Pub Onions

Prep Time
Cook Time
Ready In

"Steeped in a sweet-sour sauce, these tiny sauteed onions may remind travelers of relishes served in many English pubs. These tasty onions can be served for a light lunch, serve with cheeses, buttered toast, and a watercress salad. They also add a bold accent to curry or meats."

Original recipe yields 5 servings


  • Serving Size: 1 (410.2 g)
  • Calories 310.1
  • Total Fat - 10.4 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 0 mg
  • Sodium - 17.7 mg
  • Total Carbohydrate - 48.4 g
  • Dietary Fiber - 4.5 g
  • Sugars - 35.6 g
  • Protein - 2.7 g
  • Calcium - 65.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 23 mg
  • Thiamin - 0.1 mg

Step 1

In a 3 - 4 quart pan, combine the Madeira or port wine, vinegar, sugar, currants, and cayenne. Boil rapidly, uncovered, until reduced to 1 1/4 cups; set aside.

Step 2

Peel onions, arrange a single layer of onions in a 12 - 14-inch frying pan (reserve extra onions to cook in sequence). Add oil. Cook over medium-high heat until lightly browned, about 7 minutes, shaking pan to turn onions.

Step 3

With a slotted spoon, transfer browned onions to pan with Madeira sauce. Brown remaining onions in frying pan, then add to sauce.

Step 4

Bring onions and sauce to a boil. Reduce heat, cover, and simmer gently; allow 10 minutes for small onions, 15 minutes for larger ones. Onions will be slightly crisp inside. Let cool; season to taste with salt.

Step 5

If made ahead, cover and refrigerate for up to 4 days; serve at room temperature.

Tips & Variations

No special items needed.



Outstanding !!! The flavor just pops in your mouth.I will be making this recipe over and over again. I wonder if I can can them??

review by:
(29 Jan 2017)