Sweet and Sour Grilled Onion Relish with Parsley and Olives
By America's Test KitchenPublished on October 18, 2011
Time
10 minutes
Yield
Serves 4 (Makes 4 cups)
Ingredients
2 tablespoons red wine vinegar 2 tablespoons extra-virgin olive oil 1 teaspoon sugar 1 recipe Charcoal-or Gas-Grilled Onions, cooled and chopped into ½-inch pieces1 cup chopped pitted kalamata olives ½ cup raisins ½ cup chopped fresh parsley leaves
Before You Begin
Use either of the related recipes for Charcoal-Grilled Onions or Gas-Grilled Onions with the recipe. This relish makes a good accompaniment to grilled tuna.
Instructions
- Whisk together vinegar, olive oil, sugar, and salt and pepper to taste in small bowl; set aside. Place onions, in medium bowl, along with olives, raisins, parsley, dressing, and additional salt and pepper to taste; stir to combine. Serve.
Time
10 minutesYield
Serves 4 (Makes 4 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
In search of a simple cooking method for our grilled onion recipe that would produce an ideal caramelized exterior and still cook the onion through to the centermost slice, we found that cooking the onions over moderate heat, covered with a foil pan, got us where we wanted to be. We stopped the rings from plunging through the grate by skewering them.
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