Two-Ingredient Onion Oil for Hair Growth

Onion oil is a concentrated flavor booster that marks the start of Passover in our home. This easy, two-ingredient recipe transforms ordinary oil into a savory, aromatic base that uplifts many dishes. I usually make it twice a year—once for Passover and again for Rosh Hashanah—but it’s useful all year long for roasting, frying, or finishing plates with a rich onion note.

The day my mother made onion oil was the day we knew the holiday was near. The scent of onions slowly cooking in oil fills the house like a warm, familiar embrace. If you love grilled or French-fried onions, this infused oil will quickly become a pantry staple.

Use onion oil anywhere you would normally use a neutral oil, or in place of butter for a savory twist. It’s excellent for roasting vegetables, frying potato latkes or fried matzo, tossing into soups, or using as the base for sautéing proteins. The flavor is subtle but unmistakably onion-forward—ideal for giving dishes depth without raw onion texture.

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Ingredients

• Vegetable oil: Choose a neutral oil such as canola or sunflower for a mild background flavor. You can use olive oil or peanut oil if you prefer a more pronounced taste.
• Yellow onions: Use standard yellow onions for the best balance of sweetness and bite. White onions will work in a pinch; avoid red/purple onions for this preparation.

Tip on slicing onions

For even, paper-thin slices, a mandoline is a great tool. If you often get interrupted while cooking, the mandoline helps you slice consistently and quickly. Always use the hand guard or a cut-resistant glove for safety. If you don’t have a mandoline, a very sharp knife and a steady hand will still produce good results.

Make the onion oil

Start by thinly slicing the onions and adding them to a wide sauté pan. Pour enough oil over the onions to coat them and come partway up the sides—enough oil to infuse but not so much that the onions are deep-fried. Heat the pan over medium until you hear a gentle sizzle, then reduce to medium-low.

Let the onions cook gently in the oil until they are fully soft and just golden brown. Stir occasionally and watch carefully to prevent burning—if they darken too fast, lower the heat. Once the onions reach a light golden color and smell sweet and savory, remove the pan from the heat and let everything cool.

When cool, strain the oil through a fine mesh sieve or use a small funnel to transfer the flavored oil into a clean quart-sized mason jar or back into the original oil container. Label the jar with the date and refrigerate.

Favorite uses for the onion oil

Onion oil is versatile. Drizzle it over roasted vegetables, stir it into mashed potatoes or grain dishes, use it to pan-fry matzo or latkes, or add a splash to soups and stews for extra aroma. It also works well as a finishing oil on salads, grilled meats, or charred corn where an onion note enhances the overall flavor.

• Roasted vegetables
• Sweet and spicy sweet potatoes
• Potato bourekas or savory tarts
• Charred corn or grilled vegetables
• Fried matzo and latkes

Variations

• Add herbs: Add a sprig of rosemary, thyme, or a few thin slices of fresh ginger while the onions cook for a complementary herbal note.
• Add spices: Stir in chili flakes or whole peppercorns to make a spicier infused oil.
• Make a confit: For a different texture, roast small cipollini onions in oil in a small baking dish at 400°F until tender; the result is a softer, richer onion oil.

Storage tips

Store the onion oil in the refrigerator for up to a month. Refrigeration keeps the infused oil fresh and reduces the risk of spoilage. If the oil solidifies in the fridge, let it sit at room temperature for a few minutes to loosen before using.

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