Best Caramelised Burnt Onion Relish Recipes

CARAMELISED & BURNT ONION RELISH

Steps:

• Place the onions, butter and oil in a large saucepan or maslin pan and cook over a gentle heat until onions are translucent.
• Add the remaining ingredients and stir until the sugar dissolves. Bring to the boil and simmer until dark in colour and sticky 1 hour approximately. Make sure you give it a stir every 15 minutes. Pour into sterilised jars and seal. Cool fully before labelling.
• To turn this into Burnt Onion Relish simmer on the lowest heat possible for 2 to 4 hours. Taste occasionally and when the burnt onion taste appears and there is barely any liquid left it is ready.

CARAMELIZED ONION RELISH

Steps:

• Melt butter in a large pot and add the onions and sugar.
• Cook, uncovered,over medium high heat for 30-45 minutes, stirring occasionally - the onions will be beginning to caramelize.
• Stir in the garlic, wine, cognac and vinegar.
• Bring to a boil, then reduce heat and cook for 15 minutes, stirring often.
• Add salt and pepper, then spoon into jars and process in a waterbath for 30 minutes.

Steps:

• Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
• Once they become translucent lower the heat, add the salt, sugar and balsamic vinegar
• Simmer for 20 minutes, stirring from time to time.
• You can serve it immediately with a warm meal, or at room temperature in a sandwich.

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.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

CARAMELISED ONION AND BALSAMIC RELISH

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.

CARAMELIZED RED ONION RELISH (CANNING)

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.

CARAMELIZED ONION RELISH

Steps:

• In a medium pot, melt butter until foam subsides.
• Add onions and cook over low to medium heat until they are very soft, 10-15 minutes.
• Add sugar and apple cider vinegar and cook gently until onions are golden brown, stirring frequently, another 10-15 minutes.