Caramelised & Burnt Onion Relish

Clare Chambers


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.


☆☆☆☆☆ 0 votes

5 x 8oz jars
30 Min
1 Hr 30 Min
Stove Top


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  • 2 kg
    red onions - sliced
  • 50 g
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    stem ginger - finely chopped
  • 30 g
    yellow mustard seeds
  • 1
    sprig rosemary - 5cm length
  • 750 g
    soft brown sugar
  • 375 ml
    balsamic vinegar

How to Make Caramelised & Burnt Onion Relish


  1. Place the onions, butter and oil in a large saucepan or maslin pan and cook over a gentle heat until onions are translucent.
  2. Add 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.
  3. To 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.

Printable Recipe Card

About Caramelised & Burnt Onion Relish

Course/Dish: Salsas, Jams & Jellies
Main Ingredient: Vegetable
Regional Style: English

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