Caramelised onions: The perfect condiment

As a relish in sandwiches, on cold meats, cheeses and between a juicy burger, this delicious relish is a perfect accompaniment.


Preparation time: 15 minutes

Cooking time: 45 minutes


  • 2 large red onions, peeled and sliced very thinly
  • 50g dark brown sugar
  • 230ml dry red wine
  • 3 tablespoons balsamic vinegar
  • dash sea salt
  • freshly milled black pepper
  • wide-mouthed 500ml jar

Recipe method

1. In a heavy non-stick frying pan, combine the onions and sugar and cook, stirring frequently, over a medium-high heat, uncovered, for about 25 minutes until the onions turn golden and start to caramelise.

2. Add the wine and vinegar and bring to the boil over a high heat. Reduce the heat to low and cook for about 15 minutes, stirring often, until most of the liquid has evaporated.

3. Season to taste with salt and pepper, and ladle it into the jar. Cool, seal and label. Store in the fridge and use within 3 weeks. Or store it for a longer time in the freezer.