Caramalized Onion relish
Slow-cooked onions turn deeply golden and naturally sweet in this caramelized onion relish. A splash of apple cider vinegar and balsamic adds gentle tang, creating a rich, glossy condiment that pairs beautifully with burgers, sandwiches, grilled meats, and cheese boards.
Equipment
- Large heavy-bottom skillet or sauté pan
- Wooden spoon or silicone spatula
- Sharp knife
- Cutting board
- Measuring spoons and cups
Ingredients
- 3 large yellow onions thinly sliced
- 2 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 2 tablespoon apple cider vinegar
- 1 teaspoon balsamic vinegar
- ¼ teaspoon freshly ground black pepper
- 2 tablespoon water as needed
Instructions
- Heat the olive oil and butter in a large skillet over medium heat until the butter melts and begins to foam.
- Add the sliced onions and salt. Stir well to coat. Cook for 8 to 10 minutes, stirring occasionally, until the onions soften and begin releasing moisture.
- Reduce heat to medium low. Continue cooking for 20 to 25 minutes, stirring every few minutes, until the onions become deep golden brown and jammy. If the pan starts sticking or browning too quickly, add 1 tablespoon water and scrape up the browned bits.
- Stir in the brown sugar and cook for 2 minutes to lightly glaze the onions. Add apple cider vinegar, balsamic vinegar, and black pepper. Cook for 3 to 5 minutes until the mixture thickens slightly and turns glossy.
- Remove from heat and allow to cool. The relish will thicken further as it rests.
Notes
- Keep the heat steady and moderate. High heat causes bitterness instead of deep sweetness.
- Yellow onions give the best balance of sweet and savory.
- For a deeper tang, increase apple cider vinegar by 1 teaspoon.
- Store in an airtight container in the refrigerator for up to 1 week.
- Excellent on burgers, grilled sausages, steak sandwiches, roast chicken, or sharp cheddar boards.
