1/4 cup olive oil
6 large sweet onions (about 3 pounds), peeled and thinly sliced
1/4 cup balsamic vinegar
3/4 cup chicken stock
2 tablespoons honey
Salt and pepper to taste
1/4 cup chopped fresh dill, or 1 tablespoon dry


In a large skillet over low heat, heat the oil. Saute 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. Stir in dill. Store in tightly sealed glass jars in the refrigerator for several weeks.

This zippy relish can be served warm, cold or at room temperature with grilled meat, poultry, or seafood.

Sweet Onion Relish with Dill
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