6 x medium white onions sliced in half moons
This is another one of those recipes that’s not so much a recipe as a way of creating something supremely tasty from only three ingredients plus time and some heat.
Get a large pan or saucepan onto a high heat. Allow the pan to heat fully before adding a lug of olive oil, turning the heat down and adding all the chopped onions. Stir them well until the heat has gone down in the pan and they stop sizzling.
Next cover the pan of onions and leave over a very low heat for thirty to forty five minutes, stirring occasionally, until all the liquid has disappeared. Now add a glug of a good balsamic vinegar, stir this in and leave it for ten minutes until this too has disappeared and repeat this last step again, adding more Balsamic Vinegar, stir it in well and leave over a low heat until all the liquid has evaporated.
Now you’re ready to serve, hot over a freshly cooked burger or steak; or if you allow this to cool it can be stored in a refrigerated, sterilised glass jar for about a month, to be used cold on sandwiches or salads or reheated.
4 large red onions
1 clove of garlic
3 tablespoons of light muscovado (or brown) sugar
6 tablespoons of red wine vinegar
Start by cutting your onions. I like to do a mix of rings, half moons, chunks and diced to give some variety to the texture. Also finely dice the garlic.
Get a large pan onto a medium heat, If you have a sauté pan with a lid this is your best option. Once the pan is up to temperature add a good lug of olive oil and get all the onion and garlic in, fry this gently for 4-5 minutes until the onions start to soften, then reduce to a low heat and cover them.
Continue to cook like this for about 15 minutes stirring occasionally so they don’t stick. Then add the red wine vinegar (I use a red wine vinegar with raspberry juice, for extra colour) and 2 tablespoons of muscovado sugar. Mix this together and cover again.
Let this simmer for 20-25 minutes, or until most of the liquid has disappeared, again stirring occasionally so nothing sticks.
Mix in the final tablespoon of muscovado sugar and cover for a further 10 minutes, at which point all the liquid should have disappeared – if not give it another few minutes.
When all the liquid has gone this can be served immediately with any hot meats (particularly wonderful with a plain rare steak) or allow it to cool and transfer it to a sealed container and store in your fridge to use cold on sandwiches, with cheese or pretty much any way you would normally use a relish.