GRILLED ONIONS
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
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 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
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
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
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
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
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
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
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
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
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
Provided by Bobby Flay
Time 40m
Number Of Ingredients 7
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
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
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
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
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
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
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
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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- Light a grill. Brush the onion slices on both sides with 2 tablespoons of the olive oil. Grill over low heat for about 20 minutes, turning only once or twice to keep the slices intact, until charred and tender. Brush the onion slices with the remaining 2 tablespoons olive oil during grilling. Let cool slightly. Cut the onions into 1/2 -inch dice and transfer to a large bowl.
- In a small nonreactive saucepan, simmer the vinegar and brown sugar over low heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Pour the mixture over the onions and stir in the cayenne. Season with salt and black pepper. Serve the onion relish warm or at room temperature.
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