Onion Relish

A sweet and tangy onion relish that can be used as you would most any relish.

2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
2 lbs (3 large) yellow onions, halved and sliced ½” thick
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
1/3 cup light brown sugar, firmly packed
3 Tbsp. red wine vinegar
1 cup dry red wine
¼ cup currants
½ cup prunes, pitted and chopped

Heat oil and butter in a large skillet over medium heat, add onions and stir. Reduce heat to medium-low. Add sea salt and pepper, cover and cook 30 minutes, stirring occasionally.

Add all remaining ingredients, cook over low heat, uncovered, stirring occasionally, until thick and dark in color, 1-1½ hours. Remove from heat, cool.

Spoon relish into sterilized jars or glass bowl. Cover and refrigerate until ready to serve.

Can be kept for up to 6 months in refrigerator.

Makes 1 quart.