Ingredients:
One (1) medium white onion
One (1) stick of butter
One (1) can of tomatoes (whole tomatoes – not chopped up or diced. WHOLE ASS TOMATOS. But from the ground, not a butt)
Onion powder
Garlic salt
one pound of gnocci (you can use gluten free gnocci if anyone being served has a gluten sensitivity with very little impact on taste)
Recipe:
Open the can of whole tomatoes and dump them into the pot. Mash up the whole tomatoes with a wooden spoon.
Chop the stick of butter into six pieces and place them into the sauce – run a low heat to melt it.
Add one tablespoon of garlic salt (1TBSP) and one tablespoon (1 TBSP) of onion powder to the mixture and stir using a nonporous instrument like a butter knife or something.
Peel the onion and cut it in half – place the halves flat side down in the pot – the juice from the can of tomatos paired with butter should cover them just barely.
Simmer the mixture on low heat for forty five minutes.
Remove the onions – save them for another day. They aren’t useful for sauce again, but when cooked on high heat they pair nicely with a good steak, pierogi, kielbasa… basically any kind of fatty meat.
Turn the heat to high, bring the mixture to a boil.
Add gnocci, cooking for three minutes.
plate the gnocci
I dunno eat it I guess? I’m not your dad I can’t tell you what to do with this stuff.
by Boring-Monk2194
27 Comments
Isn’t the most flattering picture and you took the onions out? I’m confused
Red onion sauce
White onions
I’ve contacted the authorities! This false advertising will not stand! LOL
Is this AI?
r/OnionLoverscirclejerk
people are hating but this looks GOOD AF to me for some reason. When you say stick of butter you mean those little ones right?
Even if the recipe made sense it still doesn’t sound good
Wikileaks?? 💀 That title is the funniest thing I’ve seen on Reddit today!
Are you also a regular at r/stonerfood?
So who’s going to take one for the team, make this shit and report back?
This is a recipe for an onion curious person who has never tasted allium anything and was feeling adventurous: “peel the onion and then put it in the corner of the kitchen and let it watch”. A proper onion sauce would start with 3-5 onions cooked down in the butter until everything is nice and browned. The tomatoes and juice shouldn’t even see the pan until the spices and maybe a little flour have had a chance to season at the higher temps.
I mean I’d smash. I’d leave the onions in and blend it a bit, but then I’d smash.
I make something really similar but I use a grater for the onions and keep them in 👌 they almost have the same texture as the canned tomatoes and it’s so good
Bold of the op to go into an onion lovers forum and give us a recipe that actually removes the onions
the onion lover in me says to use an immersion blender to incorporate the onions into the sauce
Dude: onion powder – in this sub? Courageous take.
I wouldn’t even know where to find such an atrocity in my european supermarket…
Same goes for garlic btw. Just effing chop those cloves yourself, no need for powder.
Seems like a hell of a dauce.
Thanks onbro
Sauce is split AF. Bad technique, my dude.
This is a joke! I’ve called your mother and she said she’s not angry, just disappointed.
🎶 Go Lemmiwinks, stop Wikileaks! 🎶
“garlic salt” is not an ingredient, sorry
Try on Wikileeks instead
Any sauce that uses the whole stick of butter has me sold
So, did you rip off [this famous recipe](https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-butter) or are you posting your recipe from the grave Marcella?
For anyone crying about the onion being removed, I’ve made the recipe I linked and just blended the onion in the sauce with a stick blender, and I would recommend doing this.
Why don’t you use actual garlic? 🧄 instead of garlic salt.
wikileeks
Remove the onion powder and the garlic salt and you’ve got Marcella Hazan’s tomato sauce.
Nobody wants this. That’s why nobody posts it