Crisp Onion Relish Recipes

CRISPY ONION

Steps:

• Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn!
• Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt.
• When they cool, store in an airtight jar.

EASY ONION RELISH

Steps:

• Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
• Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
• Store in refrigerator for 1 day before using.
• Serve chilled or at room temperature.

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.

CRISPY ONIONS

Steps:

• Preheat the deep fat fryer, a stovetop fryer or high sided pot with the recommended amount of oil to 360 degrees. Combine the flour and paprika evenly in a flour sifter and sift into a large bowl. Add the thinly sliced onions to the flour and toss and shake well to coat the onions evenly in seasoned flour. Put the onions into a strainer and shake off any excess flour so that what remains is the thinnest coat possible. Cooking in small batches, put the coated onions in a fryer basket and carefully submerge in the hot oil. Shake the basket to insure even frying and remove from the fryer when the onions have cooked to a deep golden, but not dark brown, color. Continue in this manner until all the onions have been cooked. Season each batch with salt as it's removed from the fryer. Drain on paper toweling.;

CRISP ONION RELISH

Steps:

• Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours. , Drain onions, discarding liquid. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

SWEET-ONION RELISH

Steps:

• In a medium bowl, combine sweet and red onions; add ice water to cover. Soak for 30 minutes, changing ice water once. Drain onions well, and return to empty bowl. In a medium saucepan, bring vinegar, sugar, and salt to a boil, stirring until sugar is dissolved; pour over onions, and set aside to cool, tossing occasionally. When cool, stir in scallionos. Season with pepper.

CRISP ONION RELISH

Steps:

• Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours.
• Drain and discard liquid from onions. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

CRISP ONION RELISH

Steps:

• Place onions in a large bowl. In a small bowl, combine the sugar, water and vinegar; stir until sugar is dissolved. Pour over onions. Cover and refrigerate for at least 3 hours.
• Drain and discard liquid from onions. Combine mayonnaise and celery seed; add to onions and mix well. Store in the refrigerator.

SWEET ONION RELISH

Steps:

• In a large skillet, heat the oil. Sautee the onions for about 15 minutes, or until soft but not browned.
• Add the vinegar and simmer about 10 minutes, or until the liquid is reduced by half.
• Add the stock and cook until the liquid is again reduced by half.
• Add the honey, salt and pepper to taste, and stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks if refrigerated in tightly-sealed glass jars.