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Onion, Yellow 48LB
The ringed flesh is firm, crisp, and juicy. Yellow onions are crunchy with a pungent flavor when raw, and when cooked, they develop a nutty, mild flavor with sweet undertones.
The bulbs will keep 1-2 months when stored whole in a cool, dry, dark place with plenty of air circulation
Sweet Balsamic Onion Relish Recipe
- 4 Yellow Onions about 3 1/2 Cups
- 1 Teaspoon Coconut Oil or Olive Oil
- 1/3 Cup Sugar or more depending on how sweet you like it
- 1/2 Cup Balsamic Vinegar
Slice or chop onions and place into a skillet with the coconut oil.
Cook onions on medium heat until soft for about 15-20 minutes.
Once the onions are cooked add in the sugar and vinegar.
Cook the onions on medium-low for about an hour, just until onions are cooked down and balsamic vinegar is reduced
Strain the onions and put into a small mason jar, discard vinegar.
Optional, cook until vinegar slightly thickens for a thicker relish. (not to thick or it will chill into one big blob)
Store up to one week in the refrigerator.
Onions contain vitamin C, fiber, potassium, calcium, and iron.