Title: Spicy Grilled Onion Relish
Categories: Condiment
Yield: 2 1/2 cups

2	lb	Spanish onion(s) or large yellow onion(s) sliced crosswise 1
1/4	c	Olive oil
3	tb	Balsamic vinegar
2	tb	Light brown sugar
1/4	ts	Cayenne pepper
		Salt and pepper

1. Light a grill. Brush the onion slices on both sides with 2 tbs olive oil. Grill over low heat for about 20 min, turning only once or twice to keep the slices intact, until charred and tender. Brush the onion slices with the remaining 2 tbs olive oil during grilling. Let cool slightly. Cut the onions into 1/2-inch dice and transfer to a large bowl.

2. In a small nonreactive saucepan, simmer the vinegar and brown sugar over low heat, stirring occasionally, until the sugar has dissolved, about 3 min. Pour the mixture over the onions and stir in the cayenne pepper. Season with salt and pepper. Serve warm or at room temperature.

(Can be refrigerated for up to 2 days.)

Serve with any kind of beefsteak, pork, Italian sausages, or chicken.

Food and Wine June 1996

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