caramelised & burnt onion relish
I love this relish - in both its forms. I thought I was the only one who liked the taste of burnt fried onions, but I get friends and family asking for jars of burnt onion relish. It is reassuring to know I am not the only strange person around. This does not have to be kept for a couple of months to mature and can be eaten immediately. Whilst, the burnt version says and tastes of burnt onions there is no burning of the onions in the process. Don't be tempted to burn the onions prior to cooking the relish as this will not taste very nice and would be rather bitter.
prep time
30 Min
cook time
1 Hr 30 Min
method
Stove Top
yield
5 x 8oz jars
Ingredients
- 2 kilograms red onions - sliced
- 50 grams butter
- 2 tablespoons olive oil
- 2 tablespoons stem ginger - finely chopped
- 30 grams yellow mustard seeds
- 1 - sprig rosemary - 5cm length
- 750 grams soft brown sugar
- 375 milliliters balsamic vinegar
How To Make caramelised & burnt onion relish
-
Step 1Place the onions, butter and oil in a large saucepan or maslin pan and cook over a gentle heat until onions are translucent.
-
Step 2Add the remaining ingredients and stir until the sugar dissolves. Bring to the boil and simmer until dark in colour and sticky 1 hour approximately. Make sure you give it a stir every 15 minutes. Pour into sterilised jars and seal. Cool fully before labelling.
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Step 3To turn this into Burnt Onion Relish simmer on the lowest heat possible for 2 to 4 hours. Taste occasionally and when the burnt onion taste appears and there is barely any liquid left it is ready.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Salsas
Category:
Jams & Jellies
Keyword:
#Ginger
Keyword:
#Onion
Keyword:
#balsamic
Keyword:
#relish
Keyword:
#caramelised
Ingredient:
Vegetable
Culture:
English
Method:
Stove Top
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