Easy Onion Relish Food

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ONION RELISH RECIPE



Onion Relish Recipe image

This onion relish recipe is perfect for spring and summer barbecues! It is a great substitute for pickle relish and delicious with hot dogs and sausages.

Provided by Jenny Bullistron

Categories     Condiments

Time 3h10m

Number Of Ingredients 5

1/2 cup white vinegar
1 tablespoon white sugar
1/2 cup thinly slivered red onion
1/2 cup thinly sliver white onion
1/4 cup julienned green bell pepper

Steps:

  • In a small saucepan, combine the vinegar and sugar over medium low heat. Warm and stir until the sugar has dissolved.
  • Add the red onion, white onion and bell pepper. Stir to coat and let sit for one hour. Then transfer to a sealable container and refrigerate to cool for at least 2 hours.

Nutrition Facts : Calories 142 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, Sodium 10 grams sodium, Sugar 20 grams sugar

SWEET AND SPICY ONION RELISH



Sweet and Spicy Onion Relish image

Provided by Food Network

Categories     condiment

Time 55m

Yield 24 ounces

Number Of Ingredients 10

2 medium yellow onions or sweet onions, when available
1/4 cup vegetable oil
1 teaspoon freshly ground black pepper
1 tablespoon crushed red pepper flakes
3 cloves fresh garlic, crushed
1 cup light brown sugar
48 ounces root beer
Hot dogs, cooked, for serving
Brown mustard, for serving
Mayonnaise, for serving

Steps:

  • Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
  • Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

ONION MEAT RELISH



Onion Meat Relish image

Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!

Provided by sal

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 35m

Yield 8

Number Of Ingredients 6

¾ pound onion, cut into wedges and separated
2 tablespoons butter
2 tablespoons red wine vinegar
¼ tablespoon salt
¼ teaspoon ground black pepper
2 teaspoons white sugar

Steps:

  • In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
  • Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.

Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 240.2 mg, Sugar 2.8 g

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

VIDALIA ONION RELISH



Vidalia Onion Relish image

Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona

Provided by Taste of Home

Time 1h15m

Yield 3 cups.

Number Of Ingredients 16

4 large sweet onions, chopped
2 tablespoons canola oil
3 garlic cloves, minced
1/3 cup bourbon
4 plum tomatoes, peeled, seeded and chopped
1/2 cup golden raisins
1/4 cup sugar
1/4 cup packed dark brown sugar
1/4 cup cider vinegar
1 teaspoon mustard seed
1/2 teaspoon salt
1/2 teaspoon ground turmeric
1/2 teaspoon ground mustard
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
Cooked sausage or meat of your choice

Steps:

  • In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

GRILLED ONION RELISH



Grilled Onion Relish image

Grilling sweet onions onion slices is the easy start to this classic relish that's great on hot dogs, burgers and veggies.

Provided by Cheri Liefeld

Categories     Condiment

Time 30m

Yield 6

Number Of Ingredients 8

2 large sweet onions, cut into 1/4-inch slices
Canola oil
Kosher (coarse or sea) salt and pepper to taste
4 green onions, sliced (1/4 cup)
1 jalapeño chile, seeded, finely chopped
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons balsamic vinegar
1/2 teaspoon ground cumin

Steps:

  • Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
  • Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
  • In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.

Nutrition Facts : ServingSize 1 Serving

EASY ONION RELISH



Easy Onion Relish image

Make and share this Easy Onion Relish recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Chutneys

Time 40m

Yield 1 quart

Number Of Ingredients 9

2 lbs large sweet onions, chopped
2 celery ribs, chopped finely
1 medium red bell pepper, chopped
1 -2 tablespoon melted butter
3/4 cup apple cider vinegar
1/4 cup water
2 tablespoons brown sugar (or to taste)
1 teaspoon celery seed
1/4 teaspoon salt (or to taste)

Steps:

  • Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
  • Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
  • Store in refrigerator for 1 day before using.
  • Serve chilled or at room temperature.

SWEET ONION RELISH



Sweet Onion Relish image

Provided by Food Network

Categories     condiment

Time 35m

Yield about 3 cups

Number Of Ingredients 6

4 to 6 yellow onions (small dice)
4 tablespoons brown sugar
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon red wine vinegar
Salt and pepper

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.

RAW ONION RELISH



Raw Onion Relish image

Provided by Julie Sahni

Categories     Condiment/Spread     Onion     Side     No-Cook     Quick & Easy     Lemon     Fat Free     Sugar Conscious     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 4

3 medium-sized onions, preferably red
1 green chili, seeded and sliced (optional)
Juice of 1/2 lemon, or 2 teaspoons cider vinegar
Kosher salt to taste

Steps:

  • 1. Peel onions, and cut them in thin slices. Separate the shreds, and wash them in several changes of cold water, squeezing them slightly. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve immediately.

SWEET ONION RELISH



Sweet Onion Relish image

Provided by Jeannette Ferrary

Categories     condiments, dips and spreads, side dish

Time 40m

Yield 6 cups

Number Of Ingredients 7

1/4 cup olive oil
6 large sweet onions, approximately 3 pounds, peeled and thinly sliced
1/4 cup balsamic vinegar
3/4 cup chicken stock
2 tablespoons honey
Salt and pepper to taste
1/4 cup chopped fresh dill, or 1 tablespoon dried

Steps:

  • In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
  • Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
  • Add the stock and cook until the liquid is again reduced by half.
  • Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 8 grams, Carbohydrate 41 grams, Fat 10 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 1098 milligrams, Sugar 29 grams

SWEET-ONION RELISH



Sweet-Onion Relish image

Use this as a topping for Grilled Sirloin Steak.

Provided by Martha Stewart

Categories     Entertaining     Seasonal     Summer Entertaining     Summer Recipes

Yield Makes 2 to 3 cups

Number Of Ingredients 7

1 small sweet onion (such as Vidalia), halved and thinly sliced
1 small red onion, halved and thinly sliced
1 cup white-wine vinegar
1/2 cup sugar
1 tablespoon coarse salt
1 bunch scallions, cut into 2-inch lengths and slivered lengthwise
Ground pepper

Steps:

  • In a medium bowl, combine sweet and red onions; add ice water to cover. Soak for 30 minutes, changing ice water once. Drain onions well, and return to empty bowl. In a medium saucepan, bring vinegar, sugar, and salt to a boil, stirring until sugar is dissolved; pour over onions, and set aside to cool, tossing occasionally. When cool, stir in scallionos. Season with pepper.

Nutrition Facts : Calories 68 g

EASY TOMATO ONION RELISH



Easy Tomato Onion Relish image

This is a condiment for sandwiches, hamburgers, or hot dogs. Also can be a great topping for cooked fish, chicken, or beef. You can adjust the sweetness with the amount of sugar.

Provided by Recipe Reader

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 tablespoon olive oil
1 small red onion, chopped
1 (15 ounce) can diced tomatoes
1 -2 tablespoon brown sugar
2 tablespoons balsamic vinegar

Steps:

  • In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
  • Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.

Nutrition Facts : Calories 76.1, Fat 3.6, SaturatedFat 0.5, Sodium 8.9, Carbohydrate 10.5, Fiber 1.6, Sugar 8.1, Protein 1.2

ONION DATE RELISH



Onion Date Relish image

I often serve grilled meats at my parties, and with them I like to serve this unusual relish. Can be prepared in 45 minutes or less.

Provided by Florence Barclay

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

3/4 pound onions, halved lengthwise and sliced very thin crosswise (about 4 cups)
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
1 teaspoon salt, or to taste
1/2 cup dry red wine
1/2 cup red-wine vinegar plus additional to taste
2 dried red hot peppers, each about 2 inches long, seeded and crumbled (wear rubber gloves)
1/2 pound pitted dates, chopped (about 1 1/2 cups)

Steps:

  • In a large heavy skillet cook the onions in the oil over moderately low heat, stirring, until they are softened, add the garlic, the gingerroot, and the salt, and cook the mixture, stirring, for 2 minutes. Add the wine, 1/2 cup of the vinegar, and the peppers and cook the mixture over moderately high heat, stirring occasionally, until most of the liquid is evaporated. In a food processor combine the onion mixture with the dates and pulse the motor 3 or 4 times. Add the additional vinegar and pulse the motor 2 or 3 times, or until the mixture is combined well but still chunky. The relish keeps, covered and chilled, for 1 week. Serve the relish with grilled pork or chicken or with mild cheese and crackers.

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