Red onions cooked slowly, then simmered with brown sugar, red wine vinegar and balsamic into a sticky, jammy relish for cheese and sausages. Serves 8.
4piece
2tbsp
3sprig
0.5tsp
75g
75ml
2tbsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 2tbsp | — | — | |
| 3 | | 3sprig | — | — | |
| 4 | | 0.5tsp | — | — | |
| 5 | | 75g | — | — | |
| 6 | | 75ml | — | — | |
| 7 | | 2tbsp | — | — |
Lay the onions on the chopping board.
Red onion · 4 piece
Cut them in half through the root and peel off the skins.
Pour the olive oil into the medium saucepan.
Extra-virgin olive oil · 2 tbsp
Warm it over a medium heat for 1 minute.
Tuck in the thyme sprigs.
Fresh thyme · 3 sprigAdd the salt and stir.
Salt · 0.5 tsp
Cook over a low heat for about 20 minutes, stirring now and then, until very soft and floppy but not browned.
Stir in the sugar.
Light brown sugar · 75 gAdd the red wine vinegar.
Red wine vinegar · 75 mlAdd the balsamic vinegar.
Balsamic vinegar · 2 tbspSimmer gently for about 25 minutes, stirring more often towards the end, until dark, sticky and jammy, and a spoon drawn across the base leaves a clear trail.
Take the pan off the heat, pick out the thyme stalks and leave to cool for 20 minutes.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Lay the onions on the chopping board.⏱ 5sResultRed onion |
| 2 | Red onionstep 1 | | Cut them in half through the root and peel off the skins.⏱ 2 minResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Slice them thinly.⏱ 6 minResultSliced red onionused in step 6 |
| 4 | 2 tbsp | | Pour the olive oil into the medium saucepan.⏱ 5sResultExtra-virgin olive oil |
| 5 | — | | Warm it over a medium heat for 1 minute.⏱ 1 minResultWarm olive oil |
| 6 | Sliced red onionstep 3 | | Add the onions.⏱ 15sResultOnions in oil |
| 7 | 3 sprig | | Tuck in the thyme sprigs.⏱ 10sResultOnions with thyme |
| 8 | 0.5 tsp | | Add the salt and stir.⏱ 10sResultSalted onions |
| 9 | — | | Cook over a low heat for about 20 minutes, stirring now and then, until very soft and floppy but not browned.⏱ 20 minResultSoft onions |
| 10 | 75 g | | Stir in the sugar.⏱ 20sResultOnions with sugar |
| 11 | 75 ml | | Add the red wine vinegar.⏱ 10sResultOnions with vinegar |
| 12 | 2 tbsp | | Add the balsamic vinegar.⏱ 10sResultOnions to reduce |
| 13 | — | | Simmer gently for about 25 minutes, stirring more often towards the end, until dark, sticky and jammy, and a spoon drawn across the base leaves a clear trail.⏱ 25 minResultThick onion marmalade |
| 14 | — | | Take the pan off the heat, pick out the thyme stalks and leave to cool for 20 minutes.⏱ 20 minResultCooled onion marmalade |
| Total Time | 1 hr 19 min | ||
| Nutrient | Per serving |
|---|---|
| 92kcal | |
| 0.7g | |
| 4g | |
| 0.5g | |
| 15g | |
| 12g | |
| 1g | |
| 152mg |
Red onions cooked slowly, then simmered with brown sugar, red wine vinegar and balsamic into a sticky, jammy relish for cheese and sausages. Serves 8.
What you’ll doYou will cook sliced red onions slowly in olive oil with thyme until very soft, then simmer them with brown sugar, red wine vinegar and balsamic until dark and jammy.
