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
Ingredients
-
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
Directions
- 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.