Red Onion Jelly Recipes

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

Steps:

• Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
• Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Steps:

• Toss the onions with the red pepper and the oil, then fry in a frying pan for 5-8 mins over a high heat until lightly charred and softened. Remove from the pan and set aside.
• Put the chilli, garlic and ginger in the pan with half the vinegar. Bring to the boil then simmer for 2-3 mins. Add the onions and pepper plus the remaining vinegar, all the sugar, spice and 1 tsp salt.
• Bring to the boil then bubble away for about 5 mins until thickened. Add redcurrants and simmer for about 5 mins more, or until they have burst, but still have some shape and the liquid is syrupy.
• Remove and pour into a large heatproof jar. Cover and seal while hot. Keeps in the fridge for up to 3 weeks.

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.

Steps:

• Peel, quarter and thinly slice red onions.
• Measure 3 cups into a 6-or-8-quart sauce pot.
• Stir in apple juice, vinegar, sage and pepper.
• Measure sugars in a separate bowl.
• Stir fruit pectin into onion mixture in sauce pot.
• Add butter.
• Over high heat, bring mixture to a full rolling boil, stirring constantly.
• Quickly stir in sugars.
• Return to a full rolling boil and boil exactly 5 minutes, stirring constantly.
• Remove from heat.
• Skim off any foam with metal spoon.
• Ladle quickly into hot, sterilized half pint jars, filling to within 1/8 inch of tops.
• Wipe jar rims and threads.
• Cover with lids.
• Screw bands tightly.
• Process in a boiling water bath for 5 Minutes.

Steps:

• Heat the oil in a wide shallow pan, then add the onions, sugar and salt and pepper: cook very gently for 30 minutes, stirring occasionally until most of the liquid has evaporated.
• Add the sherry vinegar, grenadine and red wine: continue to cook, uncovered, at a gentle simmer for a further 30 minutes, stirring regularly until it reaches the consistency of jam.
• Allow to cool before decanting and sealing in sterilised jars.

Steps:

• In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
• Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion, thyme, and sugar; season with salt and pepper. Cook, stirring, until onions are soft and lightly golden, about 15 minutes. Add vinegar and raisins; increase heat to high. Cook until liquid is syrupy and nearly evaporated, about 5 minutes. Remove thyme and discard. Season with salt and pepper. Remove from heat and let cool to room temperature before serving. Jam can be stored in an airtight container, refrigerated, for up to 3 weeks.

Steps:

• Heat oil in dutch oven over medium-high heat.
• Add onion.
• Cook 20-25 minutes or until golden brown, stir frequently.
• Add vinegar, sugar, ginger and garlic.
• Cook 2 minutes or until liquid almost evaporates.
• Stir in basil, salt and pepper.
• Serve with steak or pork tenderloin.

Steps:

• In a large saucepan with a lid, heat oil over medium. Add onions, season with salt and pepper, and toss to coat. Cover and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes.
• Add vinegar and sugar; simmer over medium-low heat, uncovered, stirring occasionally, until syrupy and jam-like, about 30 minutes. Let cool.

Steps:

• Puree the onion and vinegar together in a blender until smooth.
• Pour into a saucepan.
• Add the sugar and crushed pepper and bring to boil over medium-high heat.
• Boil for five (5) minutes and then stir in the powdered pectin.
• Bring to a hard boil and boil for one (1) minute.
• Pour into hot sterilized jars, secure the lids and process for ten (10) minutes in a boiling water bath.

Steps:

• Place oil in a medium saucepan over medium-low heat. Add onions, and cook until they begin to soften and become translucent, 8 to 10 minutes. Add sugar and continue cooking for 1 minute. Carefully add vinegar and wine. Increase the heat and bring to a boil, and immediately reduce to a simmer. Cook until liquid has evaporated and onions are caramelized, about 3 minutes. Keep warm until ready to serve.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling
• Peel, quarter and thinly slice onions. Measure 3 cups prepared onions into 6- or 8-qt. saucepot. Add apple juice, vinegar, sage and pepper; stir until well blended.
• Stir pectin into onion mixture in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add granulated and brown sugars; mix well. Return to full rolling boil and boil 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)