WALLA WALLA ONION RELISH
An adaptation of the Vidalia Onion Relish to use Walla Wallas and cut down on the amount of sugar used.
Provided by AmandaEmily
Categories Onions
Time 2h
Yield 8 .5 pints
Number Of Ingredients 7
Steps:
- Chop onions finely by hand or in a food processor.
- Turn out into a glass bowl and add 1/4 cup of salt and allow to stand for 30 minutes to an hour.
- Drain juice from onions and discard.
- Put onions in an enameled or stainless steel pot and add vinegar, turmeric, spices (tied into cheese cloth ball), pimentos and sugar. Bring to a boil and allow to cook until onions are transparent.
- Pack onions and cooking liquid into canning jars, leaving a 1/2 inch headspace. Remove air bubbles and place lids on jars according to the manufacturer's instructions.
- Process jars in a water bath for 10 minutes or adjusted to your altitude.
Nutrition Facts : Calories 232, Fat 0.3, SaturatedFat 0.1, Sodium 3742.3, Carbohydrate 55, Fiber 4.2, Sugar 37.4, Protein 2.8
WALLA-WALLA ONION CASSEROLE
Here in Washington state we are lucky to get Walla-Walla onions for a short time and this make a nice busy day casserole. I'm sure you could use any sweet onion and get the same taste. We serve it with boiled Kielbasa and a simple salad.
Provided by wjorma
Categories Onions
Time 55m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil onion chunks for 15 - 20 minutes; drain and rinse well.
- Melt butter in saucepan on med.
- Stir in flour, broth and milk, stirring until thickened.
- Add onions, salt and pepper.
- Place onion mixture in a 1-1/2 quart casserole dish,.
- top with cheese and cracker crumbs.
- Bake at 350°F for 40 minutes.
- Serves 6.
Nutrition Facts : Calories 283.6, Fat 14.9, SaturatedFat 9.1, Cholesterol 39.9, Sodium 592.8, Carbohydrate 29, Fiber 1.7, Sugar 3.6, Protein 9
MOLASSES-BAKED ONIONS
Categories Condiment/Spread Onion Side Bake Molasses Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 side-dish servings
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Peel and trim onions, keeping root ends intact, then halve each lengthwise. Arrange, cut sides up, in 1 layer in a 13- by 9- by 2-inch glass baking dish or other 2 1/2-quart shallow baking dish.
- Bring tomato juice, water, butter, molasses, and salt to a boil in a 2-quart heavy saucepan, stirring occasionally, then pour over onions. Bake onions, uncovered, basting with juices every 30 minutes, until tender, about 2 hours.
- Lay 2 pieces of bacon side by side over each onion half and continue to bake onions, basting once with juices halfway through baking, until onions are very tender, bacon is browned, and juices are thickened, about 1 hour more.
CONFETTI RELISH
This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state, where the sweetest onions outside of Vidalia, GA are grown! (how's that for diplomacy!) Serve this with burgers or hot dogs. You can sub red bell pepper for the pimiento.
Provided by Outta Here
Categories Onions
Time P1DT15m
Yield 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium non-aluminium bowl, combine onions with green pepper and pimiento.
- In a non-aluminium saucepan, combine remaining ingredients. Bring to a boil; simmer 5 minutes.
- Pour liquid over onion mixture. Cover and refrigerate overnight.
Nutrition Facts : Calories 167.7, Fat 0.9, SaturatedFat 0.1, Sodium 507.7, Carbohydrate 38.1, Fiber 4.4, Sugar 26.9, Protein 2.6
TANGY ONION RELISH
Serve this on burgers, hot dogs, steak or chicken. This is from an old booklet put out by the Walla Walla Gardeners Association. Walla Walla is in SW Washington state.
Provided by Outta Here
Categories Onions
Time 3h35m
Yield 3 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a 3-quart, non-aluminium saucepan over medium heat; heat to boiling.
- Reduce heat to low and simmer uncovered 20 minutes, stirring occasionally.
- Spoon relish into bowl; cover and refrigerate about 3 hours.
- Store unused relish in covered container in refrigerator for up to 2 weeks.
Nutrition Facts : Calories 312.4, Fat 5.2, SaturatedFat 0.4, Sodium 2412.1, Carbohydrate 66.3, Fiber 4.2, Sugar 51.5, Protein 2.7
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