RED ONION DIP/RELISH
Got this from a friend and it was a big hit on newyears eve!! I don't like onions much, but can eat this all by myself if left unchecked!
Provided by Kirstin in the Couv
Categories Onions
Time 45m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 350.
- mix all ingredients.
- put in small baking dish.
- bake at 350 for 20 minutes.
- increase oven temp to 420.
- bake for an additional 15-20 minutes.
- I put this on top of baguette slices that I have lightly toasted in the oven with olive oil baste.
Nutrition Facts : Calories 213.7, Fat 14.1, SaturatedFat 1.9, Sodium 182, Carbohydrate 22.3, Fiber 0.8, Sugar 20.5, Protein 1
The red onion relish is the perfect complement with Burgers, Barbecued Beef, Matured Cheese.
Provided by Laura Tobin
Categories Sauces
Time 40m
Number Of Ingredients 6
Steps:
- Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
- Once they become translucent lower the heat, add the salt, sugar and balsamic vinegar
- Simmer for 20 minutes, stirring from time to time.
- You can serve it immediately with a warm meal, or at room temperature in a sandwich.
Nutrition Facts : Calories 635 kcal, Carbohydrate 48 g, Protein 4 g, Fat 48 g, SaturatedFat 23 g, Cholesterol 91 mg, Sodium 2650 mg, Fiber 5 g, Sugar 30 g, ServingSize 1 serving
CRANBERRY AND RED ONION RELISH
This is a fantastic relish to serve with Turkey or other meats, or as everyone I work with believes with a sharp cheese on crackers. This Relish is so yummy that it vanishes out of my work fridge faster than I can make it. I first made it last year for Christmas hampers and have had constant requests since.
Provided by JacquiStorey
Categories Chutneys
Time 1h45m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan then add onion and cook stirring until soft.
- Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
- Meanwhile sterilise Jars for storage.
- When thick pour relish into hot sterilised jars, seal immediately.
- Store for up to 3 months in the fridge.
Nutrition Facts : Calories 501.2, Fat 7.1, SaturatedFat 4.3, Cholesterol 17.8, Sodium 482.5, Carbohydrate 111.2, Fiber 10.6, Sugar 87.9, Protein 2.6
RED PEPPER ONION RELISH
"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."
Provided by Taste of Home
Time 30m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARAMELIZED RED ONION RELISH
Make and share this Caramelized Red Onion Relish recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Slice onions into very thin slices. Combine onions and sugar in skillet. Cook, uncovered, over medium high heat for 25 minutes or until onions turn golden and start to caramelize, stirring frequently.
- Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook 15 minutes or until most of the liquid has evaporated.
- Season to taste with salt and pepper.
- Ladle into jars and process for 10 minutes.
Nutrition Facts : Calories 285.9, Fat 0.1, SaturatedFat 0.1, Sodium 169.3, Carbohydrate 48.2, Fiber 2.6, Sugar 37.4, Protein 1.9
REDCURRANT & RED ONION RELISH
Fantastic with goat's cheese, sausages or cold meats
Provided by Good Food team
Categories Condiment, Lunch, Snack, Supper
Time 55m
Yield Makes one 400g pot
Number Of Ingredients 10
Steps:
- Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
- Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
- Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
- Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.
Nutrition Facts : Calories 57 calories, Fat 2 grams fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.41 milligram of sodium
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