Prep 20 mins
Cook 2 hrs
I made this one up one day after looking at a couple of similar recipes. We just love this with cold meat and on sandwiches. It is like caramelised onions, only better! A food processor is really handy for this recipe.
- Put oil in bottom of cold, large saucepan and set on moderate heat.
- Add onions and cook until they begin to soften, 30 - 40 minutes.
- Add sugar and stir until dissolved.
- Simmer on low heat, uncovered for 20 minutes, stirring occasionally.
- Add vinegar and thyme, salt and pepper and cook until onion is caramelised completely and has thickened, approximately 45 minutes.
- Cool and store in sterilised jars.
- Will keep for several weeks.
I made this today as I had my preserving pan out for my own onion confit and chutneys! I will report back in a week, if I can wait that long, after it has mellowed a bit and award stars! It looked great, and the smell was enticing, and I cannot wait to try it next week! I took a photo before I finished bottling it, as you can see, the colour is lovely and rich due to the balsamic vinegar. As I was making lots of my own preserves, I halved the quantities. I used fresh thyme from the garden. Made for Aussie/NZ IT tag game. FT:-) FIVE stars added on the 17th September - Gorgeous - eaten with cheese on toast for tea tonight! Thanks! Mellow and just as it should be!
Easy to make and goes well with a platter of cheeses & meats. I made it about a 2 months ago and we are down to our last jar. Excellent way to use up excess onions that you've grown at home. P.S. Wear snorkling goggles