Caramelised pink onion relish

Caramelised pink onion relish

PT1H

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I adore onions. Rarely a day goes by without chopping at least one. But poor old onions rarely get to stand centre stage in a dish. They are mostly used to add extra flavour, then left to play second fiddle to the more starry vegetables of the show. But onions don’t just have to be the base of a sauce or stew, they have enough substance to stand alone. These onions work beautifully stuffed and roasted or turned into French Onion Soup, but this caramelized onion relish ticks all the boxes for flavour, speed and versatility.

I whipped this relish up in 20 minutes and you can eat it all at once on top of hotdogs or inside burgers, or you can even turn it into onion gravy for your bangers and mash, by stirring in a spoonful of plain flour before adding chicken or beef stock. You can even, if you so desire, eat it straight off the spoon.

You can leave it to cool in a sterilised jar and pile it high on cheese and biscuits or serve it with cold cuts. You can easily double or triple the recipe below and decant into pretty little jars to make economical homemade Christmas gifts. Trust me when I say, your friends and family will thank you for it.

  • 4 pink onions, peeled and finely sliced into half moons
  • 1 knob of butter, large
  • 1 dash of oil
  • 1 tsp salt
  • ground black pepper
  • 2 tbsp of light muscovado sugar
  • 2 tbsp of red wine vinegar
1
Sweat the onions in the butter and oil over a gentle heat until they are very soft and tender
2
Increase the heat slightly and stir the onions until they are golden. Stir in the salt and pepper, followed by the sugar. Stir until the sugar has dissolved and then add the vinegar
3
Leave to simmer, stirring every now and then, until the onion relish is sticky and reduced. Eat immediately or spoon into sterilised jars and store in a cool place
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