Your new secret weapon: Sticky Onion Relish.

Okay. Enough of that photographic navel-gazing! "Back to the recipes," I hear you clamor! And I, dear reader, humbly live to serve. So, today, I offer up to you one of my favorite culinary wonder-workers: sticky onion relish. Sweet, tart, tangy, and versatile, this delightful condiment is a workhorse, a multi-tasker that can help elevate even the humblest meal to unparallelled levels of awesomeness.

And did I mention it's ludicrously easy to make?



The trick to sticky onion relish is simply patience--what you're doing is not so much cooking the onions as melting them in a luscious sangria of butter, honey, and balsamic vinegar, elevating the onion to new levels of decadent richness. Like the pork, the key phrase at play here is slow and low.



I try to keep a jar of this miracle elixir on hand at all times--it handily jazzes up scrambled eggs, adds a rich sweetness to a tomato sauce, and even ups the elegance factor of the humble turkey sandwich. (I also recommend it with a chunk of good sharp cheddar for a quick afternoon pick-me-up). It stores well in the fridge, and never fails to make even the simplest meal look tremendously impressive.

if i had to make it a metaphor, i would describe it as high heels for your pantry.

Sticky onion relish

4 medium-sized red onions, sliced thinly
3 tbsp salted butter
1/4c balsamic vinegar
2 tbsp honey

1. In a deep skillet, melt 2 tbsp of butter over low heat.
2. When it's melted and starts to bubble slightly, add the onions. Saute, stirring occasionally, until the onions are translucent and aromatic.
3. add the third tablespoon of butter.
4. When the butter melts, add the balsamic vinegar. Stir constantly until the vinegar is entirely absorbed--the onions will smell amazing and start to appear creamy.
5. Add the honey; continue to stir constantly until the onions are soft, creamy, and divine. You will probably know by the smell

Store in a jar or container with a tight-fitting lid; it should be quite happy in your fridge for up to three months.