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Prep time
10 minutes
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Cook time
25 minutes
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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
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Ingredients
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2 tablespoons
olive oil (30 g)
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1 tablespoon
butter (14 g)
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2
sweet onions, very thinly sliced (440 g)
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3
cloves garlic, very thinly sliced (15 g)
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1 tablespoon
dark brown sugar (13 g)
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salt and freshly ground pepper, to taste
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1/4 cup
apple cider vinegar (57 g)
Directions
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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.
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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.
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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.
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The relish can be served warm, or cooled and refrigerated until ready to use.
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!
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