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Caramelized Red Onion Relish
Cookbook Williams Sonoma
Category Name Relish
Servings 10
Serving Size
Yield 0 Yield Unit

Quantity Unit Pre-instructions Ingredient Post-instructions
8 Tablespoon(s) unsalted butter
8 Pound(s) halved and thinly red onions
2 Teaspoon(s) salt, plus more, to taste
1/3 Cup(s) firmly packed light

brown sugar
1/3 Cup(s) crème de cassis
1/3 Cup(s) red wine vinegar
1 Tablespoon(s) minced fresh thyme

or 1 1/2 tsp. dried
1 Dash(es) Freshly ground

pepper

Method

In a very large fry pan over medium heat, melt 4 Tbs. (1/2 stick) of the butter. Add half

of the onions and 1 tsp. of the salt. Cover and cook, stirring occasionally, until the

onions are tender and have rendered some of their liquid, about 15 minutes. Transfer

to a bowl. Repeat with the remaining 4 Tbs. (1/2 stick) butter, the remaining onions

and the remaining 1 tsp. salt.



Return the first batch of onions and any juices from their bowl to the fry pan. Stir in the

brown sugar and cassis, and then add the vinegar. Cook over low heat, stirring and

tossing frequently, until the onion juices have evaporated, about 30 minutes. Continue

to cook, uncovered, stirring occasionally, until the onions are tender and lightly

browned, 20 to 30 minutes more.



Stir in the thyme and season with pepper. Taste and adjust the seasonings with salt.

Serve hot. Serves 8 to 10.



Make-Ahead Tip: The relish can be prepared up to 3 days in advance. Let cool, cover

and refrigerate, then rewarm it over low heat just before serving.



Adapted from Williams-Sonoma Collection Series,Thanksgiving,by Michael

McLaughlin (Simon & Schuster, 2001).


 

 

 

 

 

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