Onion Caviar

Renée G.


I have made and served this for so many years, I don't even remember where I happened to come by the recipe. I guarantee you there won't be any leftovers, so if you want some for yourself...might want to make a double batch. I will keep in the fridge for a week or maybe longer; we've never had it last longer.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


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¼ cup butter
3 tbsp. olive oil
4 lbs. sweet onions, quartered and thinly sliced
1 cup sugar
½ cup dark brown sugar
½ cup balsamic vinegar
¼ cup merlot, cabernet sauvignon or zinfandel wine
½ tsp. salt

How to Make Onion Caviar


  • 1In a large skillet melt the butter with the olive oil; when hot, add the onions. Stirring frequently, sauté onions on medium-high heat until they begin to brown and caramelize. Sauté in two batches if necessary. When ready, set aside.
  • 2In a nonreactive pot add the remaining ingredients and bring to a boil, then reduce heat to medium before adding the onions. Continue to cook until mixture thickens.
  • 3To serve, pour over a block of cream cheese and spread on crostini.

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About Onion Caviar

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: American

Show 11 Comments & Reviews

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