end to mellow the acidity.

Ingredients

  • 2 medium Red onions
  • 0.75 cup Dry red wine
  • 2 tbsp Butter
  • 1 tbsp Brown sugar
  • 3 sprigs Fresh thyme
  • 1 pinch Ground cloves
  • 1 pinch Salt
  • 1 pinch Ground black pepper