Dominican red onions with vinegar are a must on a number of our favorite dishes, it's easy to make and improves the flavor of whatever it garnishes.
| Lee en Español | Jump to Recipe |
Dominicans know just how much we love cebolla roja salteada con vinagre. It is a must on mangú, and is also typically used to garnish mazamorra the Dominican pumpkin (auyama) mash, served in Dominican-style boiled yuca with red onions, and more.
I love making red onions, sautéed with vinegar in larger quantities, and use it for several days to garnish meats, especially Dominican fried chuleta (pork chops), and longaniza (Dominican sausage).
It keeps well for up to three days in the fridge. After that, it gets too mushy for my taste.
About this recipe
This recipe is quite basic, it is very easy to make, and requires only a few ingredients. It was originally made with lard, but subsequently, most Dominicans started using vegetable oil for it. It's the only important change it has gone through.
There is little variation in the way that Dominicans make this, but the main difference you may encounter is the type of oil used (I prefer olive oil, but vegetable oils like peanut or corn are more common). I also add some pepper to it.
If you have another way to make it, I'd love to hear it.
Buen provecho!
[Recipe + Video] Dominican Sautéed Red Onions with Vinegar
Ingredients
- 4 tablespoons olive oil
- 2 large red onions, sliced thinly
- 2 tablespoons apple vinegar
- 1 teaspoon salt, (or more, to taste)
- 1 teaspoon freshly cracked pepper, (or to taste)
Instructions
Cooking onions: Heat oil in a skillet over low heat. Add onions and cook and stir until they become translucent (2-3 minutes).-
Adding vinegar: Pour in vinegar and season with pepper, and salt to taste.Stir until the onions turn a bright color (2 minutes). It can go from bright pink to bright purple depending on the onion you used.
-
Serving: Use this to garnish mangú, mazamorra, boiled yuca (cassava), Dominican salami, or chuletas fritas.
