Dilly Sweet Onion Relish Recipe

4.5 1 2
Dilly Sweet Onion Relish Recipe
Dilly Sweet Onion Relish Recipe photo by Taste of Home
Publisher Photo

Dilly Sweet Onion Relish Recipe

Read Reviews
4.5 1 2
Publisher Photo
“Absolutely the best sweet relish I have tasted. It can be served warm, cold or at room temperature. My aunt swore by this relish, and I can see why. It cannot be matched!” —Denise Patterson, Bainbridge, Ohio
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/4 cup: 57 calories, 3g fat (0 saturated fat), 0 cholesterol, 77mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

  • 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
  1. 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.
  2. 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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MY REVIEW
Kris Countryman User ID: 1858674 87625
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."

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