Wajos Roasted Onion Flavored Oil. Rapeseed oil and a quarter extra virgin olive oil with the taste of roasted onions – the hearty oil for potato salad, cheese spaetzle, and grilled meats.
Wajos Roasted Onion Flavored Oil is a seasoned oil made from rapeseed oil and 25 percent extra virgin olive oil from Spain, infused with natural flavorings to give it the taste of roasted onions, 250 ml from Dohr on the Moselle. Not a pure olive oil, not an oil with pieces of onion, and not a frying fat, but a clear oil for seasoning – savory, slightly sweet, with a roasted note.
Roasted Onion Flavored Oil from Wajos solves a problem familiar to anyone who makes potato salad: the roasted onions are the best part, but they take the longest. Cutting onions, tears, twenty minutes at the stove until they are brown, verging on black. This oil already has that taste in the bottle – three tablespoons in the dressing, and the salad tastes like onions from the pan while the pan stays in the cupboard. It is our most popular savory Wajos oil, right after basil and lemon. And it’s the bottle passed around the table most often at barbecues.
Roasted onion, slightly sweet, followed by a mild olive oil
The oil is golden yellow, clear, and free of sediment. When opened, it smells of onions that have been sweated in butter for a long time: roasted, a little sweet, a bit like onion tart fresh from the oven. On the tongue, the roasted note comes first, then the oil itself – rapeseed oil as a neutral base, a quarter extra virgin olive oil from Spain that adds a light fruitiness while remaining mild, far from bitter or peppery. The flavor is bold but smooth, and it lingers on the palate.
To be honest: the onion flavor comes from natural aromas rather than onions sitting in the oil. That is why the bottle stays clear and stable and the oil lasts a long time once opened – and why it tastes like a roasted onion note rather than bits of onion. If you are expecting an oil with visible onions, you won't find them here.
If you are looking for a pure, bold olive oil for drizzling, choose the EVOO Extra Virgin Olive Oil. And if you avoid onions, you won't be a fan of this oil either; the note is distinct.
Over potato salad, in cheese spaetzle, on steak and fried potatoes
Potato salad is just the start: lukewarm potatoes, broth, vinegar, mustard, salt – and instead of neutral oil, three tablespoons of this seasoned oil. Add sliced raw onions if you like; the oil provides the roasted part. The same applies to sausage salad, bean salad with bacon, or a lentil salad with vinegar and parsley.
In cheese spaetzle, it belongs at the very end: layer spaetzle and cheese, let it melt in the oven, then drizzle the oil over the top – you can still add roasted onions if you want, but the oil soaks into the spaetzle and ensures that every forkful tastes like them. It works the same way on fried potatoes, baked potatoes, or mashed potatoes: a spoonful after cooking, let it sit for a moment.
When grilling, it is the oil for everything that hits the grate: steak, neck steak, bratwurst, ribs, rubbed with salt and pepper, and grilled vegetables – zucchini, bell peppers, corn on the cob – drizzled after grilling. In a dark gravy, in goulash, or in onion soup, a tablespoon enhances the onion flavor that the dish already has. And on toasted bread with salt, it makes a dinner when the fridge is empty.
The oil is not suitable for high-heat searing in large quantities – the roasted note burns, and the aroma is gone before the meat is cooked. It is out of place in baking cakes, for fish with delicate flavors, or in desserts. And a salad dressing with lemon and herbs doesn't pair well with it: the roasted onion is just too much there.
Our tip: Swabian potato salad with broth, vinegar, and Roasted Onion Flavored Oil, plus a teaspoon of dill-mustard sauce in the dressing – our favorite salad for grilled sausages in summer and meat patties in winter.
Oil from Spain, aroma from Dohr on the Moselle
The olive oil in the bottle comes from Spain; it is refined in Dohr near Cochem on the Moselle. That is where Wajos is based, a family business with over 80 employees that carries about 900 items and produces most of them itself – seasoned oils like this are among them. The name comes from Walter Josef Oster, founder of a winemaking family in Ediger-Eller that has been making wine on the Moselle for 15 generations.
From the liqueur factory that Walter Oster opened next to the winery in the 1980s, his son Peter Oster and Ulf Schwichtenberg built the Wajos brand starting in the 2000s. The first store opened in 2008 in Trier, and today they are found all over Germany. The oils are tested in their own laboratory before they go into the bottle. It is less surprising than it sounds that a wine house refines oils: those who know how aromas come together in a bottle can do it just as well with oil as with wine. "Controlled smaller-scale work" is what Wajos calls the principle – better to have a few varieties done right than everything.
The oil for hearty cuisine and those who love to grill
The Roasted Onion Flavored Oil is the bottle for everyone who cooks Swabian, Bavarian, or simply hearty food. Potato salad, spaetzle, onion tart, roasts – it belongs everywhere. As a gift, it fits well for grilling enthusiasts – combined with the garlic in olive oil as a duo set for the grilling season. If you prefer cooking with greens and herbs, choose the Garden Herb Oil; all oils can be found on our Wajos page.
250 ml lasts for weeks at two to three tablespoons per dish; store in a dry, dark, and cool place, but outside the refrigerator, otherwise the olive oil will turn cloudy. The oil is not suitable for those who avoid the taste of onions – or for people looking for an oil for light, Mediterranean summer cuisine.
Roasted onions in the oil instead of in the pan – the seasoned oil from the Moselle for potato salad, cheese spaetzle, and everything off the grill.
