Onion Relish

August 20, 2010

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


  • 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 This Recipe


  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.

More Great Recipes:
Condiment/Spread|Onion|Vegetable|Vinegar|Make Ahead|Vegetarian|Gluten-Free

Reviews (3) Questions (0)

3 Reviews

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.
Author Comment
Erin M. August 21, 2010
Mmmmm.....Vidalias....<br /><br /> ::droooool::