This has been a family favourite for years! And now I can pick my onions right from the garden. I have used this relish to flavour gravies, added it to soups, garnished dishes, stuffed it into beets... Absolutely versatile and crazy delicious. A great addition to the charcuterie tray, right next to the brie.
I have tripled this recipe mainly because I love it and a bottle of wine provided three cups. Beware, it will take much longer to thicken, at a low simmer.
Makes approximately 3 - 250 ml jars
1 1/2 lbs large red onions, thinly sliced
2 tbsp olive oil
sea salt and black pepper
6 tbsp granulated sugar
1 cup red wine
4 tbsp sherry vinegar
2 tbsp Creme de Cassis (optional)
1/4 tsp ground allspice
Cook the onions in the oil in a large skillet or saucepan over very low heat until they are soft. Sprinkle with salt and pepper, stir in sugar, cover and cook for 10 minutes, stirring occasionally. Stir in the wine, sherry vinegar, creme de cassis, and allspice, then raise the heat and simmer, stirring frequently for about 30 minutes or until thick. Process 10 minutes.