Red Onion Relish

This relish has a really good balance between acid and sweet and will keep for ages in a jar in the fridge. This was made to accompany a brie fondue, but I have plans in the future to bake this into a filo or puff pastry parcel. It also makes THE BEST cheese and onion toastie!

I find that homemade chutneys and sauces are a really simple way to jazz up leftovers, crackers and cheese or cold cuts. They are straight forward to make but they do require a bit of time. I think the end result is always worth it though, as I always make at least double the amount I need to that I can keep it for later.

THINGS YOU WILL NEED

Medium Sized Saucepan with Lid

Spatula/ Wooden Spoon

Tablespoon

INGREDIENTS

5 Medium Sized Onions

Bay Leaf

25g Butter

1 tbsp Treacle

50g Brown Sugar

100ml Red Wine

100ml White Wine Vinegar

Black Pepper to taste

1) Whizz in a food processor or finely chop 2 onions and cut the remaining onions into thin slices. Keep them in separate piles.

2) Melt the butter in a saucepan and soften the finely chopped onions with the bay leaf until translucent. Add the wine, vinegar, treacle and sugar and stir until dissolved. Mix in the sliced onions, making sure everything is well coated. Leave on a low heat for at least one hour, or until only a few tablespoons of liquid remain at the bottom of the pan.

3) Your onions should be darkening and softening, but will still be a bit stringy. Give them a taste and season with pepper, more sugar or vinegar as needed. Put the lid on the onions and leave them (still on the lowest heat) to continue softening and caramelising for another hour or two.

Your relish is finished when the remaining liquid is closer to the texture of treacle and coats the onions well. The onions will be dark, glossy and slightly sticky. They will just about hold their shape but melt in the mouth with little resistance. Allow this to cool before serving.