Caramelised Onion Relish

A community recipe by Tinaponders

Not tested or verified by Nigella.com

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Introduction

As with most of my cooking, I make it up as I go along. This is an approximation of what I put in but please adjust to taste and add whatever takes your fancy. This is what I make up for myself, a generous portion for one.

Ingredients

Serves: 0

Metric Cups

1 large onion (halved, thinly sliced)
2 teaspoons brown sugar
2 teaspoons red wine vinegar
1 pinch of salt
black pepper (to taste)
2 teaspoons butter
1 drop oil (mild oil)

1 large onion (halved, thinly sliced)
2 teaspoons brown sugar
2 teaspoons red wine vinegar
1 pinch of salt
black pepper (to taste)
2 teaspoons butter
1 drop oil (mild oil)

Method

Caramelised Onion Relish is a community recipe submitted by Tinaponders and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Slowly cook the onions with a pinch of salt, in butter and oil until coloured and soft.

Add the sugar and vinegar and continue to cook on a slow heat until sticky and reduced.

Allow to cool and serve.

Slowly cook the onions with a pinch of salt, in butter and oil until coloured and soft.

Add the sugar and vinegar and continue to cook on a slow heat until sticky and reduced.

Allow to cool and serve.

Additional Information

I love this just as it is served with pate and toast or with the wild mushroom open pie. You can amend amounts to suit your taste. You could also use balsamic vinegar instead of red wine, use red onions, add garlic, tomatoes, peppers or whatever you fancy.