Caramelized Onion Relish

Red onion and orange zest make this a beautiful topping for almost any hors d'oeuvre. Make the relish up to a week in advance, and chill, covered; extras are great on sandwiches or with grilled steak.

This recipe goes with Herb Crostini with Blue Cheese Spread and Caramelized Onion Relish

Yield: Makes about 1 cup
Recipe from MyRecipes

More From MyRecipes


  • 2 tablespoons olive oil
  • 1 large red onion, thinly sliced (about 1 1/2 cups)
  • 1 tablespoon orange zest
  • 3 tablespoons fresh orange juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 1 tablespoon fresh rosemary


  1. 1. Heat olive oil in a large skillet over medium heat. Add onion, and cook, stirring occasionally, for 10 minutes or until onion is soft and translucent.
  2. 2. Add remaining ingredients, and cook, stirring occasionally, for 20 to 25 minutes more. (Onion will turn a red, translucent, almost candied color, and most of the liquid will evaporate.) Serve warm, or store in an airtight container in the refrigerator up to a week.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Caramelized Onion Relish Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy