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This onion relish has a rich, sweet and tangy flavour that compliments most meat dishes, be it sausages, pate or roast poultry. It can also be used to complement other sauces. Onion relish is sometimes referred to as onion marmalade because when it is hot it can be sealed in a jar like jam and kept for a considerable period of time. The relish can be eaten hot or cold, either way it is still really nice.
- 300g onions (3)
- 30g unsalted butter
- 2 tablespoons olive oil
- 60ml brandy
- 500ml beef stock
Preparation Time: 5 minutes
Cooking Time: 1 hour
- Thinly slice the onion and measure out the stock and brandy.
- Place the butter and olive oil in to a large frying pan over a medium heat, when the butter has melted and is fizzing add in the onion.
- When the onion is starting to turn a golden brown colour turn the heat right down to the lowest setting and cook for 40 minutes.
- After the time the onion will have shrunk dramatically and should have a deep golden caramel colour.
- Turn up the heat to medium and add the brandy. After about 1 minute, when the brandy has been absorbed into the onions, add the stock and give it a good stir.
- Boil the liquid until it has become a thick syrup around the onion.
- Serve, either hot or cold.
- At step 7, you could place the finished relish into a sterilised jam jar, seal it and keep it for when ever you fancy, or even give it as a gift to someone. This quantity will approximately fill one 250ml jam jar.