Caramelised Onion And Balsamic Relish Recipes

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SWEET ONION RELISH

Provided by Food Network

Categories     condiment

Time 35m

Yield about 3 cups

Number Of Ingredients 6



Sweet Onion Relish image

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.

4 to 6 yellow onions (small dice)
4 tablespoons brown sugar
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon red wine vinegar
Salt and pepper

CARAMELISED ONION AND BALSAMIC RELISH

A recipe from Australian Womens Weekly. Great for sandwiches or steaks. Makes about 3 cups and should keep refrigerated for up to 3 months. A gluten-free recipe. Inexpensive to make, much cheaper than store bought. Use a mandolin or food processore to slice the onions quickly and finely

Provided by Jubes

Categories     Chutneys

Time 1h

Yield 3 cups, 10 serving(s)

Number Of Ingredients 7



Caramelised Onion and Balsamic Relish image

Steps:

  • Finely slice the onions. Much easier with a mandolin or food processor.
  • Heat the oil in a large deep frying pan.
  • Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
  • Stir in the mustard seedsand cook a further minute.
  • Add the brown sugar, balsamic vinegar and the salt.
  • Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
  • Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.

Nutrition Facts : Calories 137.4, Fat 7.5, SaturatedFat 1, Sodium 123.2, Carbohydrate 17.4, Fiber 1.2, Sugar 9.8, Protein 1.5

1/3 cup olive oil (80 mls)
4 large red onions, thinly sliced
2 cloves garlic, crushed
2 teaspoons yellow mustard seeds
1/3 cup firmly packed brown sugar (75 grams)
2/3 cup balsamic vinegar (160 mls)
1/2 teaspoon salt

BALSAMIC ONIONS

Provided by Ina Garten

Categories     condiment

Time 17m

Yield 6 servings

Number Of Ingredients 5



Balsamic Onions image

Steps:

  • Preheat the oven to 375 degrees.
  • Cut the onions in half and slice 1/4 inch thick. Place on a baking sheet and toss with 1/4 cup balsamic vinegar, the olive oil, salt, and pepper. Bake for 10 to 12 minutes, until the onions are tender. Remove from the oven, toss with 2 more tablespoons balsamic vinegar.

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1/4 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

CARAMELISED ONIONS

Master how to make sweet, sticky caramelised onions. Perfect for adding to pasta, quiches or topping burgers and sausages

Provided by Lulu Grimes

Categories     Side dish

Time 50m

Number Of Ingredients 5



Caramelised onions image

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.

Nutrition Facts : Calories 108 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

2 tbsp olive oil
3 large onions (red or white), sliced
pinch of salt
2 tbsp soft brown sugar
1-2 tbsp balsamic vinegar

CARAMELIZED RED ONION RELISH (CANNING)

A great use for balsamic's sweet and tart flavor. An inexpensive balsamic is just fine for this recipe. The wine is the ingredient that acidifies the conserve and sets the tone, so it is necessary. Use an inexpensive but drinkable wine for this, the variety you prefer doesn't matter, as long as it's dry (so-called "cooking wine" is not an option, EVER, for ANYTHING). Serve alongside meats or sparingly as a pizza topping with a tangy cheese and some bits of prosciutto for a salty element. From "The Complete Book of Small-Batch Preservation".

Provided by zeldaz51

Categories     Vegetable

Time 1h20m

Yield 2 cups

Number Of Ingredients 5



Caramelized Red Onion Relish (Canning) image

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.

Nutrition Facts : Calories 390.1, Fat 0.1, SaturatedFat 0.1, Sodium 31.6, Carbohydrate 75.1, Fiber 2.5, Sugar 64, Protein 1.9

2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade)
1/2 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
salt and pepper (to taste)

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