BBQ season is upon us! Sadly, we don’t actually own a barbecue at the moment. I’m not quite sure how I’m going to survive the summer without one. We basically live and breath barbecue during the summer. It takes over all my summer cooking. And, it usually means I don’t have to make supper alone because James has got the meat covered. How will I survive without it’s smokey, campfire, back to caveman, quality? Probably by inviting myself over to some BBQ potlucks. So prepare yourself for that call. I’ll bring the chips, dip and red onion relish!
I couldn’t decide whether to call these pickled onions, pickled red onion jam, or red onion relish. They’re all of these things at once. But, in the end I decided to go with red onion relish, because that’s how we use it – like a relish. Obviously this was decided after I took pictures. Call it pickled red onion jam, call it red onion relish, whatever it is, it’s a tasty condiment to have tucked away in your fridge.
This versatile relish is so much more gourmet then the neon green, hot dog stand version. It’s a great savoury spread for burgers, sandwiches or hot dogs, dolloped on top of grilled chicken or fish or, in one of my favourite ways, as an appetizer on toasted slices of baguette with goat cheese and salad greens. Delish.
It’s made with white wine instead of vinegar which gives it a more delicate flavour, while still giving it punch. An equal balance of honey and sugar, along with the pungent red onions gives it the sweet and sour quality of a relish. And, it’s jam like texture and beautiful color make it a great condiment for backyard barbecues. Just make sure to label it well because packed up in a jar it looks a lot like the rhubarb strawberry jam. That would be one way to wake yourself up in the morning – eyes half closed spreading it on your toast with peanut butter. Bam! Good morning!
- 4 cups sliced red onions
- ⅓ cup sugar
- ⅓ cup honey
- 1 cup dry white wine
- ¼ cup fresh lemon juice
- 1 teaspoon salt
- Add all ingredients to a medium sized saucepan. Bring to a boil over medium heat. Cook until onions have softened and most of the liquid has been absorbed (it should be thick like a jam). Allow to cool. Store, covered, in the fridge for up to six weeks.
Adapted from Fresh with Anna Olson.