Make Your Own... Onion Relish

I have had enough red onion jam. Ten years or so ago it was 'the' ingredient to have. Added to rare beef sandwiches in cafes, served with pate in restaurants, along side sausages at gourmet BBQ's or mixed into dressings for designer salads.

Don't get me wrong I love a good red onion jam; made with Spanish onions, brown sugar, thyme and balsamic vinegar. It makes my meal when I have bangers and mash.

There are however, other alternatives. Any onion is sweet and aromatic when cooked slowly. Brown onions are perfect for an onion relish that has the sweetness of caramelised onions while keeping a necessary savouriness.

I like to keep this relish in balance.The apples help create the texture of a sweet onion jam while the caraway seeds add to the savouriness.

A new favourite ingredient to cook with,I use this onion relish when I don’t want to tear up cutting onions.

It adds a delicate onion flavour that only a long, gentle cooking time will create. Add it to mince meat when making meatballs, mash potatoes, soups and sauces.

2 green apples, peeled and grated
5 brown onions, sliced
1 teaspoon caraway seeds
½ cup caster sugar
½ cup apple cider vinegar

Place the apples in a medium saucepan over low heat. Cover with a lid and cook for 10 minutes or until the apples release juice and are translucent.

Add the onion and cook, covered for 20 minutes or until the onions are very soft.

Add the caraway seeds, sugar and vinegar. Season with salt and pepper. Increase heat to medium and cook, stirring for 10-15 minutes or until the onions are translucent and slightly thickened.

Remove from the heat. Place in sterlised jars or containers and seal. Leave to cool before refrigerating.

This onion relish will keep for 4 months, refrigerated or 2 months unopened in your pantry.


chantelle said...

Hi Jessica

I found your blog years ago and have been an avid fan ever since.

ive recently moved to london (from sydney) and while i sort out accomodation/job etc im staying with family.
family being what it is, they refuse to let me pay rent while i am unemployed and so the only way i can pay them back is with food....
cooking them dinners, packing lunches and filling them with after-dinner decadent desserts is my rent at the moment and i could definitey get used to this!

tonight i am going back to an old classic - your braised potatoes.... it never fails to dissapoint.

thanks for keeping up your blog, i love it!

Jessica said...

Hi Chantelle,

Thankyou for the kind words!!!!

Funny thing - years ago while I lived with my brother in the UK i paid my board the same way!!!!

Happy cooking




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