Neven says: "This onion relish can be used in so many different ways and it will keep happily for up to a month in the fridge. We get through a lot of it in the restaurant and at home I just love having it over the festive season with cold ham or turkey or as part of a cheese board."


  • 2 tbsp olive oil
  • 5 onions, thinly sliced 
  • 1 garlic clove, crushed
  • 200ml (7fl oz) red wine
  • 100ml (3 1/2fl oz) balsamic vinegar
  • 50g (2oz) light muscovado sugar 
  • salt and freshly ground black pepper


  1. Heat the olive oil in a large pan and cook the onions on a gentle heat for about 10 minutes, stirring occasionally, until soft but not browned.
  2. Stir in the garlic and sugar and then pour in the red wine and balsamic vinegar. Cook gently for about 35-40 minutes until thickened and sticky, stirring occasionally. Season with salt and pepper to taste.
  3. Store the onion relish in an airtight container or sterilised jar in the fridge and use as required.

Makes: About 450g (1lb)