• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Onion Relish

For a sandwich I was making (post coming soon), I made this super easy but unbelievably flavorful onion relish. I suppose technically it might be more like a chutney or a compote, but the acidity and texture reminded me of a relish, and it made such an amazing spread on my sandwich. The best part is, you can make a batch and keep it in your fridge for use in all kinds of dishes: sandwiches, burgers, salads, snacks (on top of a cracker with a little bit of cheese), and so on.

Onion Relish

Makes about 1 cup
Leftover Potential: Keeps for a few weeks in the refrigerator.

2 Tbsp olive oil
1 large or 2 small sweet onions, very thinly sliced
3 cloves garlic, thinly sliced
salt and freshly ground pepper
3 Tbsp apple cider vinegar

1. In a small pot or saute pan, heat the olive oil over medium heat. Add the onions and cook until they are translucent, about 4-5 minutes.
2. Lower the heat, add the garlic, and continue to cook over low heat until the onions are caramelized, about 6-8 minutes more. Season well with salt and pepper.
3. Deglaze the pan with apple cider vinegar, and raise the heat and continue to cook until the vinegar has been reduced completely.
4. The relish can be served warm, or cooled and refrigerated until ready to use.

2 Responses

  1. love onion relish! made pierogies recently and i still have lots of onions left over. i was thinking about pickling the red ones but didnt know what to do with the rest. awesome!!

    ps. migoya has a blog! http://www.thequenelle.com/

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