June 21, 2011

Taciturn Tuesdays: It's Thyme for Onion Relish

Props to my stepfather, T, for serving me some of this delicious onion relish during my last visit. It was intended as a condiment for burgers, but, of course, I ended up eating a big ol' scoop of it on its own because I loved it so much.

So. Chop up three Vidalia onions.

While you're chopping the onions, melt two tablespoons of butter and two tablespoons of olive oil together in a large pot over medium heat.

Stir the onions into the butter and oil mixture, then add one tablespoon of chopped fresh thyme and a splash of white wine. Reduce the heat to medium-low, and cook the onions, stirring occasionally, for about an hour, until they turn gloopy and soft and light brown and delicious.

Serve as a condiment, a dip, or, if you're me, eat with a spoon.

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