Best 10 Grilled Onion Relish Recipes

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When it comes to grilling, onions are often relegated to the role of a humble sidekick, but they have the potential to be so much more. Grilled onions can be caramelized and smoky, with a sweetness that perfectly balances the char of grilled meats. They can also be used to create a delicious and versatile relish that can be used as a condiment, a topping, or even a marinade. With so many possibilities, it's time to give grilled onions the attention they deserve.

Here are our top 10 tried and tested recipes!

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH



Grilled Pork Chops with Onion and Bell Pepper Relish image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

2 pounds sweet red onion, peeled and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 green bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 tablespoon grapeseed oil
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
1/2 cup ruby port wine
4 (8-ounce) bone-in pork loin chops, about 1 to 1 1/2 inches thick, trimmed
Canola oil
Salt and freshly ground black pepper

Steps:

  • To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
  • To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
  • Serve with the relish.

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH



Grilled Italian Sausage, Pepper and Onion Quesadilla with Sweet 100 Tomato Relish image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 16

1/2 pound hot Italian sausage, links
1/2 pound mild Italian sausage, links
12 (6-inch) flour tortillas
1 cup shredded fontina cheese
1/2 cup grated Parmesan cheese
1 red onion, sliced, grilled and chopped
1 yellow pepper, grilled, peeled and chopped
1 red pepper, grilled, peeled and chopped
4 cloves garlic, coarsely chopped
1/4 cup chopped flat leaf parsley
2 cups Sweet 100 tomatoes, sliced in half (sweet 100 tomatoes are very small, flavorful tomatoes)
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons basil chiffonade
Salt and freshly ground pepper

Steps:

  • Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
  • Combine all ingredients in a medium bowl and season with salt and pepper to taste.

GRILLED SKIRT STEAK WITH ONION-CILANTRO RELISH



Grilled Skirt Steak With Onion-Cilantro Relish image

Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans

Provided by Witch Doctor

Categories     Steak

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 15

4 dried anaheim chilies
4 dried arbol chili peppers
2 teaspoons cumin seeds
1 garlic clove, minced
1 fresh jalapeno pepper, stemmed, seeded and coarsely chopped
1/2 cup red wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
1 lb trimmed skirt steak
1 small white onion, minced
1 fresh serrano chili pepper, stemmed, seeded and minced
1/2 cup coarsely chopped fresh cilantro
1 teaspoon salt
1 lime, juice of
1 tablespoon olive oil

Steps:

  • To Marinate:.
  • Remove the stems from all the dried chilis, then shake out and discard the seeds. Place the chilis in a small saucepan with water just to cover. Bring to a boil, remove from the heat and let stand for 20 minutes to soften. Drain.
  • In a small, dry frying pan over medium heat, toast the cumin seeds until lightly browned and fragrant, 2 to 3 minutes. In a blender, combine the softened chilis, cumin seeds, garlic, jalapeno chili and red wine vinegar. Puree until thick and smooth, 1 to 2 minutes. Add the olive oil and salt and blend again until well mixed.
  • Place the skirt steak in a shallow non-aluminum dish and pour the marinade over it. Let marinade at room temperature for 1 hour.
  • Prepare a fire in a charcoal grill or preheat a broiler.
  • To prepare the Relish:.
  • In a small bowl, stir together the onion, Serrano chili, cilantro, salt, lime juice and olive oil. Set aside until you are ready to serve.
  • When the fir is hot or the broiler is ready, place the steak on the grill rack about 3 inches from the coals, or place in a broiler pan at the same distance from the heat source. Grill or broil, turning once, until seared on the outside but still pink in the center, 1 to 2 minutes per side.
  • To serve:.
  • Slice the steak across the grain and on the diagonal. Arrange the slices on a platter and serve with the relish on the side.

PINEAPPLE AND GRILLED ONION RELISH



Pineapple and Grilled Onion Relish image

Provided by Bobby Flay

Time 40m

Number Of Ingredients 7

2 green onions
2 tablespoons olive oil, divided
Salt and freshly ground pepper
1 small ripe pineapple, peeled and diced
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
2 tablespoons coarsely chopped cilantro

Steps:

  • Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS



Peach and Red Onion Relish with Grilled Pork Chops image

This relish is also delicious atop grilled chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

1/4 small red onion, very thinly sliced
2 ripe peaches (4 1/2 ounces each), quartered and very thinly sliced
1 tablespoon honey
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
4 bone-in pork chops (10 to 12 ounces each)

Steps:

  • In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
  • Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

GRILLED HOISIN MARINATED PORK WITH PINEAPPLE-GRILLED GREEN ONION RELISH



Grilled Hoisin Marinated Pork with Pineapple-Grilled Green Onion Relish image

Provided by Bobby Flay

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 7

1/4 cup hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
3 cloves garlic, coarsely chopped
1 teaspoon sesame oil
1 (2 pound) boneless pork tenderloin
Salt and freshly frond pepper

Steps:

  • Combine hoisin, vinegar, soy, garlic and sesame oil in a small bowl. Place the tenderloin in a medium shallow baking dish, pour over the marinade and marinate in the refrigerator 3 to 4 hours or overnight, turning once. Preheat the grill. Remove the pork from the marinade, removing any excess. Season with salt and pepper and grill 10 to 12 minutes for medium doneness.

GRILLED SCALLOPS WITH TOMATO-ONION RELISH



Grilled Scallops with Tomato-Onion Relish image

Categories     Onion     Tomato     Cocktail Party     Scallop     Summer     Grill/Barbecue     Gourmet

Yield Makes 4 main-course or 24 hors d'oeuvres servings

Number Of Ingredients 8

1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill

Steps:

  • Prepare grill for cooking.
  • Make relish:
  • Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
  • Cook scallops while relish is standing:
  • Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
  • Serve scallops with relish.

HOT DOGS W/ ONION SAUCE & GRILLED RED PEPPER RELISH RECIPE - (4.5/5)



Hot Dogs w/ Onion Sauce & Grilled Red Pepper Relish Recipe - (4.5/5) image

Provided by cam_46

Number Of Ingredients 22

Onion Sauce:
2 T canola oil
2 Lg onions, halved & thinly sliced
2 t ancho chile powder
1/2 t ground cinnamon
1/2 C ketchup
1/4 t hot sauce
1/2 t kosher salt
1/4 t ground black pepper
Grilled Pepper Relish:
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded & diced
3 T extra-virgin olive oil
2 T red wine vinegar
3 T finely chopped fresh flat leaf parsley, plus leaves for garnish
Kosher salt & freshly ground pepper
Grilled Hot Dogs:
8 all beef kosher hot dogs
canola oil
freshly ground black pepper
Soft poppy seed or regular hot dog buns
Dijon mustard

Steps:

  • For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 Cup water, the ketchup, hot sauce, salt & pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving. For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar & parsley in a bowl and season with salt & pepper. Cover & let sit at room temperature for at least 30 minutes before serving. For the hot dogs: Heat a grill to high for direct grilling. Brush the hot dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

GRILLED ONION RELISH



GRILLED ONION RELISH image

This Grilled Onion Relish is very good. next time you have a bbq. make some, it is good on a burger. This recipe is for time after time

Provided by Eddie Jordan

Categories     Spreads

Time 15m

Number Of Ingredients 8

2 onions
1 corn on the cob
1 carrot
1 Tbsp tomato puree
1/4 c orange juice, fresh
1 Tbsp oregano, fresh
1 tsp salt
1/2 tsp ground pepper

Steps:

  • 1. Grill the onion and ear of corn, about four minutes on each side.
  • 2. Cut the corn off the cob and chop the onion. Peel and grate the carrot.
  • 3. Combine all ingredients and pulse in a food processor,( BUT), do not over process.
  • 4. Taste and adjust with salt and pepper

GRILLED ONION AND PEPPER RELISH



GRILLED ONION AND PEPPER RELISH image

Categories     Pepper     Side     Grill/Barbecue

Number Of Ingredients 5

1 cup - any type medium onion
1 cup - any type medium pepper
2 tbsp - olive oil
1 tbsp - red wine vinegar
salt & pepper to taste

Steps:

  • 1) Thinly slice onions and/or peppers 2) Place onions and/or peppers in center of aluminium foil and sprinkle with olive oil, red wine vinegar, salt, and pepper. Mix to combine. 3) Close foil to make a pocket and grill for 15-20 minutes, turning occasionally.

Tips:

  • Choose the right onions: Yellow onions are the most common type of onion used for relish, but you can also use white or red onions. Sweet onions, such as Vidalia onions, can also be used for a milder flavor.
  • Slice the onions thinly: This will help them cook evenly and caramelize properly.
  • Cook the onions over medium-low heat: This will prevent them from burning and allow them to caramelize slowly and evenly.
  • Add some sweetness: Sugar, honey, or maple syrup can all be used to add sweetness to the relish. You can also use balsamic vinegar for a tangy-sweet flavor.
  • Add some acidity: Vinegar, lemon juice, or white wine can all be used to add acidity to the relish. This will help to balance out the sweetness of the onions and prevent them from tasting too cloying.
  • Add some herbs and spices: Garlic, thyme, rosemary, and black pepper are all common herbs and spices that can be added to onion relish. Experiment with different combinations to find a flavor that you like.
  • Let the relish cool completely before serving: This will allow the flavors to meld and develop.

Conclusion:

Grilled onion relish is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for topping burgers, hot dogs, and grilled meats. It can also be used as a spread for sandwiches or as a dip for vegetables. With its sweet, tangy, and slightly caramelized flavor, grilled onion relish is sure to be a hit with everyone who tries it.

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