Caramelised Onion And Balsamic Relish Recipes

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CARAMELIZED RED ONION RELISH (CANNING)



Caramelized Red Onion Relish (Canning) image

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

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)

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

CARAMELISED ONION AND BALSAMIC RELISH



Caramelised Onion and Balsamic Relish image

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

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

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

BALSAMIC CARAMELISED ONIONS



Balsamic Caramelised Onions image

Slowly, slowly caramelised onions with a hint of balsamic vinegar

Provided by sylveb

Time 20h

Yield Serves 8

Number Of Ingredients 0

Steps:

  • Put all the ingredients apart from the vinegar in a slow cooker - or a very low oven or aga (50degreesC)
  • Let it cook all day - and all night if it needs it - untill the onions are soft and dark brown and reduced. If it is crisping the heat is too high. You may need to stirr it occasionally - but i usually just leave it.
  • Cook for the last half hour without a lid - to help it dry out a bit.
  • Stirr in the balsamic vinegar. Done!
  • I serve this with Lamb or Beef - but I also keep pots of it in the freezer to top homemade bread - or to put on puff pastry with brie.

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