Caramelized Red Onion Relish Recipes

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.

Steps:

• Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

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.

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.

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.

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.