This onion relish is very easy to make, but will require some tears as you have to slice several large red onions. It goes great with Turkey, mashed potatoes, and just about anything else on your Thanksgiving or winter holiday table. I like to use it on sandwiches the day after, along with a little bit of cranberry sauce and turkey.
- 6 large red onions
- 2 red shallots
- 1/4 cup dark brown sugar
- 1 tbsp apple cider vinegar
- 1/2 cup (1 stick, 8 tbsp) unsalted butter
- fresh thyme
- black currant liquor (optional)
Slice the onions and shallots, and cook with butter over medium heat in a large sauté pan - about 15-20 minutes or until well reduced and starting to caramelize. Add brown sugar, apple cider vinegar, and black currant liquor and continue to cook until very tender (about another 20 minutes). Roughly chop and add 1 tsp of thyme, and salt and pepper to taste. Serve warm. Makes about 2 cups of relish.
Styling by Kiana Underwood Photography by Angie Cao