the onions, finely diced
cooked in the butter for 5-8 minutes
until they are opaque
simmered gently – for the first 10 minutes
you can see there's liquid at the edges
simmered for the final 10 minutes now
the liquid has disappeared and the consistency
is jam-like and darker in colour
here it is – in all its glory!
I like a relish that's finely cut, not large pieces that are difficult to “sit” on top of a biscuit with cheese or on top of a generous slice of good bread and butter, cheese and topped!
You could even add a tablespoon to soups or casseroles for extra flavour.
Speaking of finely diced and whilst we're on the subject … next up is a class on how to finely dice onions ...
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