Finely slice the onions. Much easier with a mandolin or food
processor. Heat the oil in a large deep frying pan. Add the onions
and garlic. Cook, covered, over a low heat for about 30 minutes,
until soft. Stir occassionally.
Stir in the mustard seedsand cook a further minute. Add the brown
sugar, balsamic vinegar and the salt. 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.
Spoon the mixture into hot sterilised jars and seal while hot. Keep
refrigerated.
Originally Submitted
1/18/2011
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