The Forgotten 1930s Garlic & Onion Sauce That Costs Pennies To Make

Ingredients

• 1 medium Red Onion (purple, thinly sliced)
• 1 cup Vegetable Oil (for frying both onion and garlic)
• 4 cloves Old Garlic (dry, small heads; peeled)
• 4 large Eggs (room temperature, preferably pasteurized)
• 2 tablespoons Ground Black Pepper (freshly ground)
• 2 teaspoons Salt (fine sea salt)
• 1 teaspoon Red Grape Vinegar (adds acidity to onion paste)
• 1 teaspoon Natural Honey (adds sweet depth to onion paste)

Instructions

1. Slice Red Onion

   Trim the ends of the red onion and slice it thinly into half‑moon pieces.

   Time: PT1M

2. Preheat Oil for Onion

   Add ½ cup vegetable oil to the frying pan and heat over medium‑high until shimmering but not smoking.

   Time: PT1M

   Temperature: 350°F

3. Fry Red Onion

   Add the sliced onion to the hot oil, stirring constantly. Cook until the pieces turn a deep golden‑brown, about 2 minutes, being careful not to let any pieces blacken.

   Time: PT2M

   Temperature: 350°F

4. Transfer Onion & Oil to Jar

   Using a slotted spoon, carefully pour the hot onion and its infused oil into one sterilized 1‑quart glass jar. Set aside to cool.

   Time: PT1M

5. Prepare Old Garlic

   Peel the four cloves of old garlic. They should be dry and papery.

   Time: PT30S

6. Preheat Oil for Garlic

   Add the remaining ½ cup vegetable oil to the pan and heat until shimmering.

   Time: PT1M

   Temperature: 350°F

7. Fry Garlic

   Add the garlic cloves to the hot oil. Fry, stirring gently, until they turn a warm golden color and emit a nutty aroma, about 1½ minutes. Do not let them brown too dark.

   Time: PT1M30S

   Temperature: 350°F

8. Transfer Garlic & Oil to Second Jar

   Pour the fried garlic and oil into the second sterilized jar, filling it only halfway (≈¼ jar garlic, ¼ jar oil). Set aside to cool completely.

   Time: PT1M

9. Cool Jars Fully

   Allow both jars to sit at room temperature until no heat is felt (about 2‑3 minutes).

   Time: PT2M

10. Season Garlic Paste

    To the cooled garlic jar, add 2 tablespoons ground black pepper and 1 teaspoon salt. Stir briefly to distribute.

    Time: PT30S

11. Season Onion Paste

    To the cooled onion jar, add 1 teaspoon salt and 1 teaspoon red grape vinegar. Stir to combine.

    Time: PT30S

12. Add Eggs to Garlic Jar

    Crack two eggs directly into the garlic jar.

    Time: PT15S

13. Blend Garlic Paste

    Insert the immersion blender at the bottom of the jar and blend until a thick, creamy emulsion forms, about 20 seconds.

    Time: PT20S

14. Add Eggs to Onion Jar

    Crack the remaining two eggs into the onion jar.

    Time: PT15S

15. Add Honey to Onion Paste

    Stir in 1 teaspoon natural honey to the onion mixture for a sweet‑savory depth.

    Time: PT15S

16. Blend Onion Paste

    Using the immersion blender, blend the onion, oil, eggs, and honey until a smooth, thick paste forms, about 20 seconds.

    Time: PT20S

17. Seal and Store

    Securely screw the lids on both jars. Label with date and store as directed.

    Time: PT30S

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

5 g

Fat

13 g

Fiber

0.5 g