Caramelized Red Onion Relish
- 1 tablespoon extra-virgin olive oil
- 4 cups sliced red onions
- 1⁄ 4 teaspoon coarse sea salt
- 2 teaspoons agave nectar
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- Freshly ground white pepper
Instructions:
This sweet, tasty relish goes with Mixed-Herb-Marinated Grilled Summer Squash and Bell Peppers, but you can use it wherever you would enjoy a relish.
- In a small skillet over low heat, combine the oil, the onions, and salt and sauté, stirring often, until the onions are well caramelized, about 30 minutes.
- Stir in the remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring often.
- Transfer to a bowl, cover, and refrigerate until cool.