Caramelised Onion and Balsamic Relish

Be the first to review
Recipe by Jubes

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

Ingredients Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a