Make Ahead

Onion Relish

August 20, 2010
4 Ratings
  • Prep time 10 minutes
  • Cook time 25 minutes
  • Makes about a pint
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. —Erin Jeanne McDowell

What You'll Need
  • 2 tablespoons olive oil (30 g)
  • 1 tablespoon butter (14 g)
  • 2 sweet onions, very thinly sliced (440 g)
  • 3 cloves garlic, very thinly sliced (15 g)
  • 1 tablespoon dark brown sugar (13 g)
  • salt and freshly ground pepper, to taste
  • 1/4 cup apple cider vinegar (57 g)
  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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See what other Food52ers are saying.

  • whatsjohneating
  • drbabs
  • Erin Jeanne McDowell
    Erin Jeanne McDowell
  • Debbie
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!

4 Reviews

Debbie February 25, 2020
When do you add the brown sugar? Not clear in recipe.
whatsjohneating August 26, 2010
This looks delicious. I've been wanting to make an onion relish for a long time. I think I might, soon!
drbabs August 20, 2010
Oh, yum. we do this in the spring when Vidalia onions are in season.
Erin J. August 21, 2010