A delightful onion relish that pairs perfectly with cheeses and meats.
Peel and slice the red onions thinly.
Use a sharp knife to ensure even slices for consistent cooking.
Heat the olive oil in a large saucepan over low heat.
Ensure the oil is evenly spread to prevent sticking.
Add the sliced onions and bay leaves to the pan, cooking gently until the onions are soft and caramelized.
Stir occasionally to avoid burning and ensure even cooking.
Stir in the brown sugar, mustard seeds, and red wine vinegar, and simmer until the mixture thickens.
Keep the heat low and stir frequently to prevent sticking.
Transfer the hot relish into sterilized jars, seal, and let cool.
Ensure the jars are properly sealed to maintain freshness.
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