Red Onion Relish

I’ve always got a couple of jars in the pantry with red onion relish. Easy to make and it keeps very well. Serve it with cheese and crackers, or my favourite, with roasted veggies on Turkish. They also do nice stirred through a quinoa salad and are a huge hit with hamburgers. 

I’ll add some to through the bread next week, having a taste for French Onion Bread.

Red Onion Relish:

5 red onions, halved then finely sliced

3 tablespoons neutral oil

2 tablespoons brown sugar

5 tablespoons balsamic vinegar

2 tablespoons fresh thyme leaves

1 tablespoon yellow mustard seeds (optional)

Put all the ingredients in a thick bottomed pot on medium heat. The trick is to go slow and long, stirring occasionally. You might want to add a little water, to keep it from burning too quickly. 

After about 50 minutes, the onions will be nice and syrupy.

Spoon into jars and keep in the fridge, or use the proper canning technique for pantry storage.

How about these very cute appetisers? 

A spoonful red onion relish in the middle of a quartered piece of puff pastry. Add some goats cheese (I had some leftover feta on hand). Into the oven for 15-20 minutes until golden and you are ready for a party. 

 

Not much to it, but the result looks fancy.