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.