COMPOTE D'OIGNON AU VIN ROUGE - RED WINE ONION RELISH
The long, slow cooking of thickly-sliced onion results in a meltingly sweet and thick compote that matches perfectly with grilled poultry and meats. This condiment is a card-carrying member of the charcuterie board club.
Provided by My Hungry Traveler
Categories Condiment Side Dish
Time 3h15m
Number Of Ingredients 6
Steps:
- Reserve 1 tbsp butter and melt remaining butter in pot over low heat. Add onions. Cover and cook, stirring occasionally, for 45 minutes. Separately, in a small saucepan, boil ⅓ of the wine until it is reduced to 1 tbsp. Add another ⅓ and reduce again to 1 tbsp. Add remaining wine and reduce to ⅓ cup. Set aside.
- Uncover the onions, increase to medium-high, and cook about 5 minutes more, stirring often. Onions should be glazed and golden brown. Sprinkle sugar over onions and continue 2-3 minutes more, stirring, until reduced to a glaze.
- Reduce heat to as low as possible. Mix in wine reduction, Cover and cook, stirring occasionally, for 2 hours. The onions will be very soft and a deep purple by this time.
- Raise heat to medium-high and toss in 1 tbsp butter. Continue to reduce the mixture until all the liquid has evaporated and the onions begin to fry in the released fat.
- Watching carefully, turn the onions over-and-over (avoid scorching) for 10 minutes. Remove from heat, mix in vinegar. Season with salt and pepper, and serve warm or at room temperature.
SWEET ONION RELISH
Steps:
- Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.
ONION COMPOTE
Onion compote can embellish broiled fish fillets or steamed vegetables. Great on pizza! Cook time can vary.
Provided by Sharon123
Categories Weeknight
Time 1h10m
Yield 1 batch
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat combine onions and honey.
- Cook slowly until caramelized, about 45 minutes.
- Add vinegar and stir.
- Add water and reduce to low heat.
- Cook uncovered until liquid has been absorbed.
- Onions are done when they are tender, have melted together,and are moist but not wet.
- (More liquid and cooking time may be needed.) Whisk in butter.
- Season.
- Let cool and store in a mason jar.
- When ready to use, reheat the compote over low heat and adjust seasoning.
- Onion compote will keep refrigerated for at least a month.
- Enjoy!
TOMATO AND RED ONION COMPOTE
From Bon Appetite. June 2000 but I found it in my 2001 book. Serve over steamed fish or grilled pork.
Provided by dicentra
Categories Chutneys
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Heat oil in large skillet over medium-high heat.
- Add remaining ingredients and sauté just until heated through, about 2 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 211, Fat 18.5, SaturatedFat 2.6, Sodium 11.3, Carbohydrate 11.7, Fiber 3.6, Sugar 6.3, Protein 2.1
CARAMELIZED RED ONION RELISH (CANNING)
A great use for balsamic's sweet and tart flavor. An inexpensive balsamic is just fine for this recipe. The wine is the ingredient that acidifies the conserve and sets the tone, so it is necessary. Use an inexpensive but drinkable wine for this, the variety you prefer doesn't matter, as long as it's dry (so-called "cooking wine" is not an option, EVER, for ANYTHING). Serve alongside meats or sparingly as a pizza topping with a tangy cheese and some bits of prosciutto for a salty element. From "The Complete Book of Small-Batch Preservation".
Provided by zeldaz51
Categories Vegetable
Time 1h20m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
- Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
- Season to taste and cool briefly.
- Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 390.1, Fat 0.1, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 75.1, Fiber 2.5, Sugar 64, Protein 1.9
ONION COMPOTE WITH WINE
This goes wonderfully with grilled meats, and even with cooked pastas. You can make it as sweet as you like depending on the sweetness of the onions, taste as you go along!
Provided by Mirj2338
Categories Sauces
Time 25m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large saute pan or stew pan.
- Add onions.
- Saute over medium heat, stirring often, 5 minutes.
- Sprinkle with salt and pepper.
- Cover and cook over medium-low heat, stirring often, 5 minutes or until onions are golden brown; reduce heat if they are browning too fast.
- Add 2 Tablespoons sugar to onions, stir and cook 1 minute to dissolve sugar.
- Add vinegar and bring to a boil, stirring.
- Add wine and bring to a boil.
- Add water.
- Cook uncovered over medium heat, stirring often, about 5 minutes or until most of liquid evaporates and onions are very tender.
- Taste and adjust seasoning.
- If you like, add remaining sugar and cook another minute, stirring.
- Serve hot or cold.
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