anyone made caramelized onion relish stuff?

Legacy_user

hi, my sister loves this and i use it now and then,she said she had been buying it from the deli freshly made at vast expense.

Anyone here made it and if so what recipe did you use?
I just did a quick google and it seems like onions,bit of oil/butter and small amount of sugar and vinegar.

If anyone can help/advise would love to here from you

thanks

Telute

I love this stuff. It's easy to make. You just need to cook the onions in oil slowly until they go soft and a bit golden - I like using red onions but it works just as well with white. Add a bit of balsamic vinegar to them at the start if you've got it. Once they're cooked turn up the heat and spoon in some sugar, I tend to use soft brown since that's what I have in, but it does work with caster sugar and granulated as well. You need to stir it quickly to stop it burning and to make the sugar dissolve and coat the onions. Once the sugar's disolved and you've basically got a sticky onion mess which tries to clump together it's done. You might need to experiment with quantities until you find what works for you, I tend to use less sugar amd more vinegar - if it's too sweet you can add vinegar at the end to fix it. The best bit about making your own is its warm when you eat it and great for piling on cheese on toast as it will melt the cheese for you thus cutting out the grill.

Penelope_Penguin

Telute wrote: »

I love this stuff. It's easy to make. You just need to cook the onions in oil slowly until they go soft and a bit golden - I like using red onions but it works just as well with white. Add a bit of balsamic vinegar to them at the start if you've got it. Once they're cooked turn up the heat and spoon in some sugar, I tend to use soft brown since that's what I have in, but it does work with caster sugar and granulated as well. You need to stir it quickly to stop it burning and to make the sugar dissolve and coat the onions. Once the sugar's disolved and you've basically got a sticky onion mess which tries to clump together it's done. You might need to experiment with quantities until you find what works for you, I tend to use less sugar amd more vinegar - if it's too sweet you can add vinegar at the end to fix it. The best bit about making your own is its warm when you eat it and great for piling on cheese on toast as it will melt the cheese for you thus cutting out the grill.

That looks good :beer: Can you tell me whn you add the vinegar, and approximately how much?How long does this keep?

Thanks, Penny. x

weezl74

In the spirit of 'you may as well learn from my mistakes' under no circumstances, however cheap they are, be tempted to substitute pickled onions in the making of caramelised onion relish.;)

You have been warned!:whistle:

Weezl x

jannyannie

Have just had a look in Margueritte Patten's book. Lots of chutneys including a red pepper one which has red onions in it.

2lb red peppers (about 10)
1lb red oinions
3/4 pint white wine or malt vinegar
2 teaspoons salt
1 tsp white peppercorns
1tsp celery seed
8oz sugar (white or dark brown according to taste).

Halve the peppers, remove seeds and cores and chop into 1 inch pieces. Peel and finely chop onions. Put into pan with vinegar and salt. Tie celery seed and peppercorns in a muslin bag. Simmer gently until onions and peppers are tender. Add the sugar, stir over a low heat until disolved and then cook until it becomes the consistency of a thick jam, stirring occassionally. Remove the bag of seeds. Spoon into hot jars and seal down.

Sounds lush

morwenna

Kethry has a good recipe:
http://kethry.wordpress.com/2007/10/15/onion-marmalade/

sooz

I brown the onions first, then throw the whole lot in the slow cooker on low all day. We freeze it in baby food jars, & it is yummy.

edit...do label it. I once froze it in a lock & lock box, & OH took it into work thinking it was french onion soup. He managed about half!!

purpleivy

morwenna wrote: »

Kethry has a good recipe:
http://kethry.wordpress.com/2007/10/15/onion-marmalade/

Was wondering where Kethry is, haven't seen her for ages.

kethry

purpleivy: still around... we've had a bit of a family emergency type situation which i've been dealing with, between that and the garden/gardening.. my focus has kinda shifting and i haven't checked MSE for a while - hope i didn't worry anyone!!

keth
xx

Telute

Penny - I add vinegar at the start with the onions - normally a generous dollop and then a bit at the end if I feel it needs sharpening. I tend to burn my tongue tasting this stuff to work out whether it needs more of anything and have no idea how long it keeps for since i generally only make up small batches and wolf the lot down spread on toast. It does keep for a few days in the fridge - according to a friend with more self control than me.

fishing-girl

add a little chopped chillie to give it a kick!