Recipe Red onion relish

Pickles à l'oignon rouge
Preparation time:
1 hour
Heat treatment time:
45 min
Community rating:


Number of persons: 4/6
  • 4 red onions, halved and thinly sliced
  • 2 – 4 tablespoons sunflower oil
  • 1 sprig fresh rosemary
  • 1 teaspoon salt
  • 100g dark brown sugar
  • 150ml balsamic vinegar
  • 150ml wine vinegar, or cider vinegar


  1. In a large pan, combine the onions and oil and toss well to coat. Cook gently over a low heat to soften without browning too much. This can take as long as 20 – 30 minutes.
  2. When the onions are soft, add the remaining ingredients and stir.
  3. Let simmer until thick, about 30 minutes.
  4. Pour into jars, seal tightly and proceed immediately to the heat treatment, 45 minutes at 100°C.

This recipe was created by Laura Washburn , who teaches at the London cookery school Divertimenti

Laura Washburn was born in Los Angeles , went to university in Paris and speaks fluent French. She trained at the prestigious Paris cooking school, Ecole de Cuisine La Varenne, and worked with Patricia Wells, author of A Food Lover's Guide to Paris. Laura is the author of numerous books, including French Country Cooking and Cooking with Apples & Pears. Since obtaining an MSc in Food Policy in 2010, Laura has focused her work on teaching. "I am most interested in the home cook and helping people to gain confidence in the kitchen. Writing recipes for my books is a form of instruction but I prefer contact with people and the satisfaction I get from seeing students learn new skills and enjoy the delicious results."

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