Caramelized Red Onion Relish

Caramelized Red Onion Relish



2 large red onions, peeled (I doubled this recipe and used a mixture of white, yellow and red onions from our garden...My Gardner Guy grew them!!!)
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. 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.

Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 20 minutes for half-pint jars.



Another thought from a wonderful canner said... Take a piece of focaccia bread and slice in half to make a sandwich. I got my focaccia at Trader Joes. Take sliced brie and basil and layer on the bread. Add a big spoonful of the caramelized onions. Using either a griddle, broiler, or panini press, grill the sandwich till the brie cheese is oozing out the sides. The flavor of the cheese with the sharp bite of basil and sweetness of the onions is incredible.

Caramelized onion pizza with white sauce and sun dried tomato's ...

I love it when I can use stuff I have put up from the garden. This pizza works perfect because I always have all the stuff...

White Sauce

• 1 tablespoon butter
• 1 garlic clove, minced (from the garden)
• 1 -2 tablespoon basil pesto (from the garden)
• 3 tablespoons  flour
• 1 cup milk

Remaining Pizza Ingredients

• 1 1/2 cups thinly sliced onions (from the garden)
• 1/4 cup chopped sun-dried tomato (from the garden)
• red pepper flakes (from the garden)
• 1 cup mozzarella cheese
• 1 prebaked pizza crust or make your own!!!
• Pizza Crust recipe below

Directions

1. In a skillet, saute onions in a little olive oil over medium heat until they have caramelized. This should take about 10 minutes. Set aside. 
2. For the white sauce, melt butter in saucepan. Add garlic and cook 1 minute. Sprinkle flour over top, then slowly whisk in milk. Add pesto, and season with salt and pepper. Stir until thickened. Preheat oven to 400.
3. Spread sauce over pizza crust. Scatter caramelized onions and sun-dried tomatoes over top. Sprinkle with mozzarella cheese and red pepper flakes.
4. Bake 15-20 minutes until cheese is melted and lightly browned.

Pizza Dough Recipe:
Ingredients

• 1/2 cup warm water
• 2 1/4 tsp. instant yeast
• 4 cups (22 oz.) bread flour, plus more for dusting
• 1 1/2 tsp. salt
• 1 1/4 cup water, at room temperature
• 2 Tbsp. extra-virgin olive oil

(Makes 2 pizza doughs)

Directions

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1 1/2-2 hours.

2. Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.
3. If you don’t plan on using your dough immediately, freeze it. To do this, mix up the dough as usual and let it rise as normal. After dividing the dough into two equal portions, wrap each tightly in plastic wrap and store inside a freezer-safe bag, and transfer to the freezer immediately. Freeze the dough until it is ready to be used. The day you plan to use the dough, transfer it to the refrigerator in the morning to thaw in time for dinner that evening. (If using the dough for lunch, transfer to the refrigerator the night before.)

Oh the mighty tasty Onions.......

Dinner tonight...Caramelized onion chicken wrap



Grilled chicken, caramelized onions, white cheese, lettuce or mixed greens if you have it, sour cream mixed with a little bit of Lawry's season salt or if you have some pesto add a little bit in your sour cream as this makes a great tasting spread for your wrap. Tonight I will use flour tortillas for my wraps (I like pita bread also)...Dinner is wrapped up .... with some Rosemary garlic fries he heads out the door to a sports event....That's My Gardner Guy!!!

On the side....Rosemary & Garlic Potato Wedges

4 med potatoes, unpeeled

3 cloves of garlic, minced or ground (use less if ground)

large sprig of fresh rosemary, minced or ground....(use less if ground)

olive oil

salt and pepper

Preheat oven to 350°F. *KITCHEN SHORTCUT* Using an apple slicer/corer, cut potatoes into wedges, slice the “potato core” in half, lengthwise. Place potato wedges, garlic, and rosemary into a medium bowl and drizzle on a bit of olive oil. Using your hands, lightly toss to coat evenly; sprinkle on salt and pepper, and gently toss again. Lightly grease a 4-sided baking sheet (or baking dish with olive oil), arrange potato wedges in a single-layer, and bake for one hour, turning half way through. I was in a hurry...500 degrees on the lowest rack for 20 minutes or so!!!

What to do with all your Garden Onions......Have a Peek!!!!



These onions are from my Gardener Guy!!! Some wives get flowers...I get produce lots of produce!!!



Caramelized Onions - This is definitely a winner!

When it comes to canning the taste of the product you prepare before it goes into the jar changes some what due to time and water bath processing (any processing) which allows the completion of the marriage of flavors. Currently I am eating this gourmet treat and it taste wonderful. After a few weeks of shelf life I am looking forward to tasting it again!!! This would be great over cream cheese and a bagel, on cream cheese and a cracker served as mini appetizers. I am going to try it tonight in a chicken wrap for My Gardener Guy's dinner. I think I will have lots of fun with this gourmet treat finding things to serve it with....it's that GOOD!!! I wonder what this will taste like with goat cheese???

Caramelized Red Onion Relish


2 large red onions, peeled (I doubled this recipe and used a mixture of white, yellow and red onions from our garden...My Gardner Guy grew them!!!)
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. 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.

Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 20 minutes for half-pint jars.



Another thought from a wonderful canner said... Take a piece of focaccia bread and slice in half to make a sandwich. I got my focaccia at Trader Joes. Take sliced brie and basil and layer on the bread. Add a big spoonful of the caramelized onions. Using either a griddle, broiler, or panini press, grill the sandwich till the brie cheese is oozing out the sides. The flavor of the cheese with the sharp bite of basil and sweetness of the onions is incredible.