Red wine onions are an exquisite culinary creation, transforming humble red onions into a jammy, deeply flavorful condiment. Slow-cooked to perfection with the rich notes of red wine, a touch of brown sugar for sweetness, and a hint of chile pepper flakes for a subtle kick, these caramelized onions are truly unforgettable. Their velvety texture and complex taste make them a versatile addition to countless dishes, elevating everyday meals into extraordinary dining experiences.
TL;DR (Quick-Answer Box)
- What it is: A profoundly flavorful and luscious condiment created by slowly simmering caramelized red onions with dry red wine, brown sugar, and a delicate touch of red pepper flakes.
- Why you’ll love it: This incredibly easy-to-make side dish or topping delivers a sophisticated balance of sweet, savory, and spicy elements, transforming simple meals into something special and intriguing.
- How to make it: Begin by sautéing thinly sliced red onions until beautifully softened. Next, simmer them gently with red wine, sugar, and spices for approximately an hour, allowing the liquid to evaporate and the onions to develop into a thick, glossy, irresistible jam.
Prepare to welcome your new favorite kitchen hero. These gently sweet, intensely flavored onions, inspired by the talented Julia Turshen, are remarkably adaptable. They possess the power to elevate a straightforward burger, revolutionize a humble slice of meatloaf, or even transform simple goat cheese crostini into an elegant appetizer worthy of a special occasion. Imagine a condiment that effortlessly enhances almost any savory dish it touches, bringing depth, sweetness, and a subtle warmth that lingers on the palate.
The magic of red wine onions lies in the slow, deliberate cooking process. As red onions are gently sautéed, their natural sugars begin to caramelize, deepening their flavor and turning them golden brown. The addition of dry red wine introduces a layer of fruity acidity and tannins, which balance the sweetness and create a rich, complex syrup as it slowly reduces. Brown sugar contributes to the jammy texture and enhances the inherent sweetness of the onions, while chile pepper flakes provide an unexpected, yet delightful, counterpoint of heat. This patient approach ensures that each ingredient melds harmoniously, resulting in a condiment that is more than the sum of its parts—it’s a symphony of flavors.
Beyond their incredible taste, red wine onions are surprisingly easy to prepare, requiring minimal hands-on time for maximum flavor return. Once cooked, they offer unparalleled versatility. Picture them spooned generously over grilled steaks, folded into fluffy scrambled eggs, or spread onto a gourmet sandwich. They’re also an excellent accompaniment to cheese boards, charcuterie platters, and even roasted vegetables. This recipe isn’t just about making a delicious side; it’s about creating a culinary building block that empowers you to elevate countless dishes with gourmet flair, making every meal a little more special without extra fuss.
More Impressive Onion Recipes
If you’re a true devotee of the mighty onion, you’ll appreciate the diverse culinary possibilities this versatile vegetable offers. From sweet and tender roasted bulbs to savory, comforting soups and elegant tarts, onions play a starring role in a multitude of dishes. After mastering the art of red wine onions, consider exploring these other remarkable onion-centric recipes that promise to impress with their unique flavors and preparations.
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Red Wine Onions
David Leite
Ingredients
- 2 tablespoons olive oil
- 2 pounds red onions, thinly sliced
- 1/4 cup packed brown sugar
- 1 teaspoon sea salt
- 3/4 teaspoon red pepper flakes
- 2 cups dry red wine
Instructions
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In a large skillet set over medium heat, gently warm the olive oil. Add the thinly sliced red onions and cook, stirring occasionally to prevent sticking, until they have softened considerably, which should take approximately 15 minutes.
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Evenly sprinkle the brown sugar, sea salt, and red pepper flakes over the softened onions, then stir thoroughly to combine all the flavors. Pour in the dry red wine, bringing the mixture to a gentle boil before immediately reducing the heat to maintain a steady, low simmer.
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Continue cooking the onions, stirring every now and then, until the majority of the liquid has evaporated. The onions should become deeply collapsed, richly caramelized, and form a thick, jam-like consistency. This process typically takes an additional 40 to 60 minutes. Before serving, taste the mixture and adjust the seasoning with more salt or sugar as needed to achieve your preferred balance of flavors.
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These versatile red wine onions can be enjoyed immediately while warm, or stored for later use. To store, simply cover tightly and refrigerate for up to 10 days. For longer preservation, they can be transferred to an airtight container and frozen for up to 2 months. Thaw in the refrigerator overnight and gently reheat before serving.
Adapted From
Now & Again
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Nutrition
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Recipe Testers’ Reviews
Our dedicated team of recipe testers put these red wine onions through their paces, experimenting with various applications and offering their honest feedback. The overwhelming consensus? These jammy onions are a resounding success, praised for their deep flavor, versatility, and ease of preparation. Here’s what they had to say about this delightful condiment:
Megan S.
After about an hour and a half of cooking, you’re rewarded with an almost jammy red wine onion mixture that is absolutely delicious. The onions have a sweet, caramel-like flavor and a surprising kick from the red pepper.
Most of the cooking time is hands-off, which is nice. The wine I used was cheap Sutter’s Home red wine. As the onions cooled on the stove some of the oil separated out. I poured it into a little ramekin and will use it when cooking vegetables.
The onions taste really rich and would make a wonderful base to a soup. I had them with some grilled sausage and it was a lovely combination.
L. Mitchell
This recipe for red wine onions is a real winner. The combination of sweet and heat makes the long simmering time well worth it. The sugar comes through initially (both from the brown sugar and the natural sugars in the onions), but you get a little tingle of heat as an afterthought.
I served the onions with meatloaf the first time around but they were equally good on a crostini topped with whipped goat cheese and a crumble of bacon for a quick and impressive appetizer bite later in the week.
The next time I make them, I’m going to make a double batch since I can already think of many other applications. Topping deviled eggs? Stirring into a bowl of lentil soup? On burgers and dogs? They could enhance and “chef-ify” any number of simple dishes.
Helena Pereira
These red wine onions are a delicious dish to keep in your refrigerator. The onions are tender, sweet, and spicy. Use them with hamburgers, sandwiches, toasts with cheese, roast chicken, or any other dish, according to your imagination.
Anna Scott
I am a big fan of onions, yes, but really the allium family as a whole. All of its members from shallots and garlic, to onions, scallions and leeks, have a well established place in my kitchen and my cooking repertoire. Some served raw can be just the right touch to a specific dish, others require pickling, roasting, a nice confit, saute or even roasting to reach their potential.
At the top of my list of favorite allium concoctions are a big pan of caramelized onions. Simply thinly sliced onions cooked down in oil or butter, salt and pepper, fresh herbs, and maybe a splash of white wine to deglaze the pan.
The onions release their natural sugars slowly as you stir them over the heat, making for a deep brown finished product that adds a certain je ne sais quoi to a number of dishes and platters. I also love that onions cook this way can be made in a huge batch, frozen, and easily defrosted for later use.
I was ecstatic to see this unique recipe for cooked onions, but not yellow or Vidalia onions, cooked red onions that are flavored with brown sugar, a touch of salt, crushed red pepper flakes, and reduced down with the help of red wine. The red onions cook down to a tender consistency and the gorgeous red hue of the wine-soaked onions is remarkable. The spiciness level was just right with the teaspoon of crushed red pepper flakes. My only suggestion for the recipe itself is that I think the onions could benefit from some chopped fresh herbs, preferably fresh thyme leaves, but a simple addition of parsley would work as well.
I used a nice California red blend for my wine selection, not a super expensive bottle of wine, but one I know I like to sip in general that has nice body and a rich taste.
We adored these onions and served them alongside some seared lamb chops which was a delight. I also love the fact that I had so many onions leftover. I tossed them in the freezer for later use. Maybe with a meatloaf? A leg of lamb? Underneath meatballs? Even on a black bean burger? Or simply as a topping for a tartine, maybe with some crumbled French goat cheese and chopped walnuts as a first course. The options are endless. Gorgeous and tasty.
Jenny Howard
These red wine onions were remarkably simple to prepare and yielded a generous 2 cups that will last a good long time. We’ve already tossed them in a warm spinach and bacon salad, scattered them on a spicy Italian sausage wood-fired pizza, and tangled them up with some rare roast beef on a hot French dip sandwich.
The rate of return given the minimal effort makes this a solid keeper in the basics section of my recipe box. That said, I do think that the measure of red pepper flakes called for is too much, as the harsh heat overpowered the mellow sweetness of the onion and tasted out of sync with the wine and sugar. Next time I’ll use half the amount recommended as a start.
Ellen Fuss
I love onions and I am always happy to find cooked onions in my fridge. I have actually been known to freeze cooked onions to use later on in omelets and these prove no exception.
I used a Negroamaro wine. They were delicious. A teaspoon is a lot of red pepper flakes and I would definitely cut that back next time. Also, in an effort to cut back on sugar, I would probably cut that back a bit next time as well. Not sure it needed all of it. These were delicious with a mix of sweetness and heat and would be perfect in all of the ways suggested. Mine are in the fridge waiting to top some burgers.