At work today, Chris, my demo partner, was talking about an onion relish she had just made.  She got the recipe from one of the Food Network guys and just loved it.  The dicing of 4 cups of onions brought tears to her eyes, but the finished product brought a smile to her face.

I decided I needed to make some.

Once upon a time we had a caramelized red onion relish that I really, really liked, but, alas, it is no more.   I used up my last jar a while ago and kept thinking I wanted to just make some – but never did.

I thought I might try and make one today, but the vidalia’s looked really good.

I sliced instead of diced, and kinda made up the recipe as I went along.  I have to admit that I did good.

Vidalia Onion Relish

  • 3 pounds vidalia onions, sliced
  • 3 tbsp butter
  • 1/2 tsp celery seed
  • 3 tbsp sherry vinegar
  • 1/2 cup sugar
  • salt and pepper

Saute the onions in the butter until beginning to brown, stirring often.  Add celery seeds, then vinegar, mixing in well.

Add sugar and cook until syrupy, about 3 or 4 minutes.

Add salt and pepper, to taste.

Chill until ready to use.

Tomorrow, I’m going to serve it on top of cold grilled flank steak on baguette slices for an hors d’oeuvre.