Posted on 06 September 2011 by

Tomato-Vidalia Onion Glaze

By David Harbilas

The idea for this sauce comes from my boss, Chris Chung, Chef-Owner of Aka Bistro in Lincoln, Massachusetts.

He originally made a sauce of Vidalia onions that were juiced and cooked slowly to make a rich, sticky, sweet and sublime glaze.

He served it with braised short rib, and now we serve it with grilled hanger steak.

Here, I am taking his original idea and simply adding tomato juice to it and reducing it further.

It is a very simple sauce to make, but it requires a very long time to prepare and cook. The result, however, is well worth it, as the sweetness of the onion juice is something so unique and delicious that I can’t imagine finding it in any other sauce.

To juice the onions, the best results come from an extraction juicer that separates all of a vegetable’s pulp from its juice, but a good blender with a very fine mesh sieve to separate the solids from the juice will also work.

The key is to make sure as little of the solids come through as possible, since they will not only change the texture of the final result but will also cook quicker than the juice and eventually burn.

Serve this sauce with any grilled or roasted protein.

Makes about 2 cups of sauce

  • 3 Vidalia onions, rough chopped
  • 1 cup of tomato juice

Juice the onions either through an extraction juicer, which will yield a pure juice, or by blending the onions with a little water and placing the mix in a fine sieve and letting it drain its juice without forcing any of the solids through the sieve. (The best option is to place the onions in a sieve with a container under it to catch the juices, then place them in a refrigerator overnight to allow it to drain naturally.

Place the juice in a non-reactive saucepan and reduce slowly, over medium heat. Make sure not to cook the juice too quickly, or it will burn. Once the juice has become thick and turned a fairly dark brown color, add the tomato juice and continue reducing. Cook until thick and adjust the seasonings as necessary.

For a slightly thicker, silkier consistency whole butter can be whisked in at the very end.

Leave a Reply

Recent Comments