Red Onion, Thyme and Lemon Relish

Makes ± 1,25 litres.



85 ml olive oil
2 kg red onions,
peeled and sliced into rings
30 g fresh thyme leaves
125 ml lemon zest
(± 5 lemons)
200 g (280 ml) Huletts Treacle Sugar
250 ml red wine vinegar
salt and ground
black pepper



  1. Heat the oil in a large deep saucepan over medium-high heat.
  2. Add the onions.
  3. Cover and cook, stirring occasionally, for 25 minutes or until the onion is golden and caramelised.
  4. Add the thyme, lemon zest, treacle sugar, vinegar, salt and pepper and stir until the sugar has dissolved.
  5. Cook for a further 10 minutes or until thick and syrupy.