Several people commented on how much they enjoy the onion relish Carmela made to serve with the Tri-tip sandwiches at the June 11, 2016 wine club party, so I’m posting the recipe. It is easy to make, keeps well when refrigerated, and goes nicely with meat dishes or sandwiches. In terms of wine parings, I’d go with a well chilled IPA.
Sweet Onion Relish
In a medium bowl, combine 1 small yellow or white onion and 1 small red onion, halved and thinly sliced. Add ice water to cover and soak for 30 minutes, changing the ice water once. Drain onions well and return to empty bowl.
In a medium saucepan, bring 1 cup white-wine vinegar, ½ cup of sugar and 1 tablespoon of coarse salt to boil, stirring to dissolve. Pour this mixture over onions and set aside to cool, tossing occasionally.
When cool, stir in 1 bunch of scallions, cut into 2 inch lengths and slivered lengthwise. Season with ground pepper. Store in refrigerator. Makes 2 to 3 cups.
- Posted by Tom Hoffman
- On June 14, 2016
- 0 Comments