• Campbell Whitman

Caramelized Onion Hoisin Sauce

Updated: Nov 9, 2020

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.