Sumac Stewed Onions

Sumac Stewed Onions

Slow-cooked onions turn silky and tangy with sumac and a splash of vinegar.

Total 55 min Makes 6 servings Calories 110/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Thinly sliced onions simmer low and slow until jammy, then get brightened with sumac and pomegranate molasses for a tart, savory finish. Spoon them over grilled meats, flatbreads, or rice pilafs for a Middle Eastern-inspired side. The long, gentle cook time coaxes out natural sweetness while the sumac keeps the flavor sharp and fruity.

Ingredients

  • 4 large yellow onions, thinly sliced
  • 3 tablespoons olive oil
  • 2 tablespoons ground sumac
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons fresh parsley, chopped, for garnish

Method

  1. Peel the onions and slice thinly into half-moons.

  2. Heat the olive oil in a 9-inch skillet over medium heat.

  3. Add the onions and salt, stirring to coat evenly.

  4. Cook, stirring occasionally, until the onions soften and begin to turn golden, about 15 minutes.

  5. Reduce heat to low, add the water, sumac, and black pepper, and stir to combine.

  6. Cover and simmer, stirring occasionally, until the onions are very tender and jammy, about 30 minutes.

  7. Stir in the pomegranate molasses, red wine vinegar, and sugar, and cook uncovered until the liquid thickens slightly, about 5 minutes.

  8. Taste and adjust salt and sumac as needed.

  9. Transfer to a serving dish and garnish with chopped parsley before serving.

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    Sumac Stewed Onions

    Thinly sliced onions simmer low and slow until jammy, then get brightened with sumac and pomegranate molasses for a tart, savory finish. Spoon them over grilled meats, flatbreads, or rice pilafs for a Middle Eastern-inspired side. The long, gentle cook time coaxes out natural sweetness while the sumac keeps the flavor sharp and fruity.

    55 min 6 servings 110 cal

    Ingredients

    • 4 large yellow onions, thinly sliced
    • 3 tablespoons olive oil
    • 2 tablespoons ground sumac
    • 1 tablespoon pomegranate molasses
    • 1 tablespoon red wine vinegar
    • 1 teaspoon sugar
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup water
    • 2 tablespoons fresh parsley, chopped, for garnish

    Method

    1. 1

      Peel the onions and slice thinly into half-moons.

    2. 2

      Heat the olive oil in a 9-inch skillet over medium heat.

    3. 3

      Add the onions and salt, stirring to coat evenly.

    4. 4

      Cook, stirring occasionally, until the onions soften and begin to turn golden, about 15 minutes.

    5. 5

      Reduce heat to low, add the water, sumac, and black pepper, and stir to combine.

    6. 6

      Cover and simmer, stirring occasionally, until the onions are very tender and jammy, about 30 minutes.

    7. 7

      Stir in the pomegranate molasses, red wine vinegar, and sugar, and cook uncovered until the liquid thickens slightly, about 5 minutes.

    8. 8

      Taste and adjust salt and sumac as needed.

    9. 9

      Transfer to a serving dish and garnish with chopped parsley before serving.