Red Onion Relish2014-08-27
- Servings : 4
- Prep Time : 10m
- Cook Time : 1:20 h
- Ready In : 1:30 h
A delicious and tangy relish. Serve with bruschetta as well as cheese.
- 75 grams butter
- 1 kilo(s) red onions, thinly sliced
- 1 teaspoon(s) salt
- 150 grams caster sugar
- 375 mL red wine
- 4 tablespoon(s) red wine vinegar
- 2 tablespoon(s) balsamic vinegar
Melt the butter in a deep saucepan over medium heat; add onions, sugar and salt. Cook slowly over a low heat, stirring every so often, until the onions have softened and most of the juices have evaporated, about 40 minutes.
Add red wine, red wine vinegar and balsamic vinegar. Stir to mix, then continue to cook for another 30 to 40 minutes or until the onions have caramelised and the sauce is like a syrup.
Remove from the heat. When it has cooled down, spoon into sterilised jars and seal with a lid. Can be stored for up to two months.