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Favourite Holiday Recipe

December 22, 2010

My family will always insist on a dish of Red Onion and Balsamic relish on the table for any high day or holiday meal. Admittedly, it is not a whole meal, neither is it particularly original, but I feel justified including it as it imparts so much flavour to a range of meats. It works well with turkey rather than the more usual cranberry sauce, it emboldens ham, enriches lamb, and compliments venison. It is wonderful cold with almost any cheese you can name. Best of all it can be prepared in ten minutes by the most cack-handed of cooks, and has no long list of ingredients.

Three red onions, a large knob of butter, a cup of soft brown sugar, and an eggcup of balsamic vinegar.

Peel and slice the onions. Melt the butter in an omelette skillet and soften the onions. Add the sugar and allow the onion to caramelise slightly. Add the balsamic vinegar and simmer for three to four minutes. The balsamic vinegar adds a wonderful depth of flavour and helps preserve the rich colour of the onions. Pour into a dish and enjoy. I don’t know how long it will keep in the fridge as in our house there will never be any left over.

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