Onion and Thyme Relish

Every cheese lover needs a jar of this sweet home-made onion relish. It makes the perfect accompaniment for flavoursome cheeses like blue and cheddar.

1 Tbsp. extra-virgin olive oil
brown onions, halved, thinly sliced (800 g)
1½ cup brown sugar, firmly packed (300 g)
1 cup red wine vinegar (250 mL)
2 sprigs fresh thyme
2 dried bay leaves

To Serve:
blue cheese or cheddar
crackers
dried fruit (optional)

Heat the oil in a saucepan over low heat. Add onion and cook, stirring, for 10 minutes or until the onion softens.

Add the sugar, vinegar, thyme and bay leaves, and stir for 2 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, stirring occasionally, for 25-30 minutes or until mixture thickens and becomes syrupy. Remove and discard the thyme and bay leaves. Set aside for 15 minutes to cool.

Transfer the relish to a serving dish. Cover with plastic wrap and place in the fridge for 1½ hours to chill. Serve with cheese, crackers and fruit, if desired.

Makes 1¼ cups.

Cook's Notes: Storage tip: Transfer hot relish to a clean jar. Cool. Store in fridge for up to 1 month.