Red onion relish

11 years ago

I hope someone can help me. I was just in the process of making thing when I realized I forgot the dry red wine. Closes store is half hour away. Does anyone know of anything else I could substitute? Otherwise I will just wait. But had every thing ready to go.. So you know the feeling.Thank you for any help. I will also post recipe because I know it is from here and oh so good.This is amazing...I used a good wine and $$balsamic vinegar and it was out of this world!! So far I've tried it in a grilled cheese and of course as a topping on burgers. YUMMY

Caramelized Red Onion Relish

2 large red onions, peeled

1/4 cup firmly packed brown sugar

1 cup dry red wine

3 tbsp balsamic vinegar

1/8 tsp each salt and freshly ground pepper

Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.

Ã¯Â»Â¿

Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper.

Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 10 minutes for half-pint jars.

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Comments (8)

Seasyde
11 years ago
I can't help you with the wine issue. I think I'd just put it in the refrigerator and wait until I could get the wine. It certainly sounds tasty though. I may give it a try. Does the recipe indicate how many half pints it makes? Sounds like something I'd probably double.
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digdirt2
11 years ago
Without the wine you'll get a very different end result so it is best to wait until you get the wine. You can sub any 5% vinegar for the wine but the flavor will be totally different and not nearly as good - just a pickled onion taste.

Dave
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This is the one I was thinking of, though it won't be as sweet b/c it's got a lot less sugar. I see no problem with adding cranberries to it. Ellie Topp's Caramelized Red Onion Relish 2 large red onions, peeled 1/4C firmly packed light brown sugar 1C dry red wine 3 Tbsp balsamic vinegar 1/8 tsp each salt and freshly ground pepper 1. Slice the onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. 2. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. 3. Season to taste with salt and pepper. Spoon into a wide-mouthed jar and cool briefly. Remove hot (half pint or smaller) jars from canner and ladle relish to within 1/2" of rim. Process 10 minutes. Makes 2 cups
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The first time I made pickle relish I did it just to use up a couple of cukes that had gotten bigger than I like (once in a while, the vine conspires to hide one or two until they can get too big), but it was so good, much better than the store bought, that I've been making my own ever since. The problem is that I like the veggies to be nicely even in size, tiny cubes and all that chopping is so tedious. So once, I tried a batch in the food processor, as suggested in a recipe. Won't do that again. The texture was completely different. My recipe is a little different from the Ball Book's, though it seems I might have gotten the original recipe from it, as the proportions are the same. But I add 2 cups of chopped celery to the other veggies, 1/4 t tumeric and I use half and half yellow and brown mustard seeds. Here is an excellent red onion relish. The recipe comes from "Small Batch Preserving", but I generally triple it because I can't be bothered to slowly caramelize the onions and go through the whole canning process for only 2 cups of finished product. Caramelized Red Onion Relish 2 large red onions-peeled and very thinly sliced 1/4 c firmly packed brown sugar 1 c dry red wine 3 T balsamic vinegar 1/8 t salt 1/8 t freshly ground black pepper Combine onions and brown sugar in a heavy, nonstick pan. Cook, uncovered over med-high heat about 25 minutes or until onions turn golden and start to caramelize. Stir frequently. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes until most of the liquid has evaporated. Stir frequently. Season to taste with salt & pepper. Pack in clean hot jars, leaving 1/2" head space. Process half pints in boiling water bath for 10 minutes.
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Dave, hi! I had the exact reservations you do -- the oil and the amount of vinegar. However, I do know of a very similar recipe (Caramelized Red Onion Relish in The Complete Book of Small Batch Preserving) that uses no more vinegar than this one calls for. Less, in fact. I'm a little leery of that recipe too as it calls for "2 red onions" to 3T of balsamic and of course how big is a red onion? :D BUT, key: there's no olive oil in that recipe. Still, it's not exactly pickled onions, and the vinegar still seems there more for flavor than preservation. There's an older discussion here on that recipe, but there's never a pronouncement of safe/not safe exactly -- more a discussion of different requirements in Canadian vs. US canning, which I took to mean the Canadians (where the book was published) would consider this a safe recipe while the US wouldn't. Which leads me back to the original recipe -- does Canadian canning allow for the use of small amounts of oils at all, too? Here is a link that might be useful: '07 discussion of CBSBP version of recipe
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I have made this a few time. sorry I do not remember who`s recipe. But know it was from the KTT canning board. This goes great on pork, burgers and pretty much what ever you may choose :) I hope you enjoy.. Caramelized Red Onion Relish 2 large red onions, peeled 1/4 cup firmly packed brown sugar 1 cup dry red wine 3 tbsp balsamic vinegar 1/8 tsp each salt and freshly ground pepper Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. Ã¯Â»Â¿ Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper. Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 10 minutes for half-pint jars. Copied from: http://www.sbcanning.com/2010/11/carmelized-onion-this-is-prize-winner.html
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bebet
Original Author
11 years ago
TY Dave, That's what I figured. I will just get the wine tomorrow. Seasyde I found the original recipe on here from a post about "Greatest hits for Leesa". While I am out tomorrow may pick up the plums for the Plum Sauce also found on that page. So many great recipes... TY again for the help. ..
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bebet
Original Author
11 years ago
Opps sorry, one more question. Any suggestion on what a half way decent good dry red wine would be. as I said. I am not even sure what to look for. Last time I made it my MIL helped me out. But she is no longer around and we are not big drinkers. Also as for the balsamic goes. should I go out and by an expensive bottle while I am out getting the wine. Or should what I have at home be fine. I want to make small batches and give in baskets along with other home made goodies. But want to be sure they will taste..
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readinglady
11 years ago
That's an Ellie Topp recipe. I use a decent balsamic but not the super-expensive stuff because it's just not necessary. Look on the neck for a CABM seal. In English that's the Consortium for the Protection of Balsamic Vinegar of Modena. A burgundy seal indicates 3 year or less of aging and is perfectly suitable for a canned onion relish. For a drizzling balsamic look for a gold and white seal. That's a balsamic aged more than three years; it will be proportionately more expensive.

Trader Joe's is good value. Archer Farms and Lucini get good reviews. I haven't tasted Costco's but usually anything with their Kirkland brand is pretty decent.

For red wine it depends on how assertive you want it to be. I tend to prefer Syrah or Merlot rather than Cabernet because they are softer. Oregon and Washington have a plethora of competitively-priced red wines and red wine blends. It's hard to go wrong with any of them.

You could probably sub a good red wine vinegar but you'd have to up the sugar to compensate and I don't know that would yield the best results. It would depend a lot on the vinegar.

Carol
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JXBrown (Sunset 24, N San Diego County)
11 years ago
Gallo is cheap, decent and readily available. I usually buy the 4-pack of 180 mL bottles (2/3 cup) to use in cooking when I don't have something else available. Merlot or pinot noir are good for cooking.
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nancyofnc
11 years ago
I prefer a Shiraz. A little bit of peppery taste in canned things like jellies and chutney.

For drying tomatoes though I soak them in cheap Merlot from the cardboard box, sprinkle with herbs and then pop them in the dehydrator. I've used other reds but it makes no dif once the moisture is out of the fruit and the wine.

Nancy
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gardenamy
11 years ago
Does anyone know if this is a similar recipe to the Ball Blue Book Red Onion with Honey recipe?? Have wanted to try the BBB but don't have a pressure canner but could certainly do water bath! How would this be as a glaze for meat?
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Red onion relish

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Seasyde

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Red onion relish

Comments (8)

Seasyde

digdirt2

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JXBrown (Sunset 24, N San Diego County)

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