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Does anyone please have a recipe for this?

The only ones I have use redcurrant jelly or similar for a base and I want to make it from scratch.

Here you go Hex :)

My tried and tested recipe:

1 kg (2lbs) red onions
2 tbsp oil (I use olive oil)
5 tbsp red wine vinegar
100g (4oz) sugar (brown is nice)
Variations: add mustard, tomato puree or Cumberland sauce

Chop the onions and gently fry in the oil until they a quite soft. Turn the heat up to dry them off and add the red wine vinegar and the sugar. Continue to cook, stirring frequently until a little sticky. Keep this one in the fridge, stores well.

This one is from Chef Staffan Terje, Scala's Bistro, San Francisco (nicked from another gardening forum 8)) - sounds like it might be over-sweet, but I liked the ideas of sherry vinegar, peppercorns and bay leaves.

6 large onions, thinly sliced
3 cups sherry or red wine vinegar
3 cups sugar
2-4 bay leaves
20 black peppercorns, cracked (mixed ones work too)

Place all ingredients in a non-reactive, thick-bottomed pan over low heat. Simmer until almost all liquid has evaporated and onions are translucent. Set aside to cool. Place in sterilised jars and seal. Will keep for up to six months.

sounds lovely
haven't got any red onions, do you think it would work with shallots?

Thanks also SS.  I am growing red onions for the first time this year, and this would be a lovely recipe for them.  :D busy_lizzie

Quote from: flossie on July 05, 2006, 19:53:26
sounds lovely
haven't got any red onions, do you think it would work with shallots?

Should be lovely - give it a whirl? ::)

Thankyou very much - I shall have a try at the weekend.

Would love to hear how it went Hex :) Also came across this, from gardenweb (untried, but fat-free ;)):

2 large red onions -- peeled and very thinly sliced
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

Combine onions and brown sugar in heavy nonstick pan. Cook, uncovered over med.-high heat about 25 minutes or until onions turn golden and start to caramelize. Stir frequently.
Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes until most of the liquid has evaporated. Stir frequently.
Season to taste with salt and pepper.

Pack in clean hot jars, leaving 1/2" head space. Process half pints in boiling water bath for 10 minutes. Makes 2 cups.
Source: "Small Batch Preserving" by Ellie Topp and Margaret Howard

thanks  - supers - will try to persuade OH - to have a go at making it with my shallots

jus picked some red onions..


twas lookin for somethin different to do with them..#

thanks :P

Supersprout,

I have just made yours, of what it tastes like hot is anything to go by it is superb ;D.  There may not be any left by the time my lovely husband comes home to tea.....

Thank you very much......

;D ;D ;D
glad it turned out nice hex :D

Sounds lovely! What should I eat it with though??

Soph
xx

cold beef is very good
goats cheese
cheese in general
we had it with hm spicy lamb burgers

I made a variation with balsamic vinegar last weekend. Soooooo tasty!