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
- In a deep skillet, melt 2 tbsp of butter over low heat.
- When it's melted and starts to bubble slightly, add the onions. Saute, stirring occasionally, until the onions are translucent and aromatic.
- add the third tablespoon of butter.
- 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.
- Add the honey; continue to stir constantly until the onions are soft, creamy, and divine. You will probably know by the smell