Caramelised Onion Relish

Lilibeth (slightly modified by foodlovers)

4 tablespoons olive oil
6 large onions, chopped
2/3 cup sugar
1/2 cup balsamic vinegar
1/3 cup brandy
1/3 cup honey
7 sprigs fresh rosemary, stems removed
1 teaspoon salt
1/2 teaspoon ground pepper

Method

Heat oil in a large open saucepan, add onions and cook until soft and translucent on medium high heat.
Once softened, lower heat to medium or medium low, and continue to cook onions, stirring at times until brown and caramelised. This will take a quite a while.
Add remaining ingredients and simmer on low stirring occasionally until the jam reaches the gel point. To test jam, place a small plate in the freezer for at least 10 minutes. When jam starts to get thick, remove from heat and spoon a bit onto the frozen plate, and place back in freezer for 2 minutes. If the jam barely moves and looks like a proper jam, it is done. If the jam pools juice and looks loose, place pot back on stove until thicker and test again.
Pour hot jam into sterlised 5 x 175ml jars and seal.  Let cool and store in a dark place. Refrigerate any excess.

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8 thoughts on “Caramelised Onion Relish

  1. This sounds really nice especially as we have a excess of onions this year but what could we replace the brandy with as my wife and I do not use any alcohol at all.
    Cheers
    bruce

  2. Yip agree, it sounds like a great recipe :-) Hope to try it real soon……………. Always wish that when you go to print the recipe off – that there would be an option to either print with (or without) the photo/picture. Can this be something that can be changed on this website???

  3. I agree with Bruce & as I don’t want to put brandy in it I thought I would try red wine vinegar. Not sure whether to put the same amount in as the brandy? Any thoughts?

  4. i would love to see the option to print off recipes with their photos onto 1 page. i always have to copy them to a word document and then edit it.

  5. Made this yesterday, tastes absolutely amazing, beautiful with cheese and crackers!! I used 4 sprigs of rosemary (about 1.5 inches long) and that was plenty. Would be a good one to double as it doesn’t make alot.