Best Caramelised Burnt Onion Relish Recipes

CARAMELIZED ONION RELISH

Caramelized Onion Relish image

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

Provided by Jen in Victoria

Categories Low Protein

Time 30m

Yield 1 cup

Number Of Ingredients 4

Ingredients

1 tablespoon butter
1 1/2 onions, finely diced
1 1/2 tablespoons brown sugar
1 1/2 tablespoons apple cider vinegar

Steps:

In a medium pot, melt butter until foam subsides.
Add onions and cook over low to medium heat until they are very soft, 10-15 minutes.
Add sugar and apple cider vinegar and cook gently until onions are golden brown, stirring frequently, another 10-15 minutes.

Nutrition Facts : Calories 251.2, Fat 11.7, SaturatedFat 7.4, Cholesterol 30.5, Sodium 114.9, Carbohydrate 35.9, Fiber 2.8, Sugar 27.2, Protein 2

CARAMELIZED ONION AND APPLE RELISH

Caramelized Onion and Apple Relish image

I love this relish. It is great with fish, chicken, pork, cheese and crackers. Sometimes I throw some into a stew for extra flavor or anything else you want to put it in. Good apples for this recipe are Idared, Northern Spy, Spartan, Cortland and Empire or heirloom varieties, such as Red Astrachan and (Chenango) Strawberry. A sweeter apple would lend more of a dessert quality to the relish. I use any old apple I have on hand.

Provided by Olha7397

Categories Chutneys

Time 1h35m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

1/4 cup vegetable oil
4 ounces butter
4 cups diced onions
4 apples, peeled, cored and cut into 1/2 inch cubes
3 tablespoons lemon juice
1 teaspoon cayenne pepper
1/4 cup honey
1 1/2 cups riesling wine or 1 1/2 cups any other dry white wine
salt and pepper

Steps:

In a large saucepan, heat oil and butter over medium high heat. Add onions and cook about 40 minutes or until caramelized.
In a bowl toss together apples and lemon juice until well coated. Add to saucepan; increase heat to high and cook for 10 minutes or until apples are brown.
Add cayenne pepper and honey; mix thoroughly. Add wine and REDUCE for 20 minutes. Season with salt and pepper to taste. Makes 2 ½ cups.
The Organic Gourmet Feast Of Fields.

Nutrition Facts : Calories 965.3, Fat 59.3, SaturatedFat 26.3, Cholesterol 97.5, Sodium 272.9, Carbohydrate 91.6, Fiber 9.2, Sugar 62.3, Protein 3.7

CARAMELIZED RED ONION RELISH (CANNING)

Caramelized Red Onion Relish (Canning) image

A great use for balsamic's sweet and tart flavor. An inexpensive balsamic is just fine for this recipe. The wine is the ingredient that acidifies the conserve and sets the tone, so it is necessary. Use an inexpensive but drinkable wine for this, the variety you prefer doesn't matter, as long as it's dry (so-called "cooking wine" is not an option, EVER, for ANYTHING). Serve alongside meats or sparingly as a pizza topping with a tangy cheese and some bits of prosciutto for a salty element. From "The Complete Book of Small-Batch Preservation".

Provided by zeldaz51

Categories Vegetable

Time 1h20m

Yield 2 cups

Number Of Ingredients 5

Ingredients

2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade)
1/2 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
salt and pepper (to taste)

Steps:

Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
Season to taste and cool briefly.
Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.

Nutrition Facts : Calories 390.1, Fat 0.1, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 75.1, Fiber 2.5, Sugar 64, Protein 1.9

CARAMELISED & BURNT ONION RELISH

Caramelised & Burnt Onion Relish image

I love this relish - in both its forms. I thought I was the only one who liked the taste of burnt fried onions, but I get friends and family asking for jars of burnt onion relish. It is reassuring to know I am not the only strange person around. This does not have to be kept for a couple of months to mature and can be eaten immediately. Whilst, the burnt version says and tastes of burnt onions there is no burning of the onions in the process. Don't be tempted to burn the onions prior to cooking the relish as this will not taste very nice and would be rather bitter.

Provided by Clare Chambers @CerebralChasm

Categories Salsas

Number Of Ingredients 8

Ingredients

2 kilograms red onions - sliced
50 gram(s) butter
2 tablespoon(s) olive oil
2 tablespoon(s) stem ginger - finely chopped
30 gram(s) yellow mustard seeds
1 - sprig rosemary - 5cm length
750 gram(s) soft brown sugar
375 milliliter(s) balsamic vinegar

Steps:

Place the onions, butter and oil in a large saucepan or maslin pan and cook over a gentle heat until onions are translucent.
Add the remaining ingredients and stir until the sugar dissolves. Bring to the boil and simmer until dark in colour and sticky 1 hour approximately. Make sure you give it a stir every 15 minutes. Pour into sterilised jars and seal. Cool fully before labelling.
To turn this into Burnt Onion Relish simmer on the lowest heat possible for 2 to 4 hours. Taste occasionally and when the burnt onion taste appears and there is barely any liquid left it is ready.