Caramelised Onion Relish

  • 15min prep
  • 50min cook
  • Makes 2 cups


  • 2 tablespoons olive oil

  • 1kg brown onions, cut into thin wedges

  • 1 teaspoon mustard powder

  • ½ cup brown sugar

  • ¼ cup red wine vinegar

  • ½ cup dry apera (sherry)


  • Heat oil in a large, deep frying pan over low heat. Add onion. Cook, stirring occasionally, for 25 to 30 minutes or until softened. Add mustard, sugar, vinegar and apera. Increase heat to medium-low. Cook, stirring occasionally, for 20 minutes or until liquid has evaporated and relish has thickened slightly. Season with salt and pepper.

  • Spoon relish into a hot sterilised jar and seal (see note). Store in the fridge for up to 3 months. Once opened, refrigerate and consume within 2 weeks.

Cook’s note: To sterilise jar, preheat oven to 100C/80C fan-forced. Wash jar and lid in hot soapy water. Place in a large saucepan. Cover with water. Bring to the boil over high heat. Boil for 10 minutes. Remove from heat. Using tongs, carefully transfer jars and lids to a tea towel-lined baking tray. Place in oven until required.

For a richer relish, use dark brown sugar and replace the red wine vinegar with balsamic.