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CONDIMENT - RELISH - Meyer Lemon and Onion Relish
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Yield: 2 cups
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| MEYER LEMON AND ONION RELISH DMN This relish takes some time to cook but requires only occasional attention on the stove. A mandoline makes short work of slicing the onions and lemons. Store the relish, covered, in the fridge and use it with fish or chicken or in the accompanying recipe for pizza. Use a little more sugar if you prefer a relish that is less tart. | |
| 2 to 3 tablespoons | olive oil, divided |
| 1 large | sweet onion, sliced thinly |
| 2 teaspoons | brown sugar |
| 3 whole Meyer lemons, thinly sliced, with juice | |
| 1/4 teaspoon | salt |
| 1/4 cup | chicken stock,, (canned low-sodium chicken broth is fine) |
Heat 1 tablespoon olive oil in a large skillet, preferably nonstick, over low heat. Add sliced onion and cook slowly, covered, stirring occasionally and adding a little more oil when needed, for about 45 minutes. Uncover; raise heat to medium and cook onions, stirring, a few minutes more, until they begin to brown.
Add lemons, juice, salt and chicken stock. Bring to a simmer and reduce heat to medium-low; cook, stirring occasionally, until rinds are quite soft and liquid has reduced, about 30 minutes.
Nutritional analysis per 2-tablespoon serving: 24 calories, 2 grams fat, 2 grams carbohydrates, trace protein, 0 milligrams cholesterol, 42 milligrams sodium, trace dietary fiber, 62 percent of calories from fat.
– Amy Culbertson
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