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.
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
How to Make It
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.