Grilled Onion Relish Recipes

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GRILLED ONIONS



Grilled Onions image

If you like onions, you'll love this grilled treat! When I barbeque, I like to try and make the whole meal on the grill. This dish can be prepared as an appetizer or a side dish. Enjoy!

Provided by Linda Smith

Categories     Side Dish     Vegetables     Onion

Time 1h15m

Yield 8

Number Of Ingredients 3

4 large onions
½ cup butter
4 cubes chicken bouillon

Steps:

  • Preheat grill for medium heat.
  • Peel outer layer off onions. Slice a small section off of one end of each onion, and make a small hole in the center. Fill the center of each onion with a bouillon cube and 2 tablespoons butter or margarine. Replace the top of the onion, and wrap in aluminum foil.
  • Place onions on grill over indirect heat, and close the lid. Cook for 1 hour, or until tender. Remove the tops, and cut into bite size chunks. Place in a serving dish with all the juices from the foil.

Nutrition Facts : Calories 136.5 calories, Carbohydrate 7.6 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.3 g, Protein 1.3 g, SaturatedFat 7.3 g, Sodium 660.7 mg, Sugar 3.2 g

GRILLED ONION RELISH



Grilled Onion Relish image

Grilled onion slices are chopped and mixed with Dijon mustard, vinegar, parsley and sugar for a slightly sweet, smoky relish - perfect with grilled meats!

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield Makes 3 cups or 24 servings, 2 Tbsp. each.

Number Of Ingredients 6

2 large onions, cut into 1/2-inch-thick slices
2 Tbsp. olive oil
1/3 cup GREY POUPON Dijon Mustard
2 Tbsp. HEINZ Apple Cider Vinegar
1 Tbsp. chopped fresh parsley
1 tsp. sugar

Steps:

  • Preheat grill to medium heat. Brush onion slices with oil. Grill 4 to 5 min. on each side or until tender. Coarsely chop; set aside.
  • Mix mustard, vinegar, parsley and sugar in medium bowl until well blended. Stir in onions.
  • Serve warm or chilled with grilled meats.

Nutrition Facts : Calories 20, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BLACK ONION RELISH



Black Onion Relish image

This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 1h45m

Yield 4

Number Of Ingredients 7

2 yellow onions
1 red bell pepper, chopped
2 tablespoons chopped fresh flat-leaf parsley, or to taste
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or more to taste
3 tablespoons sherry vinegar
3 tablespoons olive oil

Steps:

  • Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
  • Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
  • Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
  • Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
  • Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

Nutrition Facts : Calories 124.1 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 44 mg, Sugar 3.6 g

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS



Peach and Red Onion Relish with Grilled Pork Chops image

This relish is also delicious atop grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
4 bone-in pork chops (10 to 12 ounces each)

Steps:

  • In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
  • Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

GRILLED RIBEYES WITH GREEK RELISH



Grilled Ribeyes with Greek Relish image

The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it's magic. -Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 plum tomatoes, seeded and chopped
1 cup chopped red onion
2/3 cup pitted Greek olives
1/4 cup minced fresh cilantro
1/4 cup lemon juice, divided
2 tablespoons olive oil
2 garlic cloves, minced
2 beef ribeye steaks (3/4 pound each)
1 cup crumbled feta cheese

Steps:

  • For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.

Nutrition Facts : Calories 597 calories, Fat 44g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 723mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.

GRILLED SCALLOPS WITH TOMATO-ONION RELISH



Grilled Scallops with Tomato-Onion Relish image

Categories     Onion     Tomato     Cocktail Party     Scallop     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 main-course or 24 hors d'oeuvres servings

Number Of Ingredients 8

1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill

Steps:

  • Prepare grill for cooking.
  • Make relish:
  • Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
  • Cook scallops while relish is standing:
  • Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
  • Serve scallops with relish.

PINEAPPLE AND GRILLED ONION RELISH



Pineapple and Grilled Onion Relish image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 7

2 green onions
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 small ripe pineapple, peeled and diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro

Steps:

  • Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.

TURKEY PATTY MELT WITH GRILLED ONION RELISH



Turkey Patty Melt with Grilled Onion Relish image

Provided by Bobby Flay

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds ground turkey
Olive oil
Salt and freshly ground pepper
8 (1/4-inch thick) slices good quality rye bread
8 (1/4-inch thick) slices Gruyere
Grilled Onion Relish, recipe follows
2 red onions, peeled and sliced into 1/4-inch thick slices
Olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
Salt and freshly ground pepper
1 tablespoon finely chopped fresh thyme leaves

Steps:

  • Heat grill to high. Divide the ground turkey into 4 equal burgers, brush with oil, and season with salt and pepper on both sides. Grill for 3 to 4 minutes per side for medium-well doneness (the burger will continue to cook when placed back on the grill in the next step).
  • Place the bread on a flat surface. Top each slice with a slice of cheese and a few tablespoons of Grilled Onion Relish. Place a burger on top and then top the burger with the remaining 4 slices of bread. Brush the top of the bread with the oil and place the burgers carefully on the grill, oiled side down, and press down slightly on the sandwich with a metal spatula. Grill for 1 to 2 minutes or until golden brown, then brush the top slice of bread with oil, flip over, press the top with the spatula and cook until that side is golden brown and the cheese has melted. Cut in half and serve.
  • Heat grill to high. Brush onions on both sides with oil and season with salt and pepper. Grill on each side for 3 to 4 minutes or until slightly charred and just cooked through.
  • Whisk together vinegar, mustard, salt, pepper, and thyme in a medium bowl. Whisk in 1/4 cup of olive oil until emulsified. Add the onions and stir until combined. Let stand at room temperature until ready to use.

GRILLED CORN RELISH



Grilled Corn Relish image

This colorful relish is a great way to get kids to eat their veggies. It's an instant upgrade for hot dogs! -Ellen Riley, Murfreesboro, Tennessee

Provided by Taste of Home

Time 25m

Yield 2 cups.

Number Of Ingredients 6

1 large sweet red pepper
2 medium ears sweet corn, husks removed
5 tablespoons honey Dijon vinaigrette, divided
2 green onions, thinly sliced
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Steps:

  • Cut red pepper lengthwise in half; remove seeds. Grill red pepper and corn, covered, over medium heat 10-15 minutes or until tender, turning and basting occasionally with 3 tablespoons vinaigrette., Remove corn from cobs and chop red pepper; transfer to a small bowl. Add green onions, pepper, salt and remaining vinaigrette; toss to combine.

Nutrition Facts : Calories 42 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 157mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

BARBECUED ONION RELISH



Barbecued Onion Relish image

This is a great relish for hot dogs, hamburgers or grilled sausages! There are a few ingredients, but don't let that stop you!

Provided by Charmie777

Categories     Onions

Time 50m

Yield 8 serving(s)

Number Of Ingredients 13

3 tablespoons canola oil
4 onions, halved and sliced
1 tablespoon sugar
1/2 teaspoon salt
1 tablespoon chili powder
4 garlic cloves, chopped
1/4 teaspoon crushed red pepper flakes
1/2 cup hickory flavored barbecue sauce
1/2 cup beer
1 tablespoon molasses
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 1/2 teaspoons soy sauce

Steps:

  • Heat oil in large pan over medium heat.
  • Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
  • Add chili powder, garlic and red pepper. Sauté 4 minutes.
  • Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
  • Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
  • Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
  • Can be made up to 1 week ahead.
  • To serve warm, simmer over low heat.

Nutrition Facts : Calories 108.6, Fat 5.8, SaturatedFat 0.5, Sodium 411.3, Carbohydrate 12.8, Fiber 1.4, Sugar 6.1, Protein 1.3

GRILLED ONION RELISH



Grilled Onion Relish image

Got this recipe from another website and it is fantastic! It goes great with just about any grilled meat, but my favorite way to serve them is over grilled brats. I have been known to eat these cold on sandwiches the next day. If you are an onion lover this recipe is for you!

Provided by That Girl

Categories     Low Protein

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 6

3 large sweet onions, sliced
2 -3 tablespoons olive oil
1/3 cup Dijon mustard
1 tablespoon sugar
2 tablespoons cider vinegar
crushed red pepper flakes (optional)

Steps:

  • Brush onion slices with olive oil and grill for several minutes until tender.
  • Remove onions from grill, seperate into rings and set aside.
  • In saute pan, mix together mustard, sugar and cider vinegar.
  • Add crushed red pepper if desired.
  • Add onions to pan and toss to coat with mustard mixture.
  • Heat thorougly.
  • Serve alongside grilled meats or top burgers and brats with them.
  • They are also great cold with sandwiches!

Nutrition Facts : Calories 132.3, Fat 7.7, SaturatedFat 1, Sodium 240.3, Carbohydrate 14.8, Fiber 2.6, Sugar 8.1, Protein 2.1

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