Senegalese Onions Recipe

Name: Senegalese Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices); 4 garlic cloves (quartered); 1 cup vegetable oil (a mild oil, not olive oil); 1/2 cup whole grain mustard (not dijon); 1/4 cup brown mustard (basic, supermarket brand, not sharp); 1/4 cup lemon juice (embarrassed to say, I use jarred); 1/2 cup water; 1 bay leaf; 2 teaspoons bouillon (I use Better than Bouillon, chicken, but you could use the vegetable bouillon or two cubes); 1/2 teaspoon white pepper (I use white pepper because it adds a peppery depth, without any heat, but black pepper is better); 1/2 teaspoon salt

Servings: persons

6 onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices)
4 garlic cloves (quartered)
1 cup vegetable oil (a mild oil, not olive oil)
1/2 cup whole grain mustard (not dijon)
1/4 cup brown mustard (basic, supermarket brand, not sharp)
1/4 cup lemon juice (embarrassed to say, I use jarred)
1/2 cup water
1 bay leaf
2 teaspoons bouillon (I use Better than Bouillon, chicken, but you could use the vegetable bouillon or two cubes)
1/2 teaspoon white pepper (I use white pepper because it adds a peppery depth, without any heat, but black pepper is better)
1/2 teaspoon salt

1
Place all ingredients in a sauce pan.
2
Bring to a low boil.
3
Stir, making sure that onions on the bottom do not over-cook or stick.
4
Simmer for about 5 minutes. Check by tasting an onion; they should be noticeably softer but still a little al dente.
5
Turn off the heat and let the sauce sit at room temperature (I leave it all day, until dinner time).
6
Note: I leave the garlic & bay leaf in the sauce, as they continue to impart flavor, but the raw garlic can be jarring for some. Remove it or alert folks. After a couple of weeks, though, the garlic is deliciously pickled.
7
Serve room temperature as a relish alongside roasted meats. Or fry up in the roasting pan (using the pan dripping) and serve on top of meat, chicken, shrimp, etc.
8
Store the sauce/relish in the fridge; it last for several weeks.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 onions (medium, white or yellow, not sweet or mild, sliced thickly - 1/3 inch slices), 4 garlic cloves (quartered), 1 cup vegetable oil (a mild oil, not olive oil), 1/2 cup whole grain mustard (not dijon), and more.

Yes, Senegalese Onions falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Senegalese Onions

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