If you ask me, onions spend far too much time in a supporting role, so we're changing that with a simple sauce that packs big, bold flavor. It comes together with three basic ingredients (salt, pepper, and oil are freebies) to create a flavor-packed sauce that is just the right balance of smoky, sweet, and tangy.
How to Use This Sauce
This sauce is incredibly versatile and pairs well with just about everything in your meal plan, whether you spoon it over a grain bowl, spread it on a sandwich, or use it as a marinade or topping for sheet pan tofu. The sweetness of the roasted onion and charred, smoky undertones make it a natural pairing for everything you pull off the grill. It also seamlessly blends into your regular salad dressing.
Or you could grab your favorite soft cheese, a sleeve of crackers, this sauce, and call it dinner. We won't tell!
Maple-Mustard Onion Sauce
1 medium Vidalia or sweet onion, unpeeled
1 tablespoon olive oil
1 1/2 tablespoons maple syrup
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Arrange a rack in the middle of the oven and heat to 400°F. Place the onion in a large ramekin or small baking dish and drizzle with oil. Roast until the onion is dark on the outside and soft on the inside, 40 to 45 minutes. Cool completely.
Peel and trim the onion. Place in the bowl of a food processor fitted with the blade attachment or a blender. Process until the onion is puréed with a smooth texture, 30 to 45 seconds. Add the maple syrup, mustard, salt, and pepper. Process until the sauce is well-combined, about 30 seconds. Serve immediately or store in a covered container in the refrigerator until ready to serve.
- Make ahead: The onion can be roasted up to 1 day in advance and stored in a covered container in the refrigerator. The sauce can be made up to 1 day in advance and stored in a covered container in the refrigerator.
- Storage: Leftover sauce can be stored in a covered container in the refrigerator for up to 3 days.