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)
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
1 teaspoon or more
Black pepper
1 tablespoon
Whole wheat flour
25 g


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.