Caramelised Onion and Balsamic Relish

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: 1 hr
• Serves: 10
• Yields: 3 cups

Ingredients

• 1⁄3 cup olive oil (80 mls)
• 4  large red onions, thinly sliced
• 2  cloves garlic, crushed
• 2  teaspoons yellow mustard seeds
• 1⁄3 cup  firmly packed brown sugar (75 grams)
• 2⁄3 cup  balsamic vinegar (160 mls)
• 1⁄2 teaspoon salt

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.