Sweet Onion Relish

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 25%
  • Fat: 1.2g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.6g
  • Carbohydrate: 8g
  • Fiber: 0.6g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 130mg
  • Calcium: 15mg

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. 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.
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