Zesty Onion Relish

Makes 10 to 12 servings

2 lbs. large onions, sliced thick

1/4 c. canola oil

3 T. balsamic vinegar

2 T. brown sugar, packed

1/4 t. cayenne pepper

Lightly brush onion slices on each side with oil. Place onions on grill and cook over low heat for 15 minutes or until tender and golden. Flip onions to brown each side, coating again with oil as needed. Remove onions from grill and allow to cool. Chop onions and set aside. Simmer vinegar and brown sugar in a saucepan over low heat. Cook and stir until sugar has dissolved; pour over onions. Sprinkle cayenne pepper over top and stir again. Serve warm, refrigerating any leftovers.

Only using part of an onion? The remaining half will stay fresh for weeks when rubbed with butter or oil and stored in the refrigerator.