Best Caramelised Onion And Balsamic Relish Recipes
CARAMELIZED ONION RELISH
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over grilled steak! Adapted from the Complete Book of Small-Batch Preserving.
Provided by YummySmellsca
Categories Onions
Time 1h5m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a large pot and add the onions and sugar.
- Cook, uncovered,over medium high heat for 30-45 minutes, stirring occasionally - the onions will be beginning to caramelize.
- Stir in the garlic, wine, cognac and vinegar.
- Bring to a boil, then reduce heat and cook for 15 minutes, stirring often.
- Add salt and pepper, then spoon into jars and process in a waterbath for 30 minutes.
Nutrition Facts : Calories 67.4, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 21.2, Carbohydrate 8.7, Fiber 0.5, Sugar 6.2, Protein 0.5
CARAMELISED ONION AND BALSAMIC RELISH
A recipe from Australian Womens Weekly. Great for sandwiches or steaks. Makes about 3 cups and should keep refrigerated for up to 3 months. A gluten-free recipe. Inexpensive to make, much cheaper than store bought. Use a mandolin or food processore to slice the onions quickly and finely
Provided by Jubes
Categories Chutneys
Time 1h
Yield 3 cups, 10 serving(s)
Number Of Ingredients 7
Steps:
- Finely slice the onions. Much easier with a mandolin or food processor.
- Heat the oil in a large deep frying pan.
- Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
- Stir in the mustard seedsand cook a further minute.
- Add the brown sugar, balsamic vinegar and the salt.
- Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
- Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.
Nutrition Facts : Calories 137.4, Fat 7.5, SaturatedFat 1, Sodium 123.2, Carbohydrate 17.4, Fiber 1.2, Sugar 9.8, Protein 1.5
CARAMELIZED RED ONION RELISH (CANNING)
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
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
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