Zesty 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:

• 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:

• 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:

• 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 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:

• 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.