Caramelised Onion and Balsamic Relish |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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A recipe from Australian Womens Weekly. Great for sandwiches or steaks. Makes about 3 cups and should keep refrigerated for up to 3 months. A gluten-free recipe. Inexpensive to make, much cheaper than store bought. Use a mandolin or food processore to slice the onions quickly and finely Ingredients:
1/3 cup olive oil (80 mls) |
4 large red onions, thinly sliced |
2 cloves garlic, crushed |
2 teaspoons yellow mustard seeds |
1/3 cup firmly packed brown sugar (75 grams) |
2/3 cup balsamic vinegar (160 mls) |
1/2 teaspoon salt |
Directions:
1. Finely slice the onions. Much easier with a mandolin or food processor.
2. Heat the oil in a large deep frying pan.
3. Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
4. Stir in the mustard seedsand cook a further minute.
5. Add the brown sugar, balsamic vinegar and the salt.
6. Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
7. Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.
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