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Caramelised Onion and Balsamic Relish

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“A recipe from Australian Womens Weekly. Great for sandwiches or steaks. Makes about 3 cups and should keep refrigerated for up to 3 months. A gluten-free recipe. Inexpensive to make, much cheaper than store bought. Use a mandolin or food processore to slice the onions quickly and finely”
READY IN:
1hr
SERVES:
10
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Finely slice the onions. Much easier with a mandolin or food processor.
  2. Heat the oil in a large deep frying pan.
  3. Add the onions and garlic. Cook, covered, over a low heat for about 30 minutes, until soft. Stir occassionally.
  4. Stir in the mustard seedsand cook a further minute.
  5. Add the brown sugar, balsamic vinegar and the salt.
  6. Bring to the boil, reduce heat, simmer uncoverd for about 5 minutes. Stir occassionally. Simmer until most of the liquid has evaporated and the onions are caramelised.
  7. Spoon the mixture into hot sterilised jars and seal while hot. Keep refrigerated.

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