Barbecued Onion Relish Recipes

GRILLED ONION RELISH

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.

BBQ ONION RELISH

Steps:

• In lrg bowl, combine Lipton Savory Herb w/Garlic Dry Soup Mix, ketchup, brown sugar, vinegar & oil. Add onions & toss to coat.
• Turn into a foil bag. Double fold open end of bag to seal.
• Grill (turning bag over halfway thru cooking) 25 min or till onions are tender.
• Oven Method: Preheat oven to 450°F Place foil bag in lrg baking pan on bottom rack & bake (turning bag over halfway thru cooking) 45 min or till onions are tender.
• NOTE: It's cold here in Iceland, so I'll prob prepare mine using the oven method & add 1 tbsp of Worcestershire for its smoky flavor.

ONION RELISH RECIPE

Steps:

• In a small saucepan, combine the vinegar and sugar over medium low heat. Warm and stir until the sugar has dissolved.
• Add the red onion, white onion and bell pepper. Stir to coat and let sit for one hour. Then transfer to a sealable container and refrigerate to cool for at least 2 hours.

BARBECUE BURGER RELISH

Steps:

• Heat the sunflower oil in a saucepan over a medium heat and cook the red onion, finely chopped, for 5 mins until slightly softened. Add the chopped tomatoes, garlic clove, finely grated, sweet smoked paprika, tomato purée, red wine vinegar and red chilli, if using. Season and simmer for 15-20 mins until the mixture has cooked down and thickened slightly.

GRILLED ONION RELISH

Steps:

• Brush onion slices with olive oil and grill for several minutes until tender.
• Remove onions from grill, seperate into rings and set aside.
• In saute pan, mix together mustard, sugar and cider vinegar.
• Add crushed red pepper if desired.
• Add onions to pan and toss to coat with mustard mixture.
• Heat thorougly.
• Serve alongside grilled meats or top burgers and brats with them.
• They are also great cold with sandwiches!