Saturday, July 31, 2010

Stirring the Pot - Crying Over Onions



After my first "Stirring the Pot" post, I had some requests for the caramelized onion recipe. Today, This Day, I'm sharing two onion recipes. I know. You can barely contain your excitement.

Vinegared Red Onions

3 pounds red onions
4 cups white wine vinegar
1 clove garlic

Peel onions. Slice onions 1/4-inch thick; separate slices into rings. Bring vinegar and garlic to a boil; reduce heat and simmer 5 minutes. Add onion rings to vinegar mixture. Simmer, covered, about 5 minutes. Discard garlic. Pack hot onions into hot jars, leaving 1/4-inch headspace. ladle hot pickling liquid over onions, leaving 1/4-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 6 half-pints. (This is straight from the Ball Blue Book canning guide.)

These are beautiful, tangy, and delicious. I add them to salads and pasta dishes, on top of burgers, and relish trays. What dishes would you use them in? Yep. I'm fishin. lol



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. I used a mandoline to get thin. even slices. And make the job of slicing go faster.



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.


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. Spoon into a clean wide-mouthed jar and cool briefly.

Ladle relish into hot jars, leaving 1/2-inch headspace. Process 10 minutes in boiling water canner.

Balsamic vinegar is the magic ingredient in this recipe. It adds a pungent sweetness to the caramelized onions. Serve with barbecued or broiled meats such as steak, lamb chops, and chicken. (This is straight from The Complete Book of Small-Batch Preserving. I found out about this great canning book from my blog peep, Pam at Sidewalk Shoes. She has posted several recipes from it. It's a great book, especially if you only want to do small amounts.) I tripled this recipe. Yes, I have a huge skillet.) They are ridiculously delicious and go fast!

Either of these recipes should work with other varieties of onions. But, you will lose some of the coloring that the red onions add. And....ok. So I'm not really crying over onions. My eyes did tear up a little from slicing so many onions at one time tho. ahaha

If you make either of these, please let me know how they turn out for you. I'd love to know how you use them.

Be sure to go here and leave a comment to enter my giveaway if you haven't already done so.

Peace and Joy,
Susan

Philippians 3:14 (NKJV) I press toward the goal for the prize of the upward call of God in Christ Jesus.

3 comments:

gigi said...

Thank you, thank you, thank you!! I'm going to order that book for small canning too. Can't wait to get started! I'm wondering will these recipes will work with the Vidalia onions. I'm off to find out! Have a blessed weekend!

Sweet Tea said...

My, aren't you the Domestic Goddess today? I'm quite impressed.

Mildred said...

Thanks Susan and my hubby THANKS you too!