I tend to go through food phases where I make the same thing over and over again, until I get sick of it. I’ve made this balsamic relish about 5 times in the last 2 weeks. I made the chickpea wraps from my last post every day for lunch for a week. I usually come back to them again after a few weeks or months.

But that’s how you know somethings good, right?

This relish will go on just about anything savoury and add a whole lot of flavour. I like it spread on crackers (like in the picture) or on a tart base with wilted cherry tomatoes, like this. This relish is surprisingly sweet for something with no sugar!

Balsamic Caramelized Onion Relish

 

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Author: Shae

Yield: 2 cups

Ingredients:

• 2 Tbsp grapeseed or extra virgin olive oil
• 4 large red onions, sliced thinly
• 1 tsp salt
• 4 large cloves garlic, minced
• 1 tsp mustard seeds (optional)
• ⅓ cup balsamic vinegar

Method:

1. Heat oil in a large non-stick frying pan on medium heat.
2. Add sliced onions and sprinkle with salt to sweat. Cook until onions are soft and browning, about 20 minutes. Stir occasionally.
3. Add garlic and continue to cook for another 10 minutes.
4. Add mustard seeds.
5. Add balsamic vinegar and bring to a boil. Cook until most of the liquid has soaking into the onions, about 5 minutes.

3.2.1596

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I picked up these locally grown cherry tomatoes at the local fruit & veg shop. They came in all kinds of, ahem, interesting shapes!

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