- 6 large sweet onions (about 3-1/2 pounds), thinly sliced
- 1/4 cup olive oil
- 3/4 cup chicken broth
- 1/4 cup white balsamic vinegar
- 1/4 cup snipped fresh dill or 4 teaspoons dill weed
- 2 tablespoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, saute onions in oil until tender. Add broth and vinegar. Bring to a boil; cook until liquid is reduced by half.
- Remove from the heat; stir in the remaining ingredients. Serve at room temperature. Refrigerate leftovers. Yield: 4-1/2 cups.
Originally published as Dilly Sweet Onion Relish in Taste of Home August/September 2008, p14
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Reviewed Jun. 5, 2010
This was tasty. I think I would prefer to have the onions chopped rather than sliced. I'll try it again with chopped onions. They should be eaiser to eat on a sandwich.