Preserve - Recipe for caramelised onion relish

Author: Willy Mckinzie

Onions slow cooked with brown sugar, balsamic vinegar, herbs and mustard... A deliciously moreish caramelised onion relish recipe with pink onions.

The Best Caramelised Onion Relish
Caramelized Onion Relish
Caramelised pink onion relish
Caramelised Onion and Balsamic Relish
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The Best Caramelised Onion Relish

This is one of my most sought after recipes, people always ask for the recipe so here it is. Onions slow cooked with brown sugar, balsamic vinegar, herbs and mustard...
Yields: 5 items
Number of ingredients: 9

Ingredients:

How to cook:

Place the onions, butter and oil in a saucepan and cook over a gentle heat until onions are tender.
Add the remaining ingredients and stir until the sugar dissolves.
Bring to the boil and simmer until dark in colour and jam like in consistency.
It should take an hour or so but if you increase the ingredient quantity it will take longer.
Pour into sterlised jars and seal.

Notes: Caramelized onion relish for hamburgers, Instructions. Clean and slice the onions. Melt the butter on medium-high heat and add the sliced onions. Sautée for about 10 minutes, stirring …

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caramelised onion and balsamic relish recipe for caramelised onion relish

Caramelized Onion Relish

Get the recipe for Caramelized Onion Relish.
Provided by: Charlyne Mattox
Total time: 20 minutes
Yields: 4 items
Number of ingredients: 6

Ingredients:

Nutrition:

How to cook:

Heat the oil in a large skillet over medium-high heat. Add the onions, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until the onions are golden and tender, 13 to 15 minutes. Stir in the vinegar and sugar. Serve warm or at room temperature.

Notes: Caramelised Onion Chutney Recipe, Method Heat the oil in a large, heavy-based saucepan and gently fry the onions over a medium-low heat for 25-30 mins, stirring Stir in 3 tbsp of the sugar, increase …

Caramelised pink onion relish

A deliciously moreish caramelised onion relish recipe with pink onions. Great on top of hotdogs or inside burgers, it also makes for a scrumptious and economical homemade edible gift.
Provided by: Great British Chefs
Total time: 60 minutes
Cook time: 60 minutes
Yields: 8
Number of ingredients: 7

Ingredients:

4 pink onions, peeled and finely sliced into half moons
1 knob of butter, large
1 dash of oil
1 tsp salt
ground black pepper
2 tbsp of light muscovado sugar
2 tbsp of red wine vinegar

How to cook:

Sweat the onions in the butter and oil over a gentle heat until they are very soft and tender
Increase the heat slightly and stir the onions until they are golden. Stir in the salt and pepper, followed by the sugar. Stir until the sugar has dissolved and then add the vinegar
Leave to simmer, stirring every now and then, until the onion relish is sticky and reduced. Eat immediately or spoon into sterilised jars and store in a cool place

Notes: Caramelised Onions, STEP 1. Combine all ingredients in a pot, cover and cook on medium heat for 15 minutes. Remove the lid and cook, stirring now and then, until all the water has …

Caramelised Onion and Balsamic Relish

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
Total time: 60 minutes
Cook time: 50 minutes
Prep time: 10 minutes
Yields: 3 items
Number of ingredients: 7

Ingredients:

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

Nutrition:

How to cook:

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.

Notes: Caramelized Onion Chutney Recipe, Ingredients 2 tablespoons olive oil 2 large red onions, thinly sliced 2 sprigs fresh thyme kosher salt and black pepper 2 tablespoons cider vinegar 1 …