Beer and Hoisin Braised Onions

, from Issue #46. August, 2015
Photography by Manja Wachsmuth.
Beer and Hoisin Braised Onions

Use a rich, smoky but not bitter beer that will work with the hoisin to give the onions a great barbecue sauce flavour.

Serves: 4


2 tablespoons vegetable oil
small knob of butter
4 large brown onions, peeled and sliced
2 tablespoons brown sugar
2 cloves garlic, crushed
¼ cup hoisin sauce
½ cup dark beer
1 tablespoon tomato paste
1 tablespoon soy sauce
¼ teaspoon dried chilli flakes
sea salt and freshly ground pepper


Heat the oil and butter in a large sauté pan and add the onions with a good pinch of salt. Cook for 10 minutes then stir in the brown sugar. Whisk the garlic, hoisin, beer, tomato paste, soy sauce and the chilli flakes together in a bowl and add to the onions. Cook gently for about 15 minutes until reduced and glossy, stirring occasionally. Makes about 2 cups