Sweet Balsamic Onion Relish Recipe (2024)

FAQs

What is onion relish made of? ›

Onions*, Raw Cane Sugar*, Cider Vinegar*, Lemon Pulp*, Chilli Puree*, MUSTARD SEED*, Spices*, Sea Salt*Organically produced ingredients.

Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.

How to Store Homemade Onion Jam. Once the onion jam is cooked, transfer to a glass jar or plastic container, and store in the refrigerator. The onion jam will keep refrigerated for up to two weeks, or in the freezer in ice cube trays.

The thing about cooking so many onions, though, is that you probably won't need that many at one time. So there's an essential second move whenever you're making caramelized onions: Freeze them. Stashed in an ice cube tray, caramelized onions will keep indefinitely in the freezer.

Relish is a flavouring, usually sweet and sour, which consists of finely chopped vegetables or fruit, vinegar and sugar. Whereas chutney is more sweet and fruity, relish usually contains cucumber, courgette, tomato, rhubarb or onion, and the pieces of fruit or vegetables are somewhat coarser and crunchier.

In general, chutneys have a chunky spreadable consistency much like a preserve and are usually made with fruit. On the other hand, relishes are hardly cooked, use little or no sugar, are more crunchy to the bite, and use vegetables.

Chutney is typically made with fruits, vegetables, herbs, and spices. It can be sweet or savory, and often has a tangy flavor. Jam is made with fruits, sugar, and pectin. The fruit is cooked until it breaks down and becomes thick and spreadable.

Name-wise it can cause some confusion, as a marmalade is normally something we associate with citrus fruit. Some people say that the difference is on whether the ingredients have been crushed together or boiled. Others say it's about whether or not the onions are 'sweated'.

This is sometimes referred to as 'onion marmalade' but I think jam is a more accurate description, and it's the perfect partner to cheese, sausages and left-over stuffing. The onions are first caramelised in butter, before simmering in a syrup of red wine, dark muscovado sugar and top-drawer vinegar.

Pair Our Onion Jam with Cheese and Charcuterie

It's fantastic with an aged cheddar or blue cheese, cured salami and crackers and also a delicious addition to charcuterie boards with a variety of cured meats and rustic breads.

Does onion jam go bad? ›

However, opened cans of onion jams should be refrigerated and would be good for three to six months, but not for a year since onion jams can spoil easily. Do check the onion jams for molds and yeasts. If they emit a sour and fermenting smell, then it's best to toss them in the bin.

Sweet onions combined with tangy balsamic vinegar and maple syrup create a lovely sweet and savory preserve that is fantastic served with cheese and crackers and dynamite on a burger or grilled chicken sandwich. This recipe was originally adapted from Ball Canning and is safe for water bath canning.

Tip: use apple cider vinegar for white and yellow onions and balsamic vinegar for red onions. Tip: the vinegar serves to deglaze the pan, adds acidity, and brings this recipe together by boosting the tangy and savory flavors of the caramelized onions. If the onions stick to the pan, that's fine.

You can caramelize any kind of onion, but yellow or Spanish onions tend to offer the most balanced-sweet-savory flavor profile and are the most versatile for different dishes. Sweet onions, such as Vidalia or Walla Walla work too, but keep in mind that their flavor will become even sweeter once caramelized.

You definitely want the flavor of butter in your onions—but butter has the tendency to burn. For insurance, use a combination of butter and oil, which has a higher smoking point. But how much do you use? Depending on the consistency you want your onions, you can use more or less fat.

In North America, the word "relish" is frequently used to describe a single variety of finely chopped pickled cucumber relish, such as pickle, dill and sweet relishes.

That's especially the case when they are as easy and delicious as pickle relish. At its simplest, this jam-like condiment is made from cucumbers, onion, vinegar, sugar, and salt. For a bit more oomph, add in fresh dill and some spices — turmeric (which also helps with color), mustard seeds, and red pepper flakes.

Relish is a preserved, chunky, vinegary condiment made out of finely chopped fruits, and/or vegetables. That's right, it's not only made with pickles!

Relishes are condiments generally composed of chopped vegetables, with other ingredients potentially added. What's usually served as “relish” in the US is specifically a pickle relish: pickles are chopped up, seasoned, and used to flavor other dishes. However, technically a relish does not require pickles.