Carmelized Onion Relish
This is an easy to make sweet condiment great with all kinds of dishes or a topping for burgers or even as a base for pizza.
Yield
2 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
rosemary leaves
fresh, or 1 teaspoon dried |
|
| 3 | tablespoons |
orange juice
fresh |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | teaspoon |
orange zest
|
|
| 2 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
sugar
|
|
| 1 ½ | cups |
red onion
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
rosemary leaves
fresh, or 1 teaspoon dried |
|
| 45 | ml |
orange juice
fresh |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 5 | ml |
orange zest
|
|
| 3E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
sugar
|
|
| 355 | ml |
red onion
thinly sliced |
|
Directions
Heat oil in a skillet over medium heat.
Add onion and cook, stirring occasionally for 5 to 10 minutes until the onion is soft and translucent. Reduce heat if necessary to keep the onion from burning.
Add the remaining ingredients and cook, stirring occasionally for 15 to 20 minutes more.
The onion will turn brown/red, translucent almost candied color and most of the liquid will evaporate.
Serve warm, or store in an airtight container refrigerated for up to one week.
