you hi everybody Robert Jones back in the kitchen with you today and we are making the relish the red onion relish to go with the pulled pork sandwiches now if you are making pulled pork sandwiches don't have to have relish and if you are making relish you don't have to have pulled pork sandwiches this is a perfect opportunity for you to make some goodies for your Thanksgiving table your Christmas table you're a fourth of July table whatever you want um it'll be good so we're gonna make this red onion relish it's gonna be slightly sweets perfect for sandwiches or putting on turkey or whatever else so hang with me well let's get going okay the first thing you're going to do is going to put a half a cup of butter into your crock-pot there we go and then you're going to put in five cloves of garlic I have some pre chop stuff here so about five cloves work in there then you're going to put a quarter cup of olive oil into their also in this bowl I have two thirds a cup of brown sugar and a little bit of cayenne you can use red pepper flakes if you like I just that's what I have so it goes in the barrel okay and we're also going to add about 1 tablespoon of dried thyme if you have fresh should be great I just didn't have any and I didn't have any friends and had any right now okay she gonna set this on your crock-pot thing just for a couple minutes to let it get warm and note the butter while we cut up the onions all right you guys now just comes the cutting on the onions part so I'm gonna fast-forward through this for you guys okay so now we just want to chop all of these suckers up I got myself a bowl just too sick of the sight here make it easy I are for me okay so when we're chopping these all I want to do is you just want to take the little nub off cuz it's dry and yucky and then we're just gonna I'm just going to cut these in half this way leaving the root on and then just nice thin slices for the relish for the jam and into the bowl all right and when you're done you're going to have a bowl that looks like this if you'd like to know more about chopping onions I'll put a link and you guys can check out the onion chopping the Joe okay so set your onions aside and then we have our fabulous crock pot a little in here and I had turned it on now we have our stuff in here we have our oil we have our butter we have our herbs or sugar gonna mix this around sorry I guess can really see that can you see that a little bit I just wanted to try to chop up the sugar a little bit and mix around the butter get the garlic situated just take your onions and put them in your pot it's gonna seem like a lot don't worry they're really going to cook down it should be about just about full and that's just about full there we go all our onions in the potty pot okk i can't really stir this right now because it's a little full you guys can see it's a little faux so it is on what is it on it is on high I've got it on the set for two hours and then after two hours I'm going to come back and check it and give it a stir and we'll go from that see you in two hours all right you guys let's check out the onions you can see that they've cooked down quite a bit already it's been about three hours so I'm just checking on them oh it smells so good you can see they've cooked down and I want to get the the butter and the spice is mixed in oh wow is really strong onion smell so this is going to take a while just wanted to give it a check and give you an update so here's where we are and i'm going to make sure put it back on high stall down up in there ok and i'm going to leave it so the lid is just a slight crack open so it can evaporate a little bit alright see in a few more hours all right just checking on our onions here giving them a little a little stir still cooking not cooking as fast as i thought they would not keep letting them go ok guys it's been over night to thread about eight hours of cooking time and voila you get this and i don't think you guys can see that kind of hot yes you there we go cooked onions they got some juice at the bottom there i left the lid a little eschewed last night when I went to bed so that it could dehydrate a little bit because that's what you're supposed to do now we're going to add two cups of Shiraz it's the red wine i happen to have on hand so that's going to go in there we're also going to add six ounces of vinegar and 6 ounces of vermouth or port i am using vermouth okay I'm going to crank this back on high I'm going to leave the lid a jar again and we're going to reduce this down for about two two or three hours and then we should be pretty close to done so we just want to get this liquid reduced down so that we get to concentrated flavors all right to do the process we'll see you in a bit hi everybody and welcome back to onion making relish okay you guys so I cook this overnight you can see the can you guys see that there we go put it up in the light you guys can see the onions are nice and dark and they smell delicious and everything else now if you notice mine look kind of dry I removed all the liquid for this a little while ago because I was getting impatient with it I wanted to be done with the video and he'll move on in my life but theoretically if I was making this for big crowd or you guys can just keep this on for a couple more hours leave the lid off and let it reduce on its own if you don't want to do that like I did after cooking the onions are nice and soft I took out the liquid and I put it in a pot like this i added a half a cup of more sugar so it's a nice thick liquid you can see it's still hot and then I'm going to pour back in here I'm going to make those onions nice and sweet again and also they're going to be very tangy because we reduced down all that wine and the vermouth and everything else so the relish is going to be really sweet sour it's going to have that the brown sugar and the wine all that kind of stuff in there you go now you can see it's a nice moist jam okay so this is ready let's make our pork sandwiches on the other video and then you guys can see I'll do a little bit of taste of this and a little bit of taste of that alright see in a minute all right you guys it is a moment you've been waiting for whoo to see me a sweat a little more oh it's 92 degrees and i'm making everything hot all right you guys check him out this is our onion relish onion relish looks dark and good you can see it is caramelized and tasteless you can smell the spices you can smell the sugar mmm mmm really really good um it's gonna be great on the sandwich and I could just eat this it's just good luck pickled onions that's delicious all right guys tracked eps out now I'm going to put you in touch with the sandwich tastings you can see how this looks on a sandwich all right you guys check this out sandwich it looks like a big ol mess on a plate but that's what it's supposed to do it's pulled pork sandwich and the cut in half so i can actually try to eat it on camera for you guys you can see the dark part is the onion and the light part is the pork so let me see how am I gonna eat this and try all right you guys making a mess all over my face mmm-hmm I know what I'm having for lunch where you have lunch all right you guys I hope you enjoyed learning how to make this red onion relish the stuff is delicious you're gonna love it try it you can also make a half batch you don't have to make this much but it is the perfect accompaniment to take to a party or having a sammich just think how good your turkey sandwich is gonna take with this method on you will be the talk of the lunch room all right you guys hope you enjoyed this if you did give me a thumbs up if you haven't subscribed already love to have you come back what that means you get notifications when new videos come up also you can subscribe for recipes I send out the recipes in a printable format if you want to email me it's eudaimonia smark too just like the channel name above or below eudaimonia at mark 2 @ gmail.com you can also check out the blog all the links are down below snapchat me instagram me facebook me do all that kind of good stuff alright guys thanks for coming and be in here with me take care