FAO Di

[Ally]

Or anyone else.

My neighbour has given me a huge load of his home grown shallots.

Is there a chutney/marmalade thing I could make...or any suggestions please as a way of using them up.

[Workingman]

Ally I learned some tome ago that onions (shallots) peppers and chillies can all be frozen without blanching, just chop them as desired and freeze in bags/containers.

I also have a cracking recipe for sweet onion relish, great with cheese or cold cuts, which could be adapted, trouble is I cannot find it. Anyway, I googled onion relish then shallot relish and there are loads to choose from.

[Kaz]

I love onion relish

[Workingman]

Can't find it, Kaz. I got it from Min's neighbour and it really was the best. It might be on my other laptop, or even the old, old one.

[Diflower]

Only just logged in - been busy
Debih is the chutney queen, I don't do that, but agree with Wm, if you google there are lots for relishes/caramelised onion etc...no idea me
But they keep a while

[Workingman]

I found it!.

The French have a sweet onion they use for making onion soup, but shallots should also work. The secret is to take your time. Use the smallest ring and don't let the heat get above medium.

2 large sweet onions, or in Ally's case a similar amount of shallots, sliced into half rings.
A good sized knob of butter, enough to coat the shallots as they cook
1 tsp salt, but not all at once, could depend on the butter
Black pepper, to taste
2 Tbs brown sugar
Good glug of balsamic vinegar or, at a push, red wine vinegar.

Slowly, slowly slowly.... On a low heat, heat butter till it melts, then saute the onions till soft and translucent - about 15 mins. Turn up the heat a bit and stir until the onions start brown at the edges. Add the salt, pepper and sugar and continue to stir till the sugar has melted and the onions are caramelised, Add the balsamic and turn the heat to a low simmer. Keep stirring till the relish thickens. The one tip was not to go by the thickness of the relish in the pan. Keep taking a small sample on a spoon and drop it on a cold plate to see if it sets - a bit like testing jam. Once it at the consistency you like it is done.

Jar up and eat with cheese, hot-dogs, burgers or cold meats.

[Ally]

Oh thank you WM!!

[tonicha]

I might just try that one too

[debih]

Just seen this. I have a fabby onion marmalade recipe.

I'll post it later after dinner.

[debih]

Here we go. Makes 5x225g jars.

100ml olive oil
2kg onions, peeled and thinly sliced (as thin as possible)
200g Demerara sugar (I use any brown sugar lurking in the cupboard)
150g red currant jelly
300ml cider vinegar
50ml balsamic vinegar
1 tsp salt
1/2 tsp pepper

Heat oil. Low heat - add onions, cover and cook 30-40 mins, stirring occasionally until onions are collapsed and beginning to colour.

Add sugar and jelly. Turn up heat, stirring frequently, 30 minutes until it turns dark nutty brown and most of moisture gone.

Take off heat, cool for couple of minutes and add vinegar. Don't add vinegar to hot pan - it'll just evaporate. Put back on heat, boil rapidly for 10 mins or so until mixture becomes gooey and a spoon drawn across bottom of pan leaves a clear track across the base for a couple of seconds.

Remove from heat. Season. Spoon into warm sterilised jars. Keeps 12 months (though it never lasts anywhere near that long in this house).