Rosemary and Garlic Onion Relish

Super caramelized, super delicious.

We were trying to figure out just how to further manipulate one of our favorite toppings, caramelized onions, and came up with the brilliant idea of…wait for it…cooking them longer. The easiest part is that there’s nothing to do but be patient and stir. Boom. Minds blown; guaranteed.

Equipment Needed: 3 QT Pot, Cutting Board, Chef’s Knife, Spoon

Serving Suggestion: On  sandwiches, burgers, hot dogs, salads, crackers…just do what feels right.

Servings: Varies, but makes enough to cover about 10 burgers

Suggested Wine Pairing: Whatever you’re drinking

Suggested Beer Pairing: Whatever you’re drinking


  • 3 large vidalia onions (they should equal about 3lbs.)($1.69/lb)
  • 4 cloves garlic ($2.99/lb)
  • 2 TBSP fresh rosemary (around $4 for a fresh bunch)
  • 3 TBSP balsamic vinegar (about $6/17 oz bottle)
  • 3 TBSP butter ($4.99/lb)
  • 1/4 C honey ($3.99/16 oz)
  • Salt
  • Pepper


  • Peel the onions and cut them into eighths. Continue to slice into about 1/16 inch pieces (a little wider than your knife).

Make thin, even slices for consistent cooking and texture.

  • Mince the garlic and rosemary leaves. Place your pot over low heat and add the butter and minced stuff. Cook for 3 minutes, stirring every 30 seconds or so to mellow things out and get the aromas going. Add the onions, salt and pepper (about 2 TBSP each) and cook for about 15 minutes stirring occasionally.

We used fresh rosemary from Jake's window box. Growing your own for a constant supply of herbal goodness is highly recommended.

  • After the onions have softened significantly add the balsamic vinegar and about half the honey. Stir occasionally for another 30 minutes. As liquid builds in the bottom of the pan pour some off to prevent it from becoming onion soup.

Sweeten things up with some bee juice.

  • Once the onions have browned significantly add the rest of the honey and cook and stir for another 30-45 minutes. Taste and season with additional salt, pepper and honey throughout cooking.
  • When the volume of the onions has reduced by almost two-thirds and they’re caramel colored, remove from the heat and let cool. Store in the refrigerator and apply liberally to whatever your little heart desires.
  • Bonus Points: If you make more relish than you know you’ll use, freeze the leftovers in ice cube trays for single-serving flavor bombs.

Try not to let onions overlap from cube to cube for easier removal.

One response to “Rosemary and Garlic Onion Relish

  1. This looks awesome- we need to do some chemistry tinkering so that we can jar this stuff!

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