Red Onion Diprelish Recipes

RED ONION DIP/RELISH

Steps:

• preheat oven to 350.
• mix all ingredients.
• put in small baking dish.
• bake at 350 for 20 minutes.
• increase oven temp to 420.
• bake for an additional 15-20 minutes.
• I put this on top of baguette slices that I have lightly toasted in the oven with olive oil baste.

CRANBERRY AND RED ONION RELISH

Steps:

• Melt butter in a large saucepan then add onion and cook stirring until soft.
• Add the remaining ingredients and stir over heat until the suger dissolves. Bring to the boil, then reduce heat and simmer uncovered, stirring occasionally until thick (about 1 hour).
• Meanwhile sterilise Jars for storage.
• When thick pour relish into hot sterilised jars, seal immediately.
• Store for up to 3 months in the fridge.

CARAMELIZED RED ONION RELISH (CANNING)

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.

RED PEPPER AND ONION RELISH

Steps:

• Combine red bell peppers, onions, sugar, vinegar, and salt in a large pot; bring to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack relish into hot, sterilized jars, filling to within 1/2 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

RED ONION, TOMATO AND CHILLI RELISH

Steps:

• Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
• In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
• Place the mixture in a saucepan over low heat and add the sugar and vinegar.
• Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
• Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
• Taste to check the seasoning - serve hot or cold.

SWEET RED ONION RELISH

Steps:

• Mix together and chill for several hours before serving.
• Use within 48 hours.