Caramelised Onion & Anchovy Relish
Easy Homemade Caramelised Onion and Anchovy Relish with Rich Umami Flavour for Everyday Meals
Equipment
- Chopping board
- Nonstick saucepan
Ingredients
- 4 large yellow onions thinly sliced
- 3 tbsp butter
- 2 tbsp neutral oil
- 4 cloves garlic finely chopped
- 1 can anchovies including oil I use a 46g can
- Pinch of sugar
- 1 tbsp tomato ketchup optional
- Freshly ground black pepper
Instructions
- Heat the butter and oil in a large frying pan over medium-low heat.
- Add the sliced onions and cook gently, stirring regularly.
- Sprinkle in the sugar to help the onions caramelise.
- Continue cooking until the onions become deeply browned and jammy but not burnt, about 30 minutes.
- Add the garlic and cook for another minute until fragrant.
- Stir in the anchovies. They will gradually melt into the onions.
- Add the tomato ketchup, if using, and cook for another 2-3 minutes.
- Season with black pepper. Taste before adding any salt.
- Cool completely before storing in a sterilised jar.
Notes
Caramelised Onion and Anchovy Relish - Quick FAQ
- Can I use shallots instead of yellow onions?
Yes, but the result will be different. Shallots are naturally sweeter and cook down faster, producing a softer, more intensely flavoured relish. They also tend to be more expensive if you're making a large batch. For the best balance of sweetness, texture and value, I recommend yellow onions, but a combination of yellow onions and shallots works wonderfully too.
No. The anchovies melt into the onions and provide umami rather than a strong fish flavour. 3. Can I freeze it?
Yes. Freeze in small portions and thaw overnight in the refrigerator. 4. Can I omit the ketchup?
Certainly. It simply adds a little sweetness and acidity. 5. Do I need to add salt?
Usually not. Taste first because the anchovies are naturally salty. 6. Can I make it vegetarian?
The onions alone make a delicious onion jam, although you'll lose the savoury umami from the anchovies.