Caramelized Onion and Herb Relish

Rich and sweet, caramelized onions complement hamburgers, poultry or grilled meats.  This is a good recipe from "Land O Lakes Taste of Summer".  I usually use good olive oil instead of butter, but either is good.  The relish keeps pretty well in the refrigerator for a week or longer.  We think this especially livens up pork chops.

This is an excellent recipe for those garden herbs…we raise these in pots by the back kitchen door.  In Iowa, sage and thyme will carry over the winter in the garden or in pots.  

Caramelized Onion and Herb Relish

  2        Tablespoons  Butter

  3        Large  Yellow Onion

  1        Teaspoon  Fresh Sage -- finely chopped

  1        Teaspoon  Fresh Thyme -- finely chopped

  2        Teaspoons  White Wine Vinegar

     ½     Teaspoon  Pepper -- coarsely ground

     ¼     Teaspoon  Salt

In a 12 inch skillet, melt butter until sizzling; add onions.  Cook over medium heat, stirring occasionally, until onions are tender and deep golden brown. (35-40 minutes).

Stir in remaining ingredients; continue cooking, stirring occasionally, until carmelized (5 minutes).

Serve warm or at room temperature with meat or poultry.

8 Servings

Per Serving: 42 Calories; 3g Fat (60.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 97mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.