Onion-garlic oil is the Wong family’s secret sauce—incredibly simple to make yet a heavyweight of the dining table. Drizzled over various simple dishes like steamed pomfret and fried yau mak, or just applied directly onto fried rice, its flavourful slick of umami is welcome at almost every meal. Adjust the proportions of the onions and garlic as you wish, but just make sure that there is enough oil to cover them both.
Onion-garlic oil
by Chew Swee PeakOnion-garlic oil is the Wong family’s secret sauce—incredibly simple to make yet a heavyweight of the dining table. Drizzled over various simple dishes like steamed pomfret and fried yau mak, or just applied directly onto fried rice, its flavourful slick of umami is welcome at almost every meal. Adjust the proportions of the onions and garlic as you wish, but just make sure that there is enough oil to cover them both.
Servings: Makes about 1.5 cups
Prep time: Quick
Servings: Makes about 1.5 cups
Prep time: Quick
Ingredients
250ml vegetable oil, or other neutral cooking oil
4 large red onions, peeled and finely minced
1 bulb garlic, peeled and finely minced
Salt to taste
Directions
- In a high-sided saucepan, pour in the vegetable oil and add the minced onion and garlic. Sprinkle in about 1 tsp of salt. Stir the ingredients briefly then set the saucepan over low heat. The oil will come up to a bubbly simmer after about 6-8 minutes.
- Keep simmering and stir occasionally until the onion-garlic mix turns translucent, an additional 10 minutes. Continue cooking until the alliums begin to brown (but not get crispy), about 10-12 minutes more. Once cool enough, taste for salt, and add more if necessary. The onion-garlic oil will be ready when the onions seem to almost disintegrate into the oil, soft and sauce-like in texture.
Tips
- Instead of manually mincing the onions and garlic, you can also place them into a food processor and blitz until fine.
- Maintaining a low heat throughout helps the alliums cook evenly.
- Start to pay particular attention after the 20-minute mark, as the garlic can brown and crisp. While it will still be good, it’s not what you’re after here.
- Refrigerate leftover oil in a clean jar for about 3 weeks.
Ingredients
250ml vegetable oil, or other neutral cooking oil
4 large red onions, peeled and finely minced
1 bulb garlic, peeled and finely minced
Salt to taste
Directions
- In a high-sided saucepan, pour in the vegetable oil and add the minced onion and garlic. Sprinkle in about 1 tsp of salt. Stir the ingredients briefly then set the saucepan over low heat. The oil will come up to a bubbly simmer after about 6-8 minutes.
- Keep simmering and stir occasionally until the onion-garlic mix turns translucent, an additional 10 minutes. Continue cooking until the alliums begin to brown (but not get crispy), about 10-12 minutes more. Once cool enough, taste for salt, and add more if necessary. The onion-garlic oil will be ready when the onions seem to almost disintegrate into the oil, soft and sauce-like in texture.
Tips
- Instead of manually mincing the onions and garlic, you can also place them into a food processor and blitz until fine.
- Maintaining a low heat throughout helps the alliums cook evenly.
- Start to pay particular attention after the 20-minute mark, as the garlic can brown and crisp. While it will still be good, it’s not what you’re after here.
- Refrigerate leftover oil in a clean jar for about 3 weeks.
