SWEET ONION RELISH RECIPES

Steps:

• Step 1: Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.
• Step 2: Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
• Step 3: Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavour.
• • This recipe is taken from The SuperJam Cookbook by Fraser Doherty (Ebury, £10.99)

Steps:

• Preheat the oven to 425 degrees F.
• Slice 1/4 inch off the tops and bottoms of the onions so they sit flat. Put the onions on the cutting board root-end down. Cut 3 slits in the stem side of each onion, crisscrossing to make 6 pie slices, cutting about two-thirds of the way through (do not cut all the way through).
• Bring a medium pot of salted water to a boil. Drop the onions in and cook until tender on the outside, 4 to 5 minutes. Remove and cool. When the onions are cool enough to touch, gently open the onion "petals" so the onion opens up like a flower.
• In a small pot, simmer the red and white vinegars, brown sugar and 2 tablespoons water over medium heat until syrupy, 2 to 3 minutes.
• On a baking sheet fitted with parchment paper, arrange the onion flowers in a single layer with space between each. Drizzle with the olive oil and season with salt and pepper. Roast until the flowers open and the tips of the petals are lightly brown, 40 to 45 minutes.
• Plate the onions on a platter and spoon the sauce over the onion flowers. Serve.