I had some fun in trying some different things with my big pile of onions. I have done two crockpots of carmelized onions, one with drizzles of balsamic vinegar and the other with drizzles of orange infused olive oil and there is a subtle difference in taste between the two batches. I like them both.
Also made two different recipes of chutneys with onions in them and have a couple more to try if I can get the ingredients I need.
This one is adapted from a recipe I found on the net which gave instructions for making the chutney by cooking the stuff in a microwave. I followed the spicing fairly closely (not exact)but used perhaps a little less prunes than they did and added a little more onion. Not sure that the tomato paste did anything for this and might not even be noticed if left out so I list it as optional. I used Gala apples but I think Granny Smiths would be excellent for this. The prune flavour is fairly evident in this so the quantity could probably be cut back a little but I liked it as is. The prunes probably add sweetness to this, so if you do cut them back you may want to add a wee bit more sugar depending on how sweet you like things. Here is my version of the recipe that can be found at the link.
Apple and Onion Chutney
2 c peeled diced cooking apples, about 1/2 to 3/4 inch pieces
2 1/2 cups diced onion, about 1/2 inch pieces
1/2 cup diced red bell pepper, about 1/4 inch pieces
2 large cloves garlic, minced
3/4 cup plus 1 1/2 tbsp granulated sugar
3/4 c white vinegar
1/2 c water
1 cup quartered dried plums (prunes)
2 tsp ground ginger
2 tbsp yellow mustard seed
1 tbsp tomato paste, optional
1/2 tsp curry powder
generous pinch cayenne pepper
1/2 tsp sea salt
Place apples, onions, garlic, sugar, vinegar and water into a heavy bottomed saucepan and bring to a boil. Reduce heat to a simmer and cook for about 10 to 15 minutes stirring as necessary. Add remaining ingredients and continue to cook till vegetables are tender and chutney thickens to the desired consistency. Pour into sterilized jars and store in the refrigerator or process in a canner.
http://www.food24.com/RecipeOpen/0,,D0475,00.html
Also made two different recipes of chutneys with onions in them and have a couple more to try if I can get the ingredients I need.
This one is adapted from a recipe I found on the net which gave instructions for making the chutney by cooking the stuff in a microwave. I followed the spicing fairly closely (not exact)but used perhaps a little less prunes than they did and added a little more onion. Not sure that the tomato paste did anything for this and might not even be noticed if left out so I list it as optional. I used Gala apples but I think Granny Smiths would be excellent for this. The prune flavour is fairly evident in this so the quantity could probably be cut back a little but I liked it as is. The prunes probably add sweetness to this, so if you do cut them back you may want to add a wee bit more sugar depending on how sweet you like things. Here is my version of the recipe that can be found at the link.
Apple and Onion Chutney
2 c peeled diced cooking apples, about 1/2 to 3/4 inch pieces
2 1/2 cups diced onion, about 1/2 inch pieces
1/2 cup diced red bell pepper, about 1/4 inch pieces
2 large cloves garlic, minced
3/4 cup plus 1 1/2 tbsp granulated sugar
3/4 c white vinegar
1/2 c water
1 cup quartered dried plums (prunes)
2 tsp ground ginger
2 tbsp yellow mustard seed
1 tbsp tomato paste, optional
1/2 tsp curry powder
generous pinch cayenne pepper
1/2 tsp sea salt
Place apples, onions, garlic, sugar, vinegar and water into a heavy bottomed saucepan and bring to a boil. Reduce heat to a simmer and cook for about 10 to 15 minutes stirring as necessary. Add remaining ingredients and continue to cook till vegetables are tender and chutney thickens to the desired consistency. Pour into sterilized jars and store in the refrigerator or process in a canner.
http://www.food24.com/RecipeOpen/0,,D0475,00.html