This relish is a favourite in our house because it jazzes up any meal. It’s delicious on homemade burgers or paired with poached eggs, sorrel and roasted tomato on Sundays.
Yes there will be tears in the cooking process but it will all be worth it in the end.
2 tbs olive oil
600gms red onions, thinly sliced (we prefer these as they are sweeter than brown onions)
A few sprigs of thyme from the garden
2 tbs brown sugar
2 tbs balsamic vinegar
- Sterilise glass jars and lids immersed in a pot of boiling water for 20mins then place in warm oven. Jars should be filled whilst still hot.
- Heat oil in saucepan over medium heat.
- Add onion and thyme.
- Cook, stirring occasionally for 15-20mins or until onion looks cooked.
- Add sugar.
- Cook, stirring for 3mins.
- Add vinegar and ½ cup of cold water.
- Bring to the boil then reduce heat to low.
- Simmer, uncovered for 5mins or until mixture thickens.
- Remove jars from oven and fill with relish.
- Place lids on jars immediately.
- Refrigerate once jars have cooled.
- Providing jars have been adequately sterilized your relish should keep in the fridge for 6 months.
Tip: We use a mandolin to slice the onions quickly and evenly therefore reducing aforementioned tears. Enjoy.