VIDALIA ONION RELISH
Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SWEET ONION RELISH
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.
SWEET AND SPICY ONION RELISH
Steps:
- Peel the onions, cut in half and slice into 1-inch pieces. Add the onions and the vegetable oil to a large saucepan, over medium-low heat, and saute until soft. Stir in the black pepper, crushed red pepper flakes, garlic and brown sugar until incorporated. Add half of the root beer and let reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
- Serve on top of good quality, natural casing hot dogs with a good brown mustard and a little mayonnaise, to taste.
SWEET ONION AND OKRA RELISH
This recipe was created by Eddie Jordan because we had a lot of okra and we wanted something other than fried or boiled okra. we like it with just a hint of Jalapino.
Provided by JANET JORDAN
Categories Vegetable Appetizers
Time 15m
Number Of Ingredients 9
Steps:
- 1. Bring to boil in a medium sauce pan the vinegar, water, salt, and spice bag.
- 2. Add okra, onion, bell pepper, and jalapino pepper return to boil.
- 3. Remove from heat cool. Remove spice bag. Refrigerate covered for 8 hours
- 4. Will keep in refrigerator 1 week.
ROASTED OKRA AND ONIONS
Buy the freshest, firmest okra you can find. Pick pods that are no bigger than your ring finger. Slicing them lengthwise just before you roast them will keep slime to a minimum. This basic technique is very accommodating. You can add quartered yellow squash or zucchini, or even a chopped up fresh tomato. The trick is to roast the vegetables until the edges of the onion begin to turn brown.
Provided by Kim Severson
Categories quick, vegetables, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Combine okra and onion in a bowl. Season with salt and pepper, drizzle with olive oil and toss well to coat. Roast until vegetables are just tender, 10 to 12 minutes. Toss with herbs and serve.
SWEET & SOUR ONION RELISH
This recipe has a unique flavor; the blending of pepper, vinegar, and sweet Vidalia onion compliment each other. Fantastic recipe for burgers, steaks, or as a side order.
Provided by Its all good
Categories Low Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 1 1/2 skillet, heat oil over medium heat.
- Add onions and sugar.
- Cover and cook, stirring occasionally, until onions are soft and most of their liquid has evaporated; 10-20 minutes.
- Uncover and cook, stirring until onions turn a deep golden color; 10-20 minutes more (add 1-2 TBL water if onions start to scorch).
- Add garlic, rosemary, and vinegar; cook and stir until fragrant, about 3 minutes.
- Season with salt and pepper and more vinegar if desired.
- Will keep in refrigerator for 3 days.
Nutrition Facts : Calories 73.7, Fat 2.3, SaturatedFat 0.3, Sodium 2.8, Carbohydrate 12.6, Fiber 1.1, Sugar 7.9, Protein 0.7
SWEET ONION RELISH
I put this together one night after I picked up a bunch of sweet onions from the store. I then turned this into a sauce that I served over some pork loin cutlets. I think next time I make some more I'll use it in a french onion dip.
Provided by ROV Chef
Categories Onions
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Dice onions to a medium dice.
- Melt the butter in a large skillet over medium heat.
- When butter is melted, add the onions, salt and brown sugar. Cook onios over medium heat until they are soft and take on a nice caramel color.
- Turn up the heat to med-high and cook until they get darker in color and get a little sear going.
- Add the summer savory and the vinegars.
- Turn heat down to medium and let simmer until the liquid is almost gone.
- Serve immediately, or chill quickly and store in an airtight container.
Nutrition Facts : Calories 350.6, Fat 23.2, SaturatedFat 14.7, Cholesterol 61.1, Sodium 888.8, Carbohydrate 36.2, Fiber 2.6, Sugar 26.4, Protein 1.7
SWEET VIDALIA ONION RELISH
A sweet and tangy onion relish that can be used as you would most any relish. Great on subs and cooked into cornbread.
Provided by ROSEMC91
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 13h
Yield 200
Number Of Ingredients 12
Steps:
- Roast red, green, and yellow bell peppers over an open flame or in broiler, turning frequently, until skins are charred and blistered. Place in a bowl and cover with plastic; let sit 5 to 10 minutes. Remove skins. Cut peppers in half, lengthwise. Remove seeds and stem, and chop into small pieces. Set aside.
- Place grated onions in a colander to drain liquid. Place them in a large bowl, and sprinkle with 1/4 cup kosher salt. Mix by hand. Mix in cabbage and 3 tablespoons salt by hand. Let sit 1 hour.
- Place onions and cabbage into colander, and squeeze out as much liquid as possible. Place in cheese cloth or towel, and squeeze out additional water.
- Place cabbage and onions into a large pot over medium-high heat. Add roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seed, and celery seed. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium, and simmer for 45 minutes, stirring often.
- To prepare jars you first need to wash jars then place them into the canning pot with rack and boil them in water to sterilize them. Fill a small pot half way with water and bring to simmer; place the lids into water. Taking one jar out of the water at a time put on canning funnel and fill with hot relish about 1/2 inch from the top. Then take a kitchen knife a stick down to the bottom of jar and work the knife around to remove all air bubbles. Wipe off top of jar very well and clean then place a hot lid on jar the screw ring on top. Repeat until all relish is gone. Jars and relish must stay hot throughout this canning process.
- Place in a bath of simmering water, covering the jars by one inch. Process for 10 minutes, or according to your local extension's guidelines. When jars start to seal and vacuum, the lids will make a pop sound and your canning was a success. Once jars have been opened, store in the refrigerator and use within two weeks.
Nutrition Facts : Calories 55.9 calories, Carbohydrate 13.3 g, Fat 0.1 g, Fiber 1 g, Protein 0.6 g, Sodium 204.6 mg, Sugar 11 g
CRISP ONION RELISH
I take this relish to picnics for people to use as a condiment on hamburgers and hot dogs. It adds a special zip! -Marie Patkau, Hanley Saskatchewan
Provided by Taste of Home
Time 10m
Yield about 6 cups.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 26mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
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