SLOW COOKER RED ONION RELISH
The Slow Cooker Red Onion Relish recipe out of our category Onion! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 8h30m
Yield 4
Number Of Ingredients 8
Steps:
- Combine the red onions, chilli, olive oil, sugar, and vinegars in a slow cooker.
- Cover with a lid and cook on a low setting for 8 hours until thick and jammy, stirring from time to time.
- Season to taste with salt and pepper before leaving to cool. Spoon into sterilised jars and chill before serving.
SLOW COOKER CARAMELIZED ONIONS
Let your slow cooker do all the work of making beautifully caramelized onions. Freeze what you don't use right away so you'll have caramelized onions ready in a snap for soups, burgers, omelets, pizzas, and more.
Provided by foodelicious
Categories Side Dish Sauces and Condiments Recipes
Time 10h10m
Yield 16
Number Of Ingredients 3
Steps:
- Rub bottom and sides of slow cooker with 1/2 of the butter. Toss onions and salt with remaining butter in a bowl.
- Cook onions on Low until browned and sweet, about 10 hours.
Nutrition Facts : Calories 70.8 calories, Carbohydrate 10.6 g, Cholesterol 7.6 mg, Fat 3 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 1.9 g, Sodium 170.3 mg, Sugar 4.8 g
RED PEPPER AND ONION RELISH
Quick and easy.
Provided by SHER15
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h15m
Yield 80
Number Of Ingredients 6
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.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.6 g, Sodium 263.8 mg, Sugar 9.8 g
CARAMELIZED RED ONION RELISH
Make and share this Caramelized Red Onion Relish recipe from Food.com.
Provided by dicentra
Categories Low Protein
Time 40m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Slice onions into very thin slices. Combine onions and sugar in skillet. Cook, uncovered, over medium high heat for 25 minutes or until onions turn golden and start to caramelize, stirring frequently.
- Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook 15 minutes or until most of the liquid has evaporated.
- Season to taste with salt and pepper.
- Ladle into jars and process for 10 minutes.
Nutrition Facts : Calories 285.9, Fat 0.1, SaturatedFat 0.1, Sodium 169.3, Carbohydrate 48.2, Fiber 2.6, Sugar 37.4, Protein 1.9
RED PEPPER ONION RELISH
"This relish makes the most of sweet red peppers and tangy, caramelized onions," notes field editor Trisha Kruse of Eagle, Idaho. "Don't be surprised if your picky 'veggie avoiders' go back for seconds."
Provided by Taste of Home
Time 30m
Yield 1 cup.
Number Of Ingredients 9
Steps:
- In a nonstick skillet coated with cooking spray, saute red pepper and onion in oil and butter for 2 minutes. Add garlic; saute 2 minutes longer. , Stir in the wine or broth, basil, salt and pepper. Reduce heat to medium-low. Cook, uncovered, for 10-15 minutes or until liquid is evaporated and vegetables are golden brown, stirring often.
Nutrition Facts : Calories 46 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 107mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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- Cook on high for 5-6 hours without stirring. If it’s too vinegary, cook it for longer until it’s toned down to your liking.
- Spoon in to sterilised jars while hot and screw the lid in to place and place in the fridge. I personally think mine might last 2-3 months from the vinegar’s acidity but will keep you posted.
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