Creamy Sherried Caramelized Onions

You will want to make a big batch of these Creamy Sherried Caramelized Onions!  They are delicious as appetizer toppers, sides with a roast or steak or anywhere you want a stand out flavour.

Use this like a side vegetable (in a small quantity), a topper for these Sweet Potato Scone appetizers, a topper for baguette slices or like a chutney beside a roast or steak.

The sherry aspect comes from Sherry Vinegar.  I had not been able to find Sherry Vinegar for a long time but eventually found it in Waterloo at Vincenzo’s.  If you have trouble finding it Amazon also has some.

Sherry vinegar is like Balsamic vinegar in that you can get all price and quality ranges, aged, premium etc. I chose a modest one in the mid teen price range. It is not the one below specifically but it was similar in price. (Note if my enthusiasm spurs you to purchase this product through the link from my site I may receive a small commission at no cost to you.)

[easyazon_link identifier=”B01D6E3V2U” locale=”CA” tag=”thewinlovskit-20″]Macetilla Sherry Vinegar – 180g[/easyazon_link]

Sherry Vinegar

If you can’t find Sherry Vinegar you can still make these with other premium vinegars like red wine, white wine or champagne vinegars. You could also try and herbed vinegar.  Just be aware the vinegar will define the flavour of the final dish so make sure it is one you like!

I used them as a topper for these Sweet Potato Scones with Sherried Onions and as part of the filling for these Seafood Phyllo Nests.

I am going to keep a supply of these on hand in my freezer, especially around holiday time.  These with a cracker will make a perfect last minute finger food.

Sherried Creamy Onions

Creamy Sherried Caramelized Onions

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Course: Appetizer, Condiments
Cuisine: American
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Servings: 2 cups


  • 1 Tbsp olive oil
  • 2 Tbsps butter
  • 6 cups sweet onions peeled and sliced thinly
  • 1 Tbsp sugar
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 Tbsps sherry vinegar
  • 1/2 cup chicken stock
  • 1/2 cup cup whipping cream
  • 20 sage leaves thinly sliced (optional)


  • Heat oil and butter in a heavy skillet. Add onion slices and saute about 3 minutes.
  • Sprinkle in sugar, salt and pepper. Reduce heat to medium low and cook stirring often until onions are golden. This can take 20 minutes or more.
  • Stir in the vinegar, stock and whipping cream. Increase the heat and monitor until liquid thickens and is absorbed. This can be 5-10 minutes depending on the surface size of your skillet.
  • Stir in sage if using. Test and adjust seasoning as required.
  • Use as an appetizer topping or condiment with roasts and cheeses.


Per Tablespoon


Calories: 18kcal | Carbohydrates: 1.59g | Protein: 0.125g | Fat: 1.3g | Saturated Fat: 0.68g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.09g | Cholesterol: 3.4mg | Sodium: 12.9mg | Potassium: 0.31mg | Fiber: 0.28g | Sugar: 0.68g

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