The Sweet Onion Source
Sweet Onion Relish with Dill

A zippy relish from noted cookbook author Jeanette Ferrary. Jeanette is co-author with Louise Fiszer of A Good Day for Soup, Jewish Holiday Feasts, and Sweet Onions & Sour Cherries.

bullet041/4 cup olive oil
bullet046 large sweet onions (approximately 3 pounds), peeled; thinly sliced
bullet041/4 cup balsamic vinegar
bullet043/4 cup chicken stock
bullet042 tablespoons honey
bullet04Salt and pepper to taste
bullet041/4 cup chopped fresh dill, or 1 tablespoon dry

In a large skillet over low heat, heat the oil. Sauté the onions for about 15 minutes, or until soft but not browned. Add vinegar and simmer for 10 minutes or until liquid is reduced by half. Add chicken stock; cook until liquid is reduced by half. Add honey, salt and pepper to taste; stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks refrigerated in tightly sealed glass jars.

Yield: 6 cups.

©Oso Sweet Onions