Onion Relish

By • August 20, 2010 3 Comments

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Author Notes: The key to this is super slow cooking over low heat. It's so sweet - and it's a delicious addition to sandwiches, crostini, or even as a dollop to garnish soup - I always keep it in the fridge.erinmcdowell

Makes about a pint

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 sweet onions, very thinly sliced
  • 3 cloves garlic, very thinly sliced
  • 1 tablespoon dark brown sugar
  • salt and freshly ground pepper, to taste
  • 1/4 cup apple cider vinegar
  1. In a small pot or saute pan, heat the olive oil and butter over medium heat. Add the onions and cook until they are translucent, about 4-5 minutes.
  2. Lower the heat, add the garlic, and continue to cook over low heat until the onions are caramelized, about 6-8 minutes more. Season well with salt and pepper.
  3. Deglaze the pan with apple cider vinegar, and continue to cook until the vinegar has been reduced completely, and the mixture has formed a smooth, thick relish.
  4. The relish can be served warm, or cooled and refrigerated until ready to use.

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