Onion Relish · 7 June 2001
Peel an onion – red or spanish or vidalia or whatever. Cut slices precisely four millimetres wide. Or not.
Heat olive oil in a pan; a little, a lot, whatever, no big. In goes the onion. Stir, coat, turn; you don’t want to caramelize here, only to break a sweat. On with a lid. If you have no lid, a plate will do. Go away for awhile. Come back and stir now and again. Commercial breaks, say.
Once you hear a bit of sizzle, when the sugars are rendered, leap to attention. Stir. Add a spoonful of honey. Ramp up the heat, stir and turn and caramelize. Salt, pepper and a clove. Cook until it’s all soft and lovely, then keep warm.
Serve with grilled or roasted things. Watch out for the clove.
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