Guest guest Posted April 25, 2008 Report Share Posted April 25, 2008 @@@@@ Sweet Onion Relish with Dill 1/4 cup olive oil 6 large sweet onions (approximately 3 pounds), peeled; thinly sliced 1/4 cup balsamic vinegar 3/4 cup 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. 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 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. Author: Jeanette Ferrary Source: Oso Sweet Onions Formatted by Chupa Babi: 04.25.08 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. ----- ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
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