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RED ONION AND ROSEMARY RELISH

 

The Complete Vegan Kitchen
Balsamic vinegar gives this relish a deep, rounded flavor. For a more piquant relish, use red wine vinegar. This condiment goes well with sturdy, earthy flavors such as lentils, kasha, tempeh, grilled vegetables (especially portobellos), or veggie burgers. This recipe is best used within 3 to 4 days.
Makes about 2 cups.



Ingredients

• 1 tablespoon blended oil
• 3 large red onions, peeled, cut in 3/8-inch slices, and separated into rings
• 4 cloves garlic, sliced thinly
• 1/4 cup balsamic vinegar
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 teaspoon minced fresh rosemary


Directions
In a wide skillet, heat the oil over high heat. When the oil is quite hot (just below smoking), carefully add the onions to the pan. When the onions develop some color, after about 1 to 2 minutes, stir them. Add the garlic and reduce the heat to medium-high. Cook, stirring every 1 to 2 minutes, until the onions are wilted and are a deep brown color.

Add the balsamic vinegar and cook, stirring, until all the liquid has evaporated. Sprinkle the sugar over the onions and cook for 1 minute longer. Remove the pan from the heat. Add the salt, pepper, and rosemary and mix well.
 

 

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