This sauce is full of flavor, quick to the table with the use of a jarred hoisin sauce and it will go brilliantly with any kind of protein. In the photo below, I have it served atop crispy, marinated tofu, which was spectacular!

Caramelized Onion Hoisin Sauce
serves 2-4
1/3 of a cup jarred Hoisin sauce
1 c thinly julienned onions
pepper
1/4 t sriracha hot sauce (optional)
1 T sesame oil
1 t soy sauce
1/2 t rice wine vinegar
1 T sunflower oil
*If making this sauce with a marinated tofu, a couple T of the marinade is very handy in place of the sesame oil, soy sauce & vinegar.
In a small pot or pan with a good sealing lid, warm up your sunflower oil. Add the onions and cook them on a medium-low to low heat until they start to brown a little and wilt. Then keep it on low for another 5-10 minutes. I keep a lid on to keep the moisture inside. The darker bits on the onion add flavor. But keep an eye on it so it doesn't burn. I then add the sesame oil, rice wine vinegar & soy sauce. Leave the lid on and turn off the heat. It will steam the onions even further and keep more flavor inside. Then add the hoisin & sriracha. Once it is all warmed up together (it does NOT need to boil) serve atop whatever yummy thing you have prepared that evening.
I've only used bottled hoisin sauce. Is there a difference in "jarred"?