Prep Time
45 min
Cook Time
30 min
Yields
1 serving
This tangy-sweet relish pairs nicely with steaks, or serve it as an appetizer atop toasted baguette slices. You can make the relish a day or two ahead and refrigerate; bring it to room temperature before serving.
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ingredients
1
Tbsp Becel olive oil margarine
1
Tbsp rosemary
4
cups chopped sweet onions
½
cup red wine vinegar
½
cup chicken broth
1
Tbsp brown sugar
½
tsp kosher salt
½
tsp fresh black pepper
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directions
Notes
Use Cider Vinegar instead of the Red Wine Vinegar. You can also substitute the Rosemary with Turmeric.
Step 1
Melt margarine in a large skillet over medium heat. Add onion to pan; cook 15 minutes or until golden brown, stirring occasionally. Add vinegar and remaining ingredients; simmer 15 minutes or until liquid evaporates.