Sweet Onion Relish

Sweet Onion Relish Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
This tangy-sweet relish pairs nicely with the Whiskey-Marinated Tenderloins, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving. Prepare an extra batch or two for holiday giving.

Yield:

10 servings (serving size: about 1/3 cup)

Recipe from

Nutritional Information

Calories 43
Caloriesfromfat 25 %
Fat 1.2 g
Satfat 0.7 g
Monofat 0.3 g
Polyfat 0.0 g
Protein 0.6 g
Carbohydrate 8 g
Fiber 0.6 g
Cholesterol 3 mg
Iron 0.2 mg
Sodium 130 mg
Calcium 15 mg

Ingredients

1 tablespoon butter
4 cups chopped sweet onion (about 2 large)
1/2 cup apple cider vinegar
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation

1. Melt butter in a large skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Add vinegar and remaining ingredients; simmer 15 minutes or until liquid evaporates.

Note:

Lorrie Hulston Corvin,

December 2008
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