Sweet Onion Sauce

I usually try to make this the day before we need it or at least a few hours ahead of time so that the flavors can meld together but if you need to use right away it’s still delicious.

This makes a big batch… about 2-3 cups worth… so you may want to half it if you don’t need as much.

We reuse some old squirt bottle from other condiments to store this in once it has cooled down. I have also kept it in glass jars but they are a little more difficult to control when pouring.

This is great on sandwiches and can be used as a salad dressing as well. My family has put it on a variety of different foods and even used it as a dip for chips or in place of ketchup on their fries!

Tip: blend your onion in the food processor or blender and add a bit of the water to it so it gets smooth!

Sweet Onion Sauce


2 c. Sugar (I use monk fruit)

1 1/2 c. Water (add a little more/less if it seems to be too thick/thin for your liking)

1 1/4 c. White vinegar

1/4 c. Red wine vinegar (this may work with ACV but I haven’t tried it yet)

1/4 c. Cornstarch (I have used xantham gum)

1/2 c. Onion, finely minced (you can substitute onion flakes but try to use fresh onions if at all possible)

1/4 c. Dijon mustard

2 T. Mustard powder (you could probably add a little extra Dijon mustard if you don’t have any of this on hand.)

2 t. Celery salt

1 T. Poppy seeds

1 1/2 t. Onion powder

2 t. Garlic salt (or use 1/2 t. Garlic powder and 1 1/2 t. Salt)

1 t. Paprika

1 t. Black pepper

1-2 T. Sesame oil


Combine all the ingredients in a saucepan.

Bring to a boil over medium high heat and whisk it continuously.

Cut down the heat and simmer for 5-10 minutes until thickened, keep stirring.

Allow to cool down before pouring into a container.

Best served after it has cooled and been refrigerated for several hours but can be used right away, if needed.

I’m not sure how long this keeps as it gets used rather quickly here but it has lasted over 2 weeks with no change in flavor.

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