If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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 McDowell
Makes: about a pint
tablespoons olive oil
sweet onions, very thinly sliced
cloves garlic, very thinly sliced
tablespoon dark brown sugar
salt and freshly ground pepper, to taste
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