Onion-Balsamic Relish with Mint
By Keith DresserPublished on November 4, 2014
Time
50 minutes
Yield
Serves 4 to 6 (Makes about 2/3 cup)
Ingredients
3 tablespoons extra-virgin olive oil 1 red onion, chopped fine¼ teaspoon salt 2 garlic cloves, minced2 tablespoons balsamic vinegar 2 tablespoons minced fresh mint ¼ teaspoon pepper
Before You Begin
Don’t add the mint to the onions until they are fully cooled or the mint will wilt.
Instructions
- Heat 2 tablespoons oil in 10-inch skillet over medium heat until just shimmering. Add onion and salt and cook, stirring frequently, until onions are very soft and lightly browned, about 20 minutes. Add garlic and cook until fragrant, about 1 minute. Add vinegar and cook until syrupy, 30 to 60 seconds. Transfer onion mixture to bowl and let cool for 15 minutes. Stir in mint, pepper, and remaining 1 tablespoon oil.
Time
50 minutesYield
Serves 4 to 6 (Makes about 2/3 cup)Ingredients
3 tablespoons extra-virgin olive oil
1 red onion, chopped fine
¼ teaspoon salt
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint
¼ teaspoon pepper
Ingredients
3 tablespoons extra-virgin olive oil
1 red onion, chopped fine
¼ teaspoon salt
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint
¼ teaspoon pepper
Ingredients
3 tablespoons extra-virgin olive oil
1 red onion, chopped fine
¼ teaspoon salt
2 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons minced fresh mint
¼ teaspoon pepper
Why This Recipe Works
To make a relish, which we like to pair with carrots, we combine bold, acidic ingredients with fresh herbs and spices. Vinegar and extra-virgin olive oil turn the ingredients into spoonable relishes.
Before You Begin
Don’t add the mint to the onions until they are fully cooled or the mint will wilt.
Instructions
- Heat 2 tablespoons oil in 10-inch skillet over medium heat until just shimmering. Add onion and salt and cook, stirring frequently, until onions are very soft and lightly browned, about 20 minutes. Add garlic and cook until fragrant, about 1 minute. Add vinegar and cook until syrupy, 30 to 60 seconds. Transfer onion mixture to bowl and let cool for 15 minutes. Stir in mint, pepper, and remaining 1 tablespoon oil.
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