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Onions, Burnt, for Gravies

Burnt onions simmered with sugar, water, and vinegar, then strained and bottled for use in gravies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 18,226 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Onions, Burnt, for Gravies

Ingredients

Directions

Make the burnt sugar

  1. Place the onions and water in a steel saucepan.

  2. Boil for 5 to 6 minutes.

  3. Add the sugar and simmer gently until nearly black.

Finish and bottle

  1. Bring the vinegar to a boil.

  2. Pour the boiling vinegar into the saucepan and stir until well mixed.

  3. Strain the mixture.

  4. When cold, bottle for use.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + vinegartop 15% of all pairs
    Smell alikemoderate
    Cooked together20,806 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Onion + sugartop 36% of all pairs
    Smell alikelow
    Cooked together15,747 recipes

    Shared aroma: guaiacol (smoky, sweet).

Onion and sugar barely smell alike, yet cooks put them together in 15,747 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Moist sugar
Caramelises as it darkens, giving the liquid its dark colour and a sweet, bitter flavour.
Vinegar
Adds acidity that sharpens the sweet, dark base and helps it keep.
Onions
Contribute savoury flavour and some body to the liquid as they boil.

The step that matters

Simmer the sugar until nearly black. Sugar darkens quickly near the end of caramelisation. Going too far turns it bitter and acrid, while stopping too early gives weak colour and flavour. Watch the colour closely and gently simmer rather than boil hard.

Swap the onion

How well each one fits the dish's main ingredients (sugar, vinegar):

  1. Mustardfits better
  2. Capsicumfits better
  3. Cucumberfits better
  4. Onionthe original

Fit is the average pairing score against sugar, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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