Caramelized Onion Relish

Ive told you before that I am addicted to onions so this recipe should be no surprise. I do however think that non-lovers can enjoy it too. I love to feature onions as the star of this dish as opposed to just a supporting ingredient. Caramelized onions, once you get the hang of them, are so easy and so versatile. They have such a wonderful creamy sweetness that goes so well with savory dishes. Caramelized onions, bacon and Gruyere breakfast casseroles are full of win.

The trick to making them is slow and low. I could never get it right until I figured this out. For this relish version I use about 3 medium sized yellow onions and slice them thinly. Heat a tablespoon of butter and olive oil in a nice, wide pan over low heat and add the onions. Toss the onions around the pan so they are evenly coated. At this point I add about 2 pinches of salt and sugar. Now I've measure them but a good three-finger pinch seems to be the perfect amount.

Now cover and let those puppies cook for about 20 minutes, stirring occasionally. You want them soft and oozy but not browned. If they are starting to brown too quickly, make sure to check the flame. Once they are soft and translucent, take the cover off, turn up heat ever so slightly and let cook another few minutes until the have are golden brown.

The optimal way to serve this is atop some lovely crostini that have been spread with a tangy goat cheese. As an appetizer it hits all the right spots in your mouth. Tangy, sweet, savory, creamy and crunchy. Please try it for your next get together or as part of the main coarse even.