ONION RELISH RECIPE
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
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
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.
CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH
Steps:
- Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
- Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
- Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
ONION MEAT RELISH
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
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
RED ONION RELISH
A delicious vinegar & red onion relish perfect with homemade burgers...
Provided by pollyroo
Time 30m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Chop the red onions into slices
- Melt the butter in a saucepan and add the sliced onion to the melted butter
- Fry for a few minutes, then add the brown sugar and red wine vinegar
- Stir and allow to simmer on a low heat for 20 minutes, stirring regularly to prevent the sugar from burning.
- It should now have reduced to a delicious dark red relish - Serve straight away or pop in a jar and store in the fridge for a later date.
VIDALIA ONION RELISH
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
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
BLACK ONION RELISH
This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 7
Steps:
- Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
- Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
- Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
- Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
- Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 44 mg, Sugar 3.6 g
EASY ONION RELISH
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
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
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
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
RAW ONION RELISH
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
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.
INDIAN ONION RELISH
I am trying to find out what ingredients are in the onion stuff that every Indian restaurant I've ever been to gives you to have with your meal. It's obviously diced onions, and it is a bright or deep red, sometimes even an orange color. It's usually spicy hot to varying degrees, depending on the restaurant. Thanks in advance! Madhur Jaffrey's book _Indian Cooking_ describes this as being one of the relishes that may be served with almost every Indian meal, also familiar to people who dine in Indian restaurants. Perhaps this is what you are looking for, but if not, you might try other Indian cookbooks for onion chutney recipes. It should be under the condiments section. Indian Onion Relish Serves 4
Provided by troyh
Categories Asian
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Cut onion crosswise into paper-thin rings and put rings into a bowl.
- Add all other ingredients, toss and mix.
- Set aside for 30 minutes or more before eating in order to let the flavors blend.
Nutrition Facts : Calories 53.5, Fat 0.2, SaturatedFat 0.1, Sodium 1747.9, Carbohydrate 13.3, Fiber 1.9, Sugar 5.3, Protein 1.2
CRISP ONION RELISH
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan
Provided by Taste of Home
Time 10m
Yield about 6 cups.
Number Of Ingredients 6
Steps:
- Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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