We love vidalia onion relish on hamburgers, but haven't had it in the house lately. This recipe is an adaptation of Bert Greene's Onion Marmalade from his wonderful book Greene on Greens. (It was published in 1984, but it has great ways to use all sorts of vegetables. It's one of my favorite cookbooks.) His marmalade is an homage to Michel Guerard's conserve, and I've taken quite a bit of license with it. Because I wanted to use it to cut the richness of meat, I did not add butter to mine. (He uses a full stick.) And with sugar, honey and prunes, I thought his would be way too sweet for my taste, especially since vidalia onions are sweet to begin with. I also wanted to give the dish some heat. My favorite ways to use this so far have been spooned onto crackers and on a sandwich of grilled Gruyere on whole wheat bread. I think it would be a great filling for an omelet, and of course with ketchup on a hamburger. (I'm also thinking of stirring it into cottage cheese, but that's just me.)

Share: