Caramelised Burnt Onion Relish Recipes

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.

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 RELISH

Caramelized Onion Relish image

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

Ingredients

2 tablespoons salted butter
2 large sweet onions, halved and thinly sliced
1/4 cup dark brown sugar
6 garlic cloves, thinly sliced
1 cup red wine
2 tablespoons cognac
3 tablespoons balsamic vinegar
generous pinch kosher salt
1 pinch black pepper

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 ONIONS

Caramelised onions image

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

Provided by Lulu Grimes

Categories Side dish

Time 50m

Number Of Ingredients 5

Ingredients

2 tbsp olive oil
3 large onions (red or white), sliced
pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar

Steps:

Heat the oil in a large deep frying pan over a low heat.
Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

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 ONION AND BALSAMIC RELISH

Caramelised Onion and Balsamic Relish image

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

Ingredients

1/3 cup olive oil (80 mls)
4 large red onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons yellow mustard seeds
1/3 cup firmly packed brown sugar (75 grams)
2/3 cup balsamic vinegar (160 mls)
1/2 teaspoon salt

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

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