Easy Onion Relish Recipes

Steps:

• Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
• Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.

Steps:

• In a medium saucepan over medium heat, slowly cook and stir the onions and butter until onions are tender, approximately 10 minutes.
• Mix red wine vinegar, salt, ground black pepper and white sugar with the onions and butter. Continue to cook and stir until the mixture thickens to a chunky, spreadable consistency, about 10 minutes. Refrigerate until serving.

Steps:

• In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.

Steps:

• Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
• Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a 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 over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 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.

Steps:

• Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.
• Stir in sugar, vinegar, salt, and cayenne pepper. Cook, stirring occasionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature.

Steps:

• Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
• Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
• In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.

Steps:

• Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
• Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
• Store in refrigerator for 1 day before using.
• Serve chilled or at room temperature.

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:

• In a medium bowl, combine sweet and red onions; add ice water to cover. Soak for 30 minutes, changing ice water once. Drain onions well, and return to empty bowl. In a medium saucepan, bring vinegar, sugar, and salt to a boil, stirring until sugar is dissolved; pour over onions, and set aside to cool, tossing occasionally. When cool, stir in scallionos. Season with pepper.

Steps:

• In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
• Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.

Steps:

• In a large heavy skillet cook the onions in the oil over moderately low heat, stirring, until they are softened, add the garlic, the gingerroot, and the salt, and cook the mixture, stirring, for 2 minutes. Add the wine, 1/2 cup of the vinegar, and the peppers and cook the mixture over moderately high heat, stirring occasionally, until most of the liquid is evaporated. In a food processor combine the onion mixture with the dates and pulse the motor 3 or 4 times. Add the additional vinegar and pulse the motor 2 or 3 times, or until the mixture is combined well but still chunky. The relish keeps, covered and chilled, for 1 week. Serve the relish with grilled pork or chicken or with mild cheese and crackers.

Steps:

• 1. Peel onions, and cut them in thin slices. Separate the shreds, and wash them in several changes of cold water, squeezing them slightly. Be careful not to squeeze the shreds too hard, or you may crush them. Put them in a bowl, add chili, and sprinkle them with lemon juice or vinegar, and salt. Toss. Serve immediately.

Steps:

• In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
• Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
• Add the stock and cook until the liquid is again reduced by half.
• Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.