Not the kind you add to your breakfast toast but fabulous with sausages and any cold meats. It will keep for a while in the fridge so bring it out at BBQ time.
This is dead easy to make and I have given the measurements I was first given which will make about 6 jam jars. I usually don't measure and use a few onions the rest is a bit here and there but we don't tend to make it in big batches.
butter 100g or olive oil will work
onions lots about 2kg all sliced
dark brown sugar 300g
red wine vinegar 300ml
red wine 250ml
balsamic vinegar 3 tablespoons
whole grain mustard 2 teaspoons
pinch of chilli flakes (for optional kick)
I only use a little butter and melt it over a medium heat
Lower the heat then add the sliced onions.
Allow them to soften then add about half the sugar. Stir regularly and let the onions caramelise but not burn
Add all the other ingredients and bring it to a fast boil.
Allow the pot to simmer for up to an hour till most of the liquid has evaporated and the consistency is similar to that of marmalade. The smell pervades the whole house and unlike pickle cooking it is enticing and reminiscent of hot dogs.
I tend to serve it still hot with sausages but it can be put into jars once cool and kept in the fridge. I always think I have done enough but it still goes.
See what every day life throws at me in my other blog. Tiggy Hayes