It seems that in the last few weeks, a lot of the meals I’ve cooked have called for caramelised onions in one fashion or another. Or, you know, I thought it was good idea to add caramelised onion relish as a condiment.
Sidenote – The terms relish and chutney vary depending on the cuisine, the region, even down to the personal preference of the cook. There is also a popular argument that relishes are savoury and chutneys have sweeter flavour profiles. Call them what you will, they are both yummy so let’s leave it at that.
Now this is just the basic recipe. You can dress it up with different herbs, or you can make it into a jam by ditching the balsamic vinegar, adding an additional tablespoon of brown sugar and ¼ cup of red wine vinegar or a mixture of red wine vinegar and port, and cook it all down for a little longer.
Caramelised Onion Relish
Makes approximately one and a half cups of onion relish.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 large brown onions (finely sliced or finely chopped)
- 1 tablespoon thyme
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- Salt to taste
- Heat the butter and oil in a dutch oven or a large, heavy-based frypan over low heat. Add the onions and thyme and stir to combine. Cover and cook slowly over low heat for 15 to 20 minutes, stirring occasionally.
- When the onions have softened and turned golden in colour, add the brown sugar, balsamic vinegar, salt to taste and stir to combine.
- Cover and continue to cook over a low heat for another 10 to 15 minutes, stirring occasionally, until the onions are caramelised and sticky.
- Use as a flavour-booster while the relish is still warm. Otherwise, once the onion relish is at room temperature, store in a sterilised jar in the fridge for up to three to four days.