Caramelized Onion & Apricot Sauce

Feb 26, 2012 by

This sauce was written as one component of my experiment to deconstruct a Moroccan Tagine and reimagine it in ravioli form. The main part of the entrée— the squash and carrot ravioli— had a feisty cumin-heavy flavor that needed to be balanced by a slightly tangy and sweet sauce. Enter: caramelized onions and apricots.
Admittedly, this is an experiment that should have never succeeded, but somehow did. And, since the sauce ended up being the most revered part of this dish, I have since made a big jarred batch and applied it to a whole array of items: roast chicken, broiled fish, grilled lamb, etc. I’ve even oiled it down slightly and used it over a heap of arugula. (Really living on the edge!)
If you come up with new ways to use this, please be so kind as to write them down and send them over. I’d love see this recipe evolve!




1 teaspoon unsalted butter
1 medium red onion, peeled and diced
3/4 cup dry red wine
3/4 cup red wine vinegar
1/3 cup apricot preserves
1/3 cup roughly chopped fresh mint
Ground salt and freshly cracked black pepper, to taste





In a medium sauté pan, melt the butter over medium-high heat.
Add the onion and cook, stirring occasionally, until it becomes translucent— about 9 minutes.
Add the wine, vinegar, and preserves and simmer until the sauce is reduced to about 1 cup— about 40 minutes.
Remove the pan from the heat, stir in the mint, and season with salt and pepper.


Original recipe by Bre Goldsmith 



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