Sweet Sour Onion Relish Food

SWEET AND SOUR FLOWERING RED ONIONS

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.

SWEET & SOUR ONION RELISH

Steps:

• In a 1 1/2 skillet, heat oil over medium heat.
• Add onions and sugar.
• Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
• Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
• Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
• Season with salt and pepper and more vinegar if desired.
• Will keep in refrigerator for 3 days.

PEPPER & ONION RELISH RECIPE

Steps:

• Pour the vinegar and sugar into the inner pot of the NInja Foodi or a pot large enough to fit the liquid and vegetables. Turn the Ninja Foodi on high sear/sauté or the stove on medium high. Add the pepper flakes and stir to combine. Bring the liquid to a boil.
• While the liquid is boiling and reducing to create a syrupy liquid, dice your onions and peppers into ¼" dice and add to the pot.
• Once all the vegetables are in the pot, give it a stir and reduce the heat to low-medium. Adjust the temperature as needed to maintain a simmer. Cook for about 10 minutes.
• Serve hot or cold! See written post for different ideas on how to use the relish.

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.

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.

SWEET-ONION RELISH

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.

HOT & SWEET PEPPER & ONION RELISH

Steps:

• Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
• Finely chop peppers & onions, by hand or food processor.
• Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
• Can be put in containers for fridge or canned.
• If you are canning, 10 minute minimum water bath, so cans are sealed properly.
• Use for meats, on cream cheese & crackers, or just use you imagination.