Zesty Onion Relish

Makes about 3 cups

2 lbs. sweet onions, thickly sliced

1/4 c. olive oil

3 T. balsamic vinegar

2 T. brown sugar, packed

1/4 t. cayenne pepper

Lightly brush onion slices on each side with oil. Grill over low heat for 15 minutes, or until tender and golden. Let cool; chop and set aside in a medium bowl. Combine vinegar and brown sugar in a small saucepan; cook and stir over low heat until sugar dissolves. Pour over onions; sprinkle with cayenne and stir to coat. Serve warm; refrigerate any leftovers.

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