Tahini Caramelized Onion Sauce
I recently moved out of the apartment I’d lived in for the past two years, a situation which calls for easy recipes that don’t require a lot of cookware or ingredients. This tahini caramelized onion sauce was perfect for the occasion. It is comforting and seriously one of my favorite on-the-fly recipes ever, and one to which I return time and time again.
This sauce is so simple and yet so addictive. I usually make a few cups of caramelized onions, mix everything together, and serve generously over brown lentils and rice. Honestly, I would be perfectly content eating beans and rice for the next three years if I had a bucket of this sauce to dollop on top of each bowl.
When caramelizing onions, remember that the onions will reduce to about a third of their original size. As long as you’re taking the time to do it, make sure you use enough! Slice the onions thinly (to reduce cooking time) and place them in a hot pan with some peanut oil. (I usually fill a frying pan with as many onions as I can fit and still be able to close the tight-fitting lid.) Add a pinch of salt (to encourage the onions to sweat) and cook on medium heat for 30-60 minutes, lifting the lid only to stir occasionally. Keep a close eye on them so they don’t stick to the bottom of the pan or burn; adjust the heat accordingly. If they do stick, deglaze the hot pan with a couple of tablespoons of water; the liquid will evaporate instantly and the onions will loosen. Continue to cook until they have reduced a good deal and are soft, dark brown in color, and sweet.
Tahini Caramelized Onion Sauce
from Veggie Meal Plans
2 tbsp tahini
2 tbsp lemon juice
2 tbsp water
2 tsp olive oil
caramelized onions
In a small bowl, whisk together tahini, lemon juice, water and olive oil; it will mix and then begin to thicken. If desired, add more water and whisk to thin. Stir in caramelized onions (I usually use more than a cup, because I love them!).
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I bet this would be awesome with bow tie pasta!
This recipe sounds amazing… I might have to make it today!!
Thanks for sharing! 
another rock’n recipe that dan and i will have to try out. thanks so much! i loooove me some onions ‘n tahini – the combination of the two sounds glorious and the sauce looks downright delicious! i also love a recipe with a few ingredients that i’ve already got on hand. superw00t!
this sounds awesome! i am already a tahini sauce devotee, but i will have to try this recipe. i love your website (i’ve only recently discovered it, but will be sticking around).
Thanks Yasmin! Let me know how you like it.
Perfect timing!! I was wondering how I could use up the rest of that tahini dressing I made too much of the other day (so far I’ve had a million salads and been eating crackers dipped in it). This and those left over kidney beans are going to be lunch tomorrow, can’t wait!!
Nice combo- sounds so perfect!
I do love me some caramelized onions- I’m with you on adding more than a cup…yum!
Wow, what a great combo! I would love this over some mixed wild rice! Or even a vegan burger–yum!
I totally approve of both of those things!
This might just be the best thing I’ve ever seen. Seriously. Nothing compares to my love of caramelized onions, and tahini is delish! Thanks for this.
I am so glad I found this site, I will be using recipes from this site. Thanks so much!
I’m eating this right now on top of a black bean burger – it is RIDICULOUS! Seriously, it was so simple to make and it is out of this world amazing. This recipe ROCKS!
This looks like the best idea ever. You get a gold star!
Just made this and ate it with a baked potato. Absolutely gorgeous – my default potato filling from now on!
Awesome — glad you liked it, Angie!
I’ve just added to it to my blog, with a link back to your blog. I’ve made it twice now – it will certainly remain as my favourite baked potato filling for quite a time!
Aw, glad you liked it, Angie!
[...] dish but it certainly is one of the tastiest. This recipe comes from the wonderful food blog ‘Hell yeah it’s vegan!’, who got it from Veggie Meal Plans. I think I used a lot more onions in the recipe than they did [...]