This piquant condiment is best made with large yellow or Spanish onions; the big thick slices are easier to handle than ones from medium-size onions.Plus: More Vegetable Recipes and Tips

George Germon
Johanne Killeen
June 1996

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Recipe Summary

Yield:
MAKES ABOUT 2 1/2 CUPS
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill. Brush the onion slices on both sides with 2 tablespoons of the olive oil. Grill over low heat for about 20 minutes, turning only once or twice to keep the slices intact, until charred and tender. Brush the onion slices with the remaining 2 tablespoons olive oil during grilling. Let cool slightly. Cut the onions into 1/2 -inch dice and transfer to a large bowl.

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  • In a small nonreactive saucepan, simmer the vinegar and brown sugar over low heat, stirring occasionally, until the sugar has dissolved, about 3 minutes. Pour the mixture over the onions and stir in the cayenne. Season with salt and black pepper. Serve the onion relish warm or at room temperature.

Make Ahead

The relish can be refrigerated for up to 2 days.

Serve With

Any kind of beefsteak, pork, Italian sausages, chicken.