• 4 red onions, medium size, peeled and chopped
• 8 garlic cloves, peeled and minced
• 1/2 cup olive oil
• 1/2 cup malt vinegar
• 12 oz Jefferson Stout
• 3-4 sprigs rosemary, fresh
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 tbsp kosher salt
• freshly cracked black pepper to taste

Description:

Combining a sweet onion, a piney herb and a toasted Stout along with the tang from malt vinegar and some heat, creates a tasty relish that hits all the flavor sensors on the tongue. This can be used on any type of sausage or burger as a condiment, and works well over an English cheddar or grilled steak.

Makes about 4 cups.

Instructions:

In a medium-size pot, add the onions, garlic, oil, malt vinegar, Jefferson Stout, rosemary, sugars and salt. Mix with a spoon and place the pot over medium heat. Once the mixture comes to a boil, turn down the heat until a simmer is reached. Stir the relish periodically to check the consistency, looking for a finished product that is thick, and making sure the onions are caramelized and nothing burns.

This will take about 30-40 minutes to make.

If the onions aren't quite done, add a few tablespoons of water or more Stout to the mixture and continue to cook.

Once the relish is cooked, add the cracked pepper and transfer the mixture to a sterile jar and seal or let cool then enjoy! It will last for up to three weeks in the refrigerator .

Variation:

If you want some spice in this relish, anywhere from a teaspoon to a tablespoon of chili pepper flakes can be added along with everything else at the beginning of the boil