One of the jars went to Jim and Ros, whom I live with. It's been sitting in the fridge since December, taunting me. See, I've tried to get that lid off, but would it open? No. Finally, after several aborted attempts, Jim managed to release the relish from its glass prison. Praise whomever you like, this was a very happy moment. Having been reminded, after months of abstinence, of how tasty it is, I've decided it's time for a new batch...
This time I'm going to shake things up a bit and try a slightly different recipe, using brown onions rather than red (also a bit cheaper, which is always nice), with middle-eastern influences (still Donna Hay), as opposed to the more mediterranean flavour of the original batch (onion, lemon and thyme).
8 brown onions, sliced
1 tbsp cumin seeds
1 tbsp coriander seeds
3 cups white wine vinegar
2.5 cups brown sugar
- Place onions, seeds and vinegar into saucepan and allow to simmer over medium-high heat for 15 minutes.
- Add brown sugar and cook, uncovered, for an hour, or until onions are cooked and syrup is thickened.
- Pour into sterilised jars and seal immediately - makes about 5 cups.
1/2 cup olive oil
2kg red onions, peeled and cut into wedges
3/4 cup thyme leaves (stripped from the branch) - I used sage
1/2 cup lemon zest
1 cup brown sugar
1 cup (8 fl oz) white wine vinegar
salt and pepper to taste
- Heat a large deep saucepan over medium-high heat. Add the oil and onions, cover and cook, stirring occasionally for 40 minutes or until the onion is holden and caramelised.
- Add the thyme, lemon zest, sugar, vinegar, salt and pepper and stir until the sugar is dissolved. Cook for a further 10-20 minutes or until thick and syrupy. Makes 5 cups.