GRILLED ONION RELISH
Grilling sweet onions onion slices is the easy start to this classic relish that's great on hot dogs, burgers and veggies.
Provided by Cheri Liefeld
Categories Condiment
Time 30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : ServingSize 1 Serving
NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH
Provided by Bobby Flay
Categories main-dish
Time 1h5m
Yield 4 to 8 servings
Number Of Ingredients 19
Steps:
- For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
- For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
- For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.
CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH
Steps:
- Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
- Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
- Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
Categories Onion Tomato Cocktail Party Scallop Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course or 24 hors d'oeuvres servings
Number Of Ingredients 8
Steps:
- Prepare grill for cooking.
- Make relish:
- Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook scallops while relish is standing:
- Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
- Serve scallops with relish.
BLACK ONION RELISH
This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 7
Steps:
- Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
- Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
- Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
- Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
- Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 44 mg, Sugar 3.6 g
GRILLED ONION RELISH
Grilled onion slices are chopped and mixed with Dijon mustard, vinegar, parsley and sugar for a slightly sweet, smoky relish - perfect with grilled meats!
Provided by My Food and Family
Categories Recipes
Time 20m
Yield Makes 3 cups or 24 servings, 2 Tbsp. each.
Number Of Ingredients 6
Steps:
- Preheat grill to medium heat. Brush onion slices with oil. Grill 4 to 5 min. on each side or until tender. Coarsely chop; set aside.
- Mix mustard, vinegar, parsley and sugar in medium bowl until well blended. Stir in onions.
- Serve warm or chilled with grilled meats.
Nutrition Facts : Calories 20, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
PINEAPPLE AND GRILLED ONION RELISH
Provided by Bobby Flay
Time 40m
Number Of Ingredients 7
Steps:
- Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.
TURKEY PATTY MELT WITH GRILLED ONION RELISH
Steps:
- Heat grill to high. Divide the ground turkey into 4 equal burgers, brush with oil, and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step).
- Place the bread on a flat surface. Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining 4 slices of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula. Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted. Cut in half and serve.
- Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
- Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined. Let stand at room temperature until ready to use.
GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH
Steps:
- To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
- To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
- Serve with the relish.
BARBECUED ONION RELISH
This is a great relish for hot dogs, hamburgers or grilled sausages! There are a few ingredients, but don't let that stop you!
Provided by Charmie777
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pan over medium heat.
- Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
- Add chili powder, garlic and red pepper. Sauté 4 minutes.
- Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
- Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
- Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
- Can be made up to 1 week ahead.
- To serve warm, simmer over low heat.
Nutrition Facts : Calories 108.6, Fat 5.8, SaturatedFat 0.5, Sodium 411.3, Carbohydrate 12.8, Fiber 1.4, Sugar 6.1, Protein 1.3
ONION DATE RELISH
I often serve grilled meats at my parties, and with them I like to serve this unusual relish. Can be prepared in 45 minutes or less.
Provided by Florence Barclay
Yield Makes about 1 1/2 cups
Number Of Ingredients 9
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.
GRILLED PORK CHOPS WITH ITALIAN RELISH
Categories Garlic Onion Tomato Marinate Low Carb Backyard BBQ Dinner Basil Pork Chop Summer Grill Grill/Barbecue Oregano Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine first 7 ingredients in small bowl. Season with salt and pepper. Let stand at least 15 minutes or up to 1 hour.
- Prepare barbeque (medium heat). Arrange pork chops in 8x8x2-inch glass baking dish. Drain liquid from relish; spoon liquid over pork. Let pork marinate at least 15 minutes, turning occasionally. Grill pork until cooked through, about 6 minutes per side.
- Transfer pork to plates. Spoon relish over and serve.
ONION MEAT RELISH
Spread this savory onion relish over your favorite meats and fish. It's great for a barbeque!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 35m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.7 calories, Carbohydrate 5.3 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.7 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 240.2 mg, Sugar 2.8 g
GRILLED ONIONS
If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!
Provided by Linda Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat grill for medium heat.
- Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
- Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.
Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
From a magazine. Wish you could see the photo. Very pretty presentation. Serves 4 as a main course or makes 24 hors d'oeuvres. Grilled scallops' carmelized crust brings out their sweetness.
Provided by Oolala
Categories Onions
Time 45m
Yield 24 hors d'oeuves, 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare grill.
- Soak onion in 1 cup of water with 1/2 teaspoons salt for 15 minutes and then drain.
- Stir together the onion, tomato, vinegar, sugar and remaining 1/4 teaspoons salt and let stand for 20 minutes.
- Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook the scallops while the relish is standing by patting them dry with paper towels and adding salt and pepper to season.
- Grill in 2 batched on lightly oiled grill rack, turning once, until just cooked through, 4-5 minutes.
- Serve scallops with relish.
Nutrition Facts : Calories 100, Fat 0.8, SaturatedFat 0.1, Cholesterol 29.7, Sodium 584, Carbohydrate 7, Fiber 0.8, Sugar 3.1, Protein 15.7
GRILLED ONION RELISH
Got this recipe from another website and it is fantastic! It goes great with just about any grilled meat, but my favorite way to serve them is over grilled brats. I have been known to eat these cold on sandwiches the next day. If you are an onion lover this recipe is for you!
Provided by That Girl
Categories Low Protein
Time 20m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Brush onion slices with olive oil and grill for several minutes until tender.
- Remove onions from grill, seperate into rings and set aside.
- In saute pan, mix together mustard, sugar and cider vinegar.
- Add crushed red pepper if desired.
- Add onions to pan and toss to coat with mustard mixture.
- Heat thorougly.
- Serve alongside grilled meats or top burgers and brats with them.
- They are also great cold with sandwiches!
Nutrition Facts : Calories 132.3, Fat 7.7, SaturatedFat 1, Sodium 240.3, Carbohydrate 14.8, Fiber 2.6, Sugar 8.1, Protein 2.1
GRILLED RED ONION RELISH
Make and share this Grilled Red Onion Relish recipe from Food.com.
Provided by Wendys Kitchen
Categories Onions
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Grill onion slices.
- Separate slices and mix witrh other ingredients.
- Marinate for at least one hour before serving.
Nutrition Facts : Calories 150.6, Fat 10.4, SaturatedFat 1.5, Cholesterol 0.3, Sodium 30, Carbohydrate 15.3, Fiber 2.6, Sugar 5.4, Protein 1.5
TURKEY PATTY MELT WITH GRILLED ONION RELISH
This recipe is courtesy of Bobby Flay from the Food Network. The turkey burgers are so moist with the onion relish and easy to make too!
Provided by Juenessa
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make grilled onion relish first:.
- Heat grill to high.
- Brush onions on both sides with oil and season with salt and pepper.
- Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
- Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl.
- Whisk in 1/4 cup of olive oil until emulsified.
- Add the onions and stir until combined.
- Let stand at room temperature until ready to use.
- Make turkey burgers:.
- With grill on high, divide the ground turkey into 4 equal burgers, brush with oil, and season with salt and pepper on both sides.
- Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step).
- Place the bread on a flat surface.
- Top each slice with a slice of cheese (***or you can sub your favorite kind of cheese in place of the gruyere) and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining 4 slices of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula.
- Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted.
- Cut in half and serve.
Nutrition Facts : Calories 821, Fat 44.1, SaturatedFat 21.7, Cholesterol 207.1, Sodium 1721.6, Carbohydrate 46.4, Fiber 4.7, Sugar 4.9, Protein 58.1
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- Light a grill. Brush the onion slices on both sides with 2 tablespoons of the olive oil. Grill over low heat for about 20 minutes, turning only once or twice to keep the slices intact, until charred and tender. Brush the onion slices with the remaining 2 tablespoons olive oil during grilling. Let cool slightly. Cut the onions into 1/2 -inch dice and transfer to a large bowl.
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