Chilean Onion Relish Recipes

Steps:

• Pour the olive oil into a large skillet and place over high heat. Add the onions and garlic and cook, stirring to coat in oil. Reduce the heat to medium, add the balsamic, sugar, salt and red pepper flakes and cook 15 to 20 minutes, until the onions are velvety soft. Remove from the heat and let cool and add the chopped chives. Serve room temperature in a decorative bowl.

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:

• Preheat oven to 350°. In a large skillet, heat butter over medium heat. Add onions; cook and stir under tender and golden brown, 8-10 minutes. Cool slightly., Meanwhile, in a large bowl, combine 1 cup cheese, sour cream, salsa and taco seasoning. Stir in cooled onions., Place 2 tablespoons mixture off center on each tortilla. Roll up and place in a well-greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Sprinkle with cilantro, if desired.

Steps:

• To make the relish, combine all the ingredients in a bowl and set aside, covered, in the refrigerator for up to 2 hours.
• To make the marinade, remove stems of the dried California and arbol chiles and shake out and discard seeds. Place chiles in a small saucepan with enough water to cover. Bring to a boil, remove from heat and let sit 20 minutes to soften. Drain and discard the water.
• In a small frying pan over moderate heat, toast the cumin seeds for 2 to 3 minutes or until aromas are released. Combine softened chiles, garlic, cumin seeds, jalapeno and red wine vinegar in a blender and puree at high speed 1 to 2 minutes, or until thick and smooth. Add olive oil and salt and blend again until well mixed.
• Place skirt steak in a large shallow glass or enamel dish and cover with marinade. Set aside at room temperature for 1 hour. To cook, preheat a grill or broiler. Grill steaks quickly for 3 to 4 minutes per side or until seared on the outside and pink inside. To serve, slice steaks against the grain on the diagonal and fan slices out on a platter. Serve the relish on the side.

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:

• 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:

• Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

Steps:

• Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
• Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
• Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.