Sweet Onion Relish

Theres a few of these available to buy but they're all way too sweet and way too smooth and a bit like baby food. This is my version that should be eaten cold with coldcuts, cheese

1. 1

   Finely slice the red and white onion, more roughly chop the shallots but not by much
   
   In a pan heat the oil and butter on a medium low heat and start to sweat the onions down, once they start to develop a good colour add the herbs, roughly chopped garlic and some seasoning and continue to sweat them down
   
   When they start to break down add the star anise. Add a little vinegar to give it a bit of tartness, not too much because you don't want to get it too wet at this point but you do want the flavour of the acid
   
   If they look like they aren't caramelising enough give them a light dust with brown or icing sugar and let that melt down, this is effectively the preserve
   
   Cook until the onions start to break down, you're looking for a sticky, sweet consistency where the onions have a shine to them and a glaze on them. Allow it to cool and store in the fridge, it'll keep for ages and gets better the longer you keep it