by

Italian Onion Sauce

Italian Onion Sauce

A slightly sweet, all-purpose sauce with carrot and celery. Use on steak or grilled fish. It's delicious added to tomato sauce too.

Ingredients: One 500 g jar full

Onion (finely chopped)
500 g
Carrot (finely chopped)
1/2
Celery (finely chopped)
1 stalk
Celery leaves (optional, finely chopped)
1 stalk's worth
Parsley (finely chopped)
1/2 tablespoon
Olive oil
100 ml
Sugar (I used brown sugar)
2 to 5 tablespoons
Salt
1 teaspoon or more
Black pepper
1 tablespoon
Whole wheat flour
25 g

Steps

1. Soak the onion in cold water. This prevents tears when you peel them. Finely chop the carrot, celery, celery leaves, parsley and onion.
2. Heat the olive oil in a frying pan and add the carrot, celery, celery leaves and parsley and sauté. Add the onion and keep sautéing.
3. Add the sugar, black pepper (preferably cracked with a mortar and pestle) and whole wheat flour. Mix well and simmer over low heat for about 30 minutes. Season with salt, taste and add a little more if needed.
4. Sterilize a jar, and pack the sauce in the jar. Store in the refrigerator after cooling, where it will keep for 3 weeks.
5. I used a pressure cooker without the lid (no pressure used). The bottom of the pot is thick so food doesn't burn easily. I used 2 tablespoons of sugar.
6. Serve with grilled fish and zucchini.
7. Serve with cheese on toast, or use as a sandwich spread.
8. Serve with roast beef.
9. Use in salads.

Story Behind this Recipe

I bought some sauce onions intending to simmer them in balsamic vinegar, but I didn't have enough vinegar, so I adapted a recipe for Italian onion sauce I saw in a booklet.