Source: dLife

Succulent, slow cooked onions add wonderful depth to this versatile condiment.

Servings

3 red onion , thinly sliced (about 4 cups)
1 tbsp cold water (or more if needed)
6 medium garlic cloves , minced or pressed
0.5 tsp salt
1 pinch black pepper (or more to taste)
0.5 tsp ground thyme
1 tsp balsamic vinegar (optional)
1 tsp red wine (dry; optional)

1 In a heavy skillet, combine the onions, 1 tablespoon of water, garlic, salt, pepper, thyme, and vinegar and/or red wine, if using. Cover and cook on medium-low heat for 30 to 45 minutes, stirring often and adding water as needed, until the onions are brown, and richly flavored. Chill well before serving.

Try this relish on bread, toast, biscuits, potatoes, pizza, in sandwiches, or in a soup or stew.