onion

Red Onion Relish

By in Condiments 8 Comments Tags: , , , , ,

red onion relish

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!

red onion relish

Red Onion Relish

  • 4 cups sliced red onions
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1 cup dry white wine
  • 1/4 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.

Makes approximately: 1 cup

Adapted from Fresh with Anna Olson.

Caramelized Onion & Goat Cheese Dip

By in Appetizers, Condiments, GF Sides 4 Comments Tags: , , , , , ,

caramelized onion goat cheese dip

I’ve made my fair share of onion dip. It’s always been one of my faves as far as dips go, and I always seem to be trying something new in search of that perfect go-to recipe. Most recipes I’ve made start out with a wack load of mayo. I love mayo as much as the next gal but there’s something about that, that gives me a little bit of the heebie jeebies – that’s a lot of mayo! Well, this dip is mayo free and is so delicious it immediately jumped to the top of my onion dip list. Now when I get a craving for onion dip, it is specifically for this recipe.

The first time I made it, it was Christmas and all of us ladies were hiding the bowl of dip and sneaking bites because I had obviously not made enough for the entire family and we just didn’t want to share. Finally the Christmas spirit won out and we put it out for everyone to enjoy. But man was it ever hard to give up.

I recently made it again for company and I knew I wouldn’t be able to live with my conscience another moment if I didn’t share it with you. It starts with a base of sour cream, which gets mixed with deliciously rich goat cheese, some deeply caramelized onions and a handful of chives. The flavours are so rich and deep I’m afraid you won’t be able to go back to the mayo stuff (never mind store-bought)!

I have to say that this dip makes one of the best burger spreads I have ever had. I mean caramelized onion and goat cheese on a burger? I really can’t think of a better combination.

P.S. Stay tuned for the homemade potato chips that we served with it. They are super-duper easy-peasy and I can’t wait to share them with you.

Caramelized Onion and Goat Cheese Dip

For a smoother dip, process in a food processor instead of mixing by hand.

  • 1 tablespoon olive oil
  • 2 cups diced onion (about 1 medium)
  • 1 garlic clove, minced
  • salt and pepper, to taste
  • 1 cup sour cream
  • 4 oz. soft goat cheese
  • 1/4 cup finely chopped fresh chives

Add oil to a skillet and preheat over medium-low heat until oil starts to shimmer. Add onions and garlic, season with salt and pepper. Cook, stirring often, until onion caramelizes and turns a deep golden brown. Set aside to cool slightly.

Meanwhile stir together sour cream and goat cheese, mashing the goat cheese with a fork to break it up. Stir in the caramelized onions and garlic along with the chives. Taste and season again with salt and pepper. Cover and refrigerate at least one hour before serving.

Makes approximately: 2 cups

Adapted from Chow.

Slow Cooker French Onion Soup

By in Lunch, Main Dish, Meatless, Soup 7 Comments Tags: , , , ,

slow cooker french onion soup

When I made this soup for the first time I made a big mistake. Since my hubby comes home every day for lunch we usually reserve soup for lunch time. Since this soup takes 6-8 hours to cook in the slow cooker, and I didn’t feel like getting up in the wee hours to get started on it, I decided to make it the day before. It was a great plan, until a couple hours in when my house started smelling fabulous and I knew I had to wait a whole entire day before I could eat a bowl of it. It was torturous. I was tempted to skip on my dinner plans and just have it for supper. But, my will power persevered and I spooned it away in a storage container and stashed it in the fridge to be heated up the next day. It was so worth the wait.

I’ve never made French Onion Soup before. Mostly because James isn’t a fan of onions so I thought it would be off the list. Especially after having not so great versions at restaurants. But then, I had a rich, flavourful version that got me craving another bowl and I decided it was time to try it at home.

This was every bit as good as I hoped it would be. Rich and flavourful, slightly sweet and oh so comforting. And, you know what, it even satisfied the picky onion eaters in the family. The kids, hubby and I gobbled it right up.

Normally you place the bread on top of the soup bowls and then broil it, but since I don’t have oven safe soup bowls we broiled the bread separately and placed it on top. It’s just as delicious and makes for any easy dipper for little people who may have a harder time getting their spoon to break up the bread. I’m a little wary of soggy bread but both me and James loved this and when the bread soaks up the delicious broth there is absolutely nothing to not like about it.

slow cooker french onion soup

Slow Cooker French Onion Soup

  • 1/4 cup unsalted butter
  • 4 medium sweet onions, halved and thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 3 tablespoons flour
  • 1 cup beer
  • 2 quarts low-sodium beef stock
  • 2 tablespoons chopped fresh thyme (or 1.5 teaspoons dried)
  • 1/2 teaspoon pepper
  • 1 baguette, sliced
  • Gruyere cheese, sliced or grated (harvarti is also good)

Turn on your slow cooker and set to high. Add butter and let melt. Add onions, garlic, vinegar, brown sugar, and salt. Mix well. Cover and let cook for 1-1.5 hours, stirring every 15 minutes, until onions begin to caramelize and turn brown. Stir in flour, allow to cook for a couple minutes then stir in beer and beef stock a bit at a time, stirring well between each addition to avoid lumps. Stir in thyme and pepper. Cover and cook for 6-8 hours on low. Taste and season with additional salt, if desired.

To serve: Top baguette slices with cheese and broil until cheese is bubbly and golden. Serve on top of soup. Alternately, if your soup bowls are broiler safe you can place the bread and cheese right on the soup and broil.

Makes approximately: 8 servings

Adapted from How Sweet it Is. Originally from Tyler Florence.

Roasted Mashed Potatoes

By in Fall, GF Sides, Gluten Free, Sides, Thanksgiving 13 Comments Tags: , , , , , ,

Roasted Mashed Potatoes

I have a confession to make. I am not so great with potatoes. Don”t get me wrong, I love potatoes. In fact, they are one of my favourite vegetables. But, my husband does not appreciate their texture or lack of flavour so making potatoes is a little foreign to me.

When I saw some Roasted Mashed Potatoes on Hot Garlic I knew I had to give them a try. Mashed potatoes that are loaded with flavour and no fuss? Count me in! You know what my husband said after digging in? “These are pretty good for mashed potatoes.” Score! I probably still won”t be making them very often because I enjoy cooking for other people rather then myself, and pretty good just doesn”t cut it for me. But, as a potato fan I have to say, these had an excellent roasted garlicky flavour.

This is the beginning of my countdown to Thanksgiving. I am a Canadian living in Norway so I won”t be able to celebrate Thanksgiving with my family and friends, which makes me a little sad. So, I thought it would be fun to spread out our Thanksgiving meal over the next couple of weeks so that James and I can enjoy the food without a ton of leftovers. Plus, I was hoping to help inspire you if your Thanksgiving Meal Planning Well was running dry. :)

Anybody have any great potato tips they would like to share?

Roasted Mashed Potatoes

Roasted Mashed Potatoes

I served these potatoes with Basil & Prosciutto Chicken Cordon Bleu, so I added a tsp of dried basil to the mix. Feel free to use whatever herb will compliment your dish.

  • 1/2 onion

  • 3 cloves garlic

  • 6 potatoes

  • 1 tsp. basil (or other herb), optional

  • salt and pepper, to taste

  • 2 Tbsp. butter

  • 2 -4 Tbsp. cream (or milk)

  1. Peel and chop onion into large chunks. Peel garlic, leave whole. Chop potatoes into quarters or smaller, depending on the size.

  2. Lightly grease a baking pan with olive oil. Place onions, garlic, and potatoes inside and drizzle with more olive oil. Sprinkle on basil, salt and pepper.

  3. Bake at 375ºF (190ºC) for 50 min-1 hour, until potatoes are tender.

  4. Place in a food processor, mixer, or bowl and mash. Add butter and cream to preference and beat until smooth. Add more salt and pepper if needed.

Serves: 3

*My mom”s rule of thumb was always 2 regular sized potatoes, per person, when mashing.

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