Subway Sweet Onion Sauce Recipe
Make Subway's beloved Sweet Onion Sauce at home with this simple recipe. This sweet, light teriyaki-style sauce is a long-time customer favourite for good reason.
Contains Allergens
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Why you'll love it
The Sweet Onion Sauce is arguably Subway's most iconic condiment, having achieved cult status among regular customers. This teriyaki-style sauce offers a delicate balance of sweetness and savoury onion flavour that enhances sandwiches without overpowering them. It's particularly popular with the Italian B.M.T. and Chicken Breast subs, though it works beautifully with virtually any filling. This homemade version captures the essence of the original with just a few simple ingredients.
About the original
Sweet Onion Sauce has been a Subway staple for decades and is frequently cited as customers' all-time favourite sauce. Its popularity has remained consistent even as the chain has introduced newer, trendier options. The sauce even lent its name to the Sweet Onion Chicken Teriyaki sub, one of Subway's signature sandwiches.
The enduring appeal of this sauce lies in its versatility and mass appeal. It's sweet enough to satisfy those who prefer milder flavours, yet complex enough to add real character to a sandwich. For many Subway fans, no sub is complete without a generous drizzle of Sweet Onion Sauce.
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Ingredients
- 1 piece White onion — finely diced
- 1 tbsp Vegetable oil
- 80 g Black treacle
- 60 ml White vinegar
- 2 tbsp Soy sauce
- 1 tbsp Beef Stock
- 1 tsp Cornstarch
- 50 ml Water
Method
Heat the vegetable oil in a small saucepan over medium heat. Add the finely diced white onion and sauté for 5-7 minutes until softened and translucent but not browned.
Add the black treacle (or molasses), white vinegar, soy sauce, and beef stock to the pan. Stir well to combine all ingredients.
In a small cup, mix the cornstarch with the water to create a slurry. Slowly add this to the saucepan while stirring constantly to avoid lumps.
Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens to a syrupy consistency. Remove from heat and allow to cool completely before transferring to an airtight container. Refrigerate for up to 2 weeks.
Tips & Variations
- The sauce will thicken further as it cools, so don't worry if it seems thin while cooking.
- For a smoother sauce, blend it in a food processor after cooking and cooling.
- This sauce is excellent as a glaze for grilled meats or as a stir-fry sauce.
FAQs
- Can I use brown sugar instead of black treacle?
- Yes, you can substitute with dark brown sugar or molasses. The flavour will be slightly different but still delicious. Use the same amount.
- Why is my sauce too thin?
- Make sure you're using enough cornstarch and allowing the sauce to simmer long enough. It should coat the back of a spoon. You can always make more cornstarch slurry and add it if needed.
Nutrition (per serving)
| Calories | 45 kcal |
|---|---|
| Protein | 0.5 g |
| Fat | 0.8 g |
| Carbs | 9 g |
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