**Sweet Onion Relish Recipe**

Those kernels it's perfect, it doesn't need cooking, so at this point, take it off the heat and give it a good mix. There we go, an awesome sweet onion relish needs just one more ingredient added to it, and that's D - so sprinkle that in there, mix the dill in, it's colorful, it's fresh, it's Tangy, it's kind of sweet, it's amazing. Can we eat it like that now? You can eat it like that now, I think. Better off letting it cool down, yep. To count it into a jar, you can make a big batch of this quite a way in advance, then eat it that night makes life so much easier. Yeah or big barbecue, it's just one thing L to worry about in the day isn't it? And there we go.

The Relish Goes Well with Hot Dogs

Funny, should mention that that is our sweet onion relish on a hot dog, sorted and finally my caramelized onion tart which is beautiful, it's a French classic. And it uses sweet onions with salty an of these rich buttery pastry. It looks impressive and it tastes impressive too, and simple Ben do you know what we need? What do we need four onions peeled and chopped in a ball ready to go they need to go into a pan with a shot of oil and cook away for 5 or 10 minutes with the lid on until they're soft and sweet. When I'm cooking French food, it's all about classic combinations of flavors and th - with onion a brilliant one, so if you can just strip off the leaves of those and we'll chop it up, it'll go into our onions as they soften.

Onions Soft and Sweet

Onions soft and sweet now we can add on our thyme salt and pepper Li back on and cook it for another 5 minutes until they're almost Jammy at this point our onions are soft and pretty sweet naturally sweet because of so many sugars in the onions, but we're also going to add some Casta sugar and balsamic vinegar, yep. They kind of counterbalance each other out, and it makes a nice kind of sticky Chutney almost, so the natural sugars that occur in the onions not enough we have to add the sugar to make the syrup with the vinegar you need to add that but actually onions are so naturally sweet anyway, when you cook them long and slow most people don't consider how much natural sugar there is.

Onions Are Naturally Sweet

You one you wouldn't eat it like an apple, but it has so many sugars in there when you cook it long and slow they all release. Eat it like an apple, don't do that just try it, your mouth why not I'm going to put it out there be nice it's an experiment no what are you going to give me? Just eat it what are you going to give me if I eat people are going to like this video if you eat that I'm not eating it for nothing, are you going to do it or not? Oh that is not good. Oh it keeps on giving it's only going to get stronger.

Caramelized Onion Tart Recipe

Should you move on with the recipe, oh you won't be kissing anyone later next up fresh parsley if you can chop that nice and fine, that's going to go into an onion Mak still struggling that is the caramelized onion that we need for our tart. So the tart part comes in the form of puff pastry - quick cheat pre-made pre-bought and just roll it out onto a tray cut a piece the size you want and then what we need to do is SC a border around the edge.

Scoring the Pastry

And that allows the pastry to rise to keep all the onion in the middle, and what else we do to pastry? You prick it with a fork or score it, and this is so that all the butter can um Escape or do something like that, and that will stop the middle bit from rising too much, so the sides will rise and give you a nice border but onions can go in the middle and not rise. Adding all your parsley into here, with all the parsley in there, that's going to go onto our tart case.

Adding Parsley to Tart

Shall I go and get the stuff we're going to decorate this with? Yeah, so this is all about combining flavors, we've got the sweet onions with a sharp Tang of vinegar. Now for salty anies beautiful, a black pitted Olive in each segment there we go! It needs 200° C in an oven for 15 minutes, good job boys, there we go! It's beautiful, buttery, salty, sweet caramelized onion tart with a few sprigs of th salted there we go, told you they'd be good. We weren't lying.

Tasting and Conclusion

Look incredible dig in have a taste each one's so different, but that's what makes it great! You can try the relish on your own or share it with friends.

"WEBVTTKind: captionsLanguage: enin case you don't know our mission here at sorted is to get people into the kitchen talking about and cooking great food because of this the guys at Tesco have asked us to take some everyday ingredients and use them to create three incredible dishes this week we're looking at cooking onions don't click away we thought the same but Ben's actually convinced us that you can do some pretty cool things with them which is why we're going to show you three of our very favorite onion recipes here they are I'm making a caramelized onion Tart I'll be making a sweet onion relish but first up Ben and I are going to be making some onion baries the barges start the same way as all three onion recipes by peeling and slicing four onions there's a lot of onions it is a lot of onions but get it out of the way and everything else is really simple you're going to do the batter which is gr flour now this is brilliant cuz it's glutenfree it's made from chick piece oh which means you can actually you know the middle of a bargie kind of a little bit Morey and study and soft and full of flavor not a problem but you still with the crispy outside okay we're going to add in our own awesome spice blend ground cumin ground coriander paprika fen's turmeric salt to add to that the water yep while you're doing that I'm going to chop up some coriander mix everything together and that's a batter done I always have the pre-made baries at home but they're Never As Good As the ones you get in the restaurants no you have to cook a bargie fresh to get that really kind of crispy outside soft inside that the pre-made ones more kind of mushing the way through fine but better if you can make yourself I've been around Jamies before for a curry and the curry was really nice but I felt like it could have been accessorized so I'm glad you're learning how to make these barges next time bargie a clock have one of those twoo now look loads of onions going into that batter give that a good mix together and there we go that's the batter done yep get it all in perfect at this point very very simple we're going to cook them in oil that's been heated to 180° C simply ton globules into our oil and they take about 3 or 4 minutes that is some great globul tongueing look at those once they're crispy and golden it's these straggly bits you want drain them get get rid of excess oil and then we're just going to serve them with a section of dips we've got mango chutney and riter what do you reckon to these bad boys though they they look like fried spiders oh golden crispy barges one of the two but look at how easy they are they're brilliant they're gorgeous they're lovely they are onion baries sorted next up our sweet onion relish which is basically a condiment you can serve with so many different things starts exactly the same way four onions peeled and sliced if you can do that nah we got some we made earlier look at that use those then into a pan with a shot of oil I'm going to cook those about 10 minutes with the lid on so they soften and sweeten there you go M you can start prepping for your next one oh oh just what I've always wanted next up we're going to take a clove of garlic and a knob of fresh ginger peel and finally dice both of those cant B what is so good about your sweet onion relish this is no normal relish all right it can be served with anything like anything maybe not anything but B ERS steak sausages hot dogs and even a cheese sandwich I you know I love a good cheese sandwich and you're right it kind of works it's best to keep the lid on cuz it's going to keep the steam in there it's going to cook and stop them from coloring too much but as soon as they're nice and soft and sweet after a few minutes we can add in your garlic my Ginger and a good pinch of salt and pepper they need another 3 or 4 minutes to carry on softening down in the meantime Dill a fantastic fresh herb if you can just chop that up nice and fine our mustard seeds go in now and they'll start to pop in all of that hot onion along with brown sugar mhm and white wine vinegar and then splash in a glass of white wine that smell is quite intense isn't it it is quite intense but remember this is something you serve with something else you have a little bit of it you want to be really strong it will make anything and then allow it to Bubble away so that all the wine reduces the sugar dissolves you end up with a nice sticky relish and there we go that's the sticky kind of onion ions you want the relish at this point add in a drained tin of sweet corn it's the pop of those kernels it's perfect it doesn't need cooking so at this point take it off the heat give it a good mix and there we go an awesome sweet onion Rel needs just one more ingredient added to it and that's D so sprinkle that in there mix the dill in it's colorful it's fresh it's Tangy it's kind of sweet it's amazing can we eat it like that now you can eat it like that now I think better off letting it cool down yep to count it into a jar you can make a big batch of this quite a way in advance then eat it that night makes life so much easier yeah or big barbecue it's just one thing L to worry about in the day isn't it and there we go quick question yeah does it go well with hot dogs and funny should mention that that is our sweet onion relish on a hot dog sorted and finally my caramelized onion tart which is beautiful it's a French classic and it uses sweet onions with salty an of these rich buttery pastry and it looks impressive and it tastes impressive too and simple Ben do you know what we need what do we need four onions peeled and chopped in a ball ready to go they need to go into a pan with a shot of oil and cook away for 5 or 10 minutes with the lid on until they're soft and sweet when I'm cooking French food it's all about classic combinations of flavors and th with onion a brilliant one so if you can just strip off the leaves of those and we'll chop it up it'll go into our onions as they soften onions soft and sweet now we can add on our thyme salt and pepper Li back on and cook it for another 5 minutes until they're almost Jammy at this point our onions are soft and pretty sweet naturally sweet because of so many sugars in the onions but we're also going to add some Casta sugar and balsamic vinegar yep they kind of counterbalance each other out and it makes a nice kind of sticky Chutney almost so the natural sugars that occur in the onions not enough we have to add the sugar to make the syrup with the vinegar you need to add that but actually onions are so naturally sweet anyway when you cook them long and slow most people don't consider how much natural sugar there is you one you wouldn't eat it like an apple but it has so so many sugars in there when you cook it long and slow they all release eat it like an apple don't do that just try it h your mouth why not I'm going to put it out there be nice it's an experiment no what are you going to give me just eat it what are you going to give me if I eat people are going to like this video if you eat that I'm not eating it for nothing are you going to do it or not oh that is not good oh it keeps on giving it's only going to get stronger should you move on with the recipe oh you won't be kissing anyone later next up fresh parsley if you can chop that nice and fine that's going to go into an onion Mak still struggling that is the caramelized onion that we need for our tart so the tart part comes in the form of puff pastry quick cheat pre-made pre-bought and just roll it out onto a tray cut a piece the size you want and then what we need to do is SC a border around the edge and that allows the pastry to rise to keep all the onion in the middle and what else we do to pastry you prick it with a fork or score it and this is so that all the butter can um Escape or do something like that and that will stop the middle bit from rising too much so the sides will rise and give you a nice border but onions can go in the middle and not rise adding all your parsley into here with all the parsley in there that's going to go onto our tart case shall I go and get the stuff we're going to decorate this with yeah so this is all about combining flavors we've got the sweet onions with a sharp Tang of vinegar now for salty anies beautiful a black pitted Olive in each segment there we go it needs 200° C in an oven for 15 minutes good job boys there we go it's beautiful buttery salty sweet caramelized onion tart with a few sprigs of th salted there we go told you they'd be good we weren't lying look incredible dig in have a taste each one's so different oh man good I combine my relish with your bargie oh check get that pastry on that now first things first make sure you subscribe to sorted food and secondly comment below and let us know which one is your favorite or if you did done something completely different with onions we want to hear about that too so let us know down belowin case you don't know our mission here at sorted is to get people into the kitchen talking about and cooking great food because of this the guys at Tesco have asked us to take some everyday ingredients and use them to create three incredible dishes this week we're looking at cooking onions don't click away we thought the same but Ben's actually convinced us that you can do some pretty cool things with them which is why we're going to show you three of our very favorite onion recipes here they are I'm making a caramelized onion Tart I'll be making a sweet onion relish but first up Ben and I are going to be making some onion baries the barges start the same way as all three onion recipes by peeling and slicing four onions there's a lot of onions it is a lot of onions but get it out of the way and everything else is really simple you're going to do the batter which is gr flour now this is brilliant cuz it's glutenfree it's made from chick piece oh which means you can actually you know the middle of a bargie kind of a little bit Morey and study and soft and full of flavor not a problem but you still with the crispy outside okay we're going to add in our own awesome spice blend ground cumin ground coriander paprika fen's turmeric salt to add to that the water yep while you're doing that I'm going to chop up some coriander mix everything together and that's a batter done I always have the pre-made baries at home but they're Never As Good As the ones you get in the restaurants no you have to cook a bargie fresh to get that really kind of crispy outside soft inside that the pre-made ones more kind of mushing the way through fine but better if you can make yourself I've been around Jamies before for a curry and the curry was really nice but I felt like it could have been accessorized so I'm glad you're learning how to make these barges next time bargie a clock have one of those twoo now look loads of onions going into that batter give that a good mix together and there we go that's the batter done yep get it all in perfect at this point very very simple we're going to cook them in oil that's been heated to 180° C simply ton globules into our oil and they take about 3 or 4 minutes that is some great globul tongueing look at those once they're crispy and golden it's these straggly bits you want drain them get get rid of excess oil and then we're just going to serve them with a section of dips we've got mango chutney and riter what do you reckon to these bad boys though they they look like fried spiders oh golden crispy barges one of the two but look at how easy they are they're brilliant they're gorgeous they're lovely they are onion baries sorted next up our sweet onion relish which is basically a condiment you can serve with so many different things starts exactly the same way four onions peeled and sliced if you can do that nah we got some we made earlier look at that use those then into a pan with a shot of oil I'm going to cook those about 10 minutes with the lid on so they soften and sweeten there you go M you can start prepping for your next one oh oh just what I've always wanted next up we're going to take a clove of garlic and a knob of fresh ginger peel and finally dice both of those cant B what is so good about your sweet onion relish this is no normal relish all right it can be served with anything like anything maybe not anything but B ERS steak sausages hot dogs and even a cheese sandwich I you know I love a good cheese sandwich and you're right it kind of works it's best to keep the lid on cuz it's going to keep the steam in there it's going to cook and stop them from coloring too much but as soon as they're nice and soft and sweet after a few minutes we can add in your garlic my Ginger and a good pinch of salt and pepper they need another 3 or 4 minutes to carry on softening down in the meantime Dill a fantastic fresh herb if you can just chop that up nice and fine our mustard seeds go in now and they'll start to pop in all of that hot onion along with brown sugar mhm and white wine vinegar and then splash in a glass of white wine that smell is quite intense isn't it it is quite intense but remember this is something you serve with something else you have a little bit of it you want to be really strong it will make anything and then allow it to Bubble away so that all the wine reduces the sugar dissolves you end up with a nice sticky relish and there we go that's the sticky kind of onion ions you want the relish at this point add in a drained tin of sweet corn it's the pop of those kernels it's perfect it doesn't need cooking so at this point take it off the heat give it a good mix and there we go an awesome sweet onion Rel needs just one more ingredient added to it and that's D so sprinkle that in there mix the dill in it's colorful it's fresh it's Tangy it's kind of sweet it's amazing can we eat it like that now you can eat it like that now I think better off letting it cool down yep to count it into a jar you can make a big batch of this quite a way in advance then eat it that night makes life so much easier yeah or big barbecue it's just one thing L to worry about in the day isn't it and there we go quick question yeah does it go well with hot dogs and funny should mention that that is our sweet onion relish on a hot dog sorted and finally my caramelized onion tart which is beautiful it's a French classic and it uses sweet onions with salty an of these rich buttery pastry and it looks impressive and it tastes impressive too and simple Ben do you know what we need what do we need four onions peeled and chopped in a ball ready to go they need to go into a pan with a shot of oil and cook away for 5 or 10 minutes with the lid on until they're soft and sweet when I'm cooking French food it's all about classic combinations of flavors and th with onion a brilliant one so if you can just strip off the leaves of those and we'll chop it up it'll go into our onions as they soften onions soft and sweet now we can add on our thyme salt and pepper Li back on and cook it for another 5 minutes until they're almost Jammy at this point our onions are soft and pretty sweet naturally sweet because of so many sugars in the onions but we're also going to add some Casta sugar and balsamic vinegar yep they kind of counterbalance each other out and it makes a nice kind of sticky Chutney almost so the natural sugars that occur in the onions not enough we have to add the sugar to make the syrup with the vinegar you need to add that but actually onions are so naturally sweet anyway when you cook them long and slow most people don't consider how much natural sugar there is you one you wouldn't eat it like an apple but it has so so many sugars in there when you cook it long and slow they all release eat it like an apple don't do that just try it h your mouth why not I'm going to put it out there be nice it's an experiment no what are you going to give me just eat it what are you going to give me if I eat people are going to like this video if you eat that I'm not eating it for nothing are you going to do it or not oh that is not good oh it keeps on giving it's only going to get stronger should you move on with the recipe oh you won't be kissing anyone later next up fresh parsley if you can chop that nice and fine that's going to go into an onion Mak still struggling that is the caramelized onion that we need for our tart so the tart part comes in the form of puff pastry quick cheat pre-made pre-bought and just roll it out onto a tray cut a piece the size you want and then what we need to do is SC a border around the edge and that allows the pastry to rise to keep all the onion in the middle and what else we do to pastry you prick it with a fork or score it and this is so that all the butter can um Escape or do something like that and that will stop the middle bit from rising too much so the sides will rise and give you a nice border but onions can go in the middle and not rise adding all your parsley into here with all the parsley in there that's going to go onto our tart case shall I go and get the stuff we're going to decorate this with yeah so this is all about combining flavors we've got the sweet onions with a sharp Tang of vinegar now for salty anies beautiful a black pitted Olive in each segment there we go it needs 200° C in an oven for 15 minutes good job boys there we go it's beautiful buttery salty sweet caramelized onion tart with a few sprigs of th salted there we go told you they'd be good we weren't lying look incredible dig in have a taste each one's so different oh man good I combine my relish with your bargie oh check get that pastry on that now first things first make sure you subscribe to sorted food and secondly comment below and let us know which one is your favorite or if you did done something completely different with onions we want to hear about that too so let us know down below\n"