Caramelised Onion Relish

Sorry for my lack of posts recently. It has been a busy time lately and life seems to have got in the way of cooking. Now October is here my mind has started to wander to all the wonderful Autumnal foods and flavours. I shall start pickling onions next week, but this year I decided to make some homemade relish too. I normally buy a pot of Caramelised Onion Relish at Christmas time, I just love it with cold cuts of meat, it's also wonderful with goat's cheese, on a pizza or in a quiche. (I must add that it's great in a cheese toastie too!) I made a huge pan of relish yesterday, the smell in the kitchen was divine as it bubbled away. The relish now needs 4-6 weeks to mature, but from the texture and smell in the jars, it looks to be a winner. Back soon, Lucie x



Caramelised Onion Chutney

Onion chutney requires only a few ingredients - onions of course (any will do, but red onions give the nicest colour and sweet taste), a vinegar - sherry, red wine, or balsamic are all ideal, and brown sugar, together with some bay leaves and peppercorns for flavour.



Chop 6 large onions as coursely or finely as you like and heat with a small amount of sunflower oil in a stainless steel pan until they are soft. Add 3 cups of your chosen vinegar (or a mixture of vinegars) and 3 cups of brown sugar, and drop in a couple of bay leaves and 15-20 crushed black peppercorns. Bring the mixture to the boil and then simmer gently for 1 to 1 1/2 hours until the onions have gone translucent and all the liquid has evaporated.



Pour the hot mixture straight into small (200g) sterilised jars, seal, and store somewhere cool and dark or in the fridge. The chutney should keep for at least 6 months. To ensure the chutney can keep even longer (1 year plus), put the sealed jars in boiling water and simmer for 15 minutes. Line metal jar lids with greaseproof paper to protect them from the vinegar in the chutney.

Chutney should be left for 4-6 weeks to mature allowing all of the wonderful flavours to develop and mix