Red Onion Preserves Recipes

Steps:

• 1. Prepare water bath canner; sterilize your jars and lids while making the recipe. (TIP: Skip the boiling water and put your jars on a baking sheet in a 225 degree oven for 25 minutes - then reduce heat to 200 to 'hold' until ready to use. - No more boiling cans for me!)
• 2. In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. *TIP: You can microwave the onion skins in the vinegar to help give the finished product a richer color, or add drops of red and blue food color until you get the desired color. I use food color.
• 3. Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.
• 4. Working quickly, ladle hot preserves into hot jars, leaving 1/4" head-space. Wipe rim with damp paper towel or rag then seal with lid and screw on band to fingertip tight.
• 5. Place jars in canner and make sure the jars are completely covered with water. Bring back to a boil and process for 10 minutes. Remove jars and cool.
• 6. Use this with my https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?cpage=1#comment1379288 and Brie cheese.
• 7. *Notes: When I first made this I increased the recipe 7 times. When you multiply a recipe by this much the end product may not set up exactly as a single batch. That being said, I really like the end product of the large batch because it has a thick preserve-like texture. If you want it firm like jelly I'd recommend adding more pectin or making a smaller batch. Ingredients: 7 cups lg red onions, minced, about 5 large onions zest of 2 lg lemons 5 3/4 C white vinegar 5% acidity or higher 21 cups white sugar (this is not a typo) 7 pouches of Liquid Certo pectin

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

Steps:

• Spread some Brie cheese on each Panetini or seasoned Baguette slice and top with Red Onion Preserves.
• Place on baking sheet and cook for about 10 minutes or until cheese is melted. Serve immediately and enjoy the rave reviews.
• GARLIC PARMESAN PANETINI https://www.justapinch.com/recipes/bread/bread-other-bread/garlic-parmesan-panetini.html?p=1 Slice baguettes diagonally about 1/4" thick. Mix olive oil, granulated garlic and grated Parmesan in a bowl and lightly brush one side of each baguette slice. Put on baking sheet and bake at 350 degrees for about 10 minutes or until crisp and lightly toasted. Store in Zip-Lock bag.
• RED ONION PRESERVES https://www.justapinch.com/recipes/sauce-spread/sauce-spread-jam/zesty-red-onion-preserves.html?p=2 In a large deep stainless steel saucepan combine red onion, lemon zest, and vinegar. Stir in sugar and over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. (The jelly comes out a beautiful light rose shade but if you want the deep rich color of a red onion, add drops of blue and red food color until you get the desired color.) Stir in pectin. Boil hard, continuing to stir, for 1 minute. Remove from heat and quickly skim off any foam.

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:

• Peel the onions. Cut each in half lengthwise. Place each half, cut-side down, on a flat surface and cut into half-inch thick slices. There should be about eight cups.
• Heat the butter in a heavy kettle and add the onions, allspice, bay leaf and ginger. Cook, stirring often and scraping all around the bottom, about 10 minutes. Stir in the honey and vinegar. Cook, stirring often, five minutes longer.
• Spoon the preserves into a bowl and let cool. The preserves may be stored, tightly covered, indefinitely in the refrigerator. Serve hot with any grilled meats, fish, in omelets and with breakfast meats such as ham and eggs. Serve cold with cold sliced meats or chicken.

Steps:

• Heat oil in a heavy pot over medium high heat.
• Add onioins, thyme and garlic. Saute until onions are slightly softened, about 10 minutes.
• Add water everything else and bring to a boil gently until the onions are soft, liquid is reduced and mixture thickens to jam consistency. Stir often during this time, about 30-40 minutes. Add more water by 1/4 cupfuls to prevent sticking, as needed.
• Put into sterilized jars for long storage or can be kept in the fridge if it will be used soon.
• Before serving, reheat until just heated through.

Steps:

• To prepare salad:
• In a bowl cover onions with cold water and soak 30 minutes. Drain onions well and pat dry between layers of paper towels. In a bowl stir together onions with remaining ingredients and let stand, stirring occasionally, 15 minutes.
• To make Paula Wolfert's Seven-Day Preserved Lemons:
• Dry lemons well and cut each into 8 wedges. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity). Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months. Makes 4 preserved lemons.