Best Sweet Sour Onion Relish Recipes

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SWEET & SOUR ONION RELISH



Sweet & Sour Onion Relish image

This recipe has a unique flavor; the blending of pepper, vinegar, and sweet Vidalia onion compliment each other. Fantastic recipe for burgers, steaks, or as a side order.

Provided by Its all good

Categories     Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

2 teaspoons olive oil
2 large onions, sliced (Vidalia or Walla Walla work best)
1 1/2 tablespoons sugar
1 clove garlic, minced
1 teaspoon fresh rosemary, chopped
1/4 cup distilled white vinegar
salt and pepper

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.

Nutrition Facts : Calories 73.7, Fat 2.3, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 12.6, Fiber 1.1, Sugar 7.9, Protein 0.7

SWEET AND SOUR RED ONION RELISH



SWEET AND SOUR RED ONION RELISH image

Categories     Condiment/Spread     Appetizer     Christmas

Yield 1 1/2 cups

Number Of Ingredients 7

2 tablespoons unsalted butter
2 large red onions (1 1/2 pounds total), halved lengthwise and thinly sliced crosswise
2 tablespoons sugar
1/2 cup golden raisins
1/2 cup red wine vinegar
1 tablespoon Campari
Salt and freshly ground pepper

Steps:

  • 1. Melt the butter in a large saucepan. Add the onions, cover and cook over moderately low heat, stirring occasionally, until softened, about 15 minutes. Uncover, add the sugar and cook, stirring frequently, until very tender and lightly browned, 10 to 15 minutes. Stir in the raisins, vinegar and Campari and season with salt and pepper. Cook over moderately low heat until most of the liquid evaporates, about 10 minutes. Transfer the relish to a bowl and let cool completely. Serve at room temperature. Make Ahead The relish can be refrigerated for up to 5 days.

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