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Categories:
red onions white onion shallots red sweet pepper red chilli balsamic vinegar red wine vinegar brown sugar cinnamon bay leaves rosemary black peppercorns olive oil
Viewed: 43 - Published at: 2 years agoIngredients
- 7 medium red onions
- 1 medium white onion
- 2 medium shallots
- 1 red sweet pepper
- 1 red chilli
- 270 ml balsamic vinegar
- 50 ml red wine vinegar
- 220 grams brown sugar
- 1 cinnamon stick
- 3 bay leaves
- 1 some rosemary leaves
- 10 crushed black peppercorns
- 1 a good splash of olive oil
Method
- Chop the white onion and shallots as finely as you can.
- Chop half of the red onion in bigger pieces and half sliced thinly.
- This is just for texture
- Heat the oil in a large pan.
- Throw in the cinnamon, rosemary, pepper and bay leaves, then add all of the onion
- Cook on low for 20 minutes so the onion gets nice and sticky soft
- Add the finely chopped chilli and sweet pepper and cook down a further few minutes
- Add the sugar and stir in to coat the onion, then add the vinegars
- Bring to the boil, then turn down to a simmer and let cook down for an hour and a half stirring now and again
- Total simmer may take up to 2 hours, you're waiting until all of the liquid evaporates and so after the first hour and a half you need to stand over the pan so it doesn't burn as it starts to thicken
- When all the liquid is gone what's left should resemble a thick sticky jam
- Spoon into steralised jars and let stand sealed for 4 - 6 weeks for the flavour to fully develop.
- Make in the middle of November to be good for Xmas.
- Makes enough to fill 5 x 180g jars, indicated above as 5 servings = 1 jar.
- Great served with cheese and crackers, salads, cold cuts etc
