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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
- 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.
- 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.
- 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.
- The relish can be served warm, or cooled and refrigerated until ready to use.
- This recipe was entered in the contest for Your Best Condiment
Introducing the F52
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