BBQ Onion Relish
Found at www.recipesecrets.com, this onion relish was suggested to accompany hot dogs, hamburgers, sausages or steak sandwiches. It is very easy to prepare & prep methods for both the grill & the oven were given. Enjoy!
- Ready In:
- 1 (1 1/4 ounce) lipton savory herb with garlic soup mix
- 2 tablespoons ketchup
- 2 tablespoons brown sugar (firmly packed)
- 1 tablespoon apple cider vinegar
- 2 tablespoons vegetable oil
- 4 large onions (about 2 lbs, thinly sliced)
- In lrg bowl, combine Lipton Savory Herb w/Garlic Dry Soup Mix, ketchup, brown sugar, vinegar & oil. Add onions & toss to coat.
- Turn into a foil bag. Double fold open end of bag to seal.
- Grill (turning bag over halfway thru cooking) 25 min or till onions are tender.
- Oven Method: Preheat oven to 450°F Place foil bag in lrg baking pan on bottom rack & bake (turning bag over halfway thru cooking) 45 min or till onions are tender.
- NOTE: It's cold here in Iceland, so I'll prob prepare mine using the oven method & add 1 tbsp of Worcestershire for its smoky flavor.
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These onions had a beautiful BBQ flavor. I did find most of the liquid drained out when I flipped the packet in the oven. I had to put them in for an extra 15 minutes, as they were still crunchy when I first opened the packet. I couldn't find the Lipton Savory Herb and Garlic soup mix, so I substituted Recipe #102041. I omitted the salt and mixed 2Tbsp of the herb mixture with 2 Tbsp of chicken bouillon granules. I look forward to making these again, my whole kitchen smelled wonderful.Reply
I made a batch of your relish yesterday to serve with hamburgers. I reduced the onion quantity to 2 (used Texas 1015â€™s) but when slicing them, not much juice was happening so I left the other ingredients as written. Of course, I had to play, but just a little - I deseeded & chopped a medium-sized jalapeno and mixed it in to satisfy our need for heat. To give the relish a smoky flavor, I also added Â½ tsp of smoked paprika. Being a lazy cook, I chose the oven option. I fashioned a baking bag from 2 pieces of heavy-duty foil. Some things I learned - leave a vent hole in your foil bag. After 20 minutes, I opened the oven to turn them and was presented with a shiny aluminum balloon. Lesson #2 â€“ put the bag on a baking sheet. After the balloon episode, I loosened a corner to allow steam to escape. This also allowed some juice to escape; hmm ... guess I didnâ€™t need that paprika after all. When the smoke detectors were silenced and I had aired out the house, we enjoyed the smoky-oven-onion-relish atop Recipe #192534 (which I pan fried â€“ lazy, remember?). The flavor was wonderful, albeit a little salty, but a terrific change from our usual humdrum burgers! Thanks for posting this, MP!Reply