This is a sweet onion relish, very nice on sandwiches/burgers and particularly good with cheese.From Everyday Cooking by Allan Campion and Michele Curtis
80ml (1/3 cup) olive oil
4 onions, sliced into rings (but not wafer thin)
2 cloves garlic, peeled
1 small red chili, halved (optional)
2 sprigs of thyme (I used mixed Italian herbs)
Salt and freshly ground black pepper
1 tsp yellow mustard seeds
1 tsp mixed spice
125ml (1/2 cup) white wine vinegar
90g (1/2 cup) soft brown sugar
Heat oil in large pan and add onions, garlic, chili (if using) and herbs. Season well with salt and pepper. Cook for about 20 minutes on low heat, stirring often, until onions are soft and turn a pale gold colour (mine didn't do that as they were spanish onions, but I just cooked them until they were soft and wilted).
Add remaining ingredients and bring to the boil. Stir well to ensure brown sugar dissolves. Reduce to a simmer again and continue cooking until mix has a shiny, jam-like consistency. Taste and check seasoning - I needed to add salt again at the end.
Spoon into sterilised jars, keeps in fridge for 3 - 4 weeks. Makes about 3 cups.
A note from me : when you've finished cooking, it might look like the onions have gone too soft and mushy, and there's too much oil. But after it's sat overnight in the fridge, the onions will plump up again and absorb a lot of the liquid back in.
Also, we chopped the onions using the slicing blade on the food processor. I think using a mandoline would slice them too thinly.
Cheers, Celia
