Carmelized Onion Relish

• 1 tablespoon rosemary leaves fresh, or 1 teaspoon dried
• 3 tablespoons orange juice fresh
• 2 tablespoons red wine vinegar
• 1 teaspoon orange zest
• 2 tablespoons olive oil
• 2 tablespoons sugar
• 1 1/2 cups red onion thinly sliced

1. Heat oil in a skillet over medium heat.
2. Add onion and cook, stirring occasionally for 5 to 10 minutes until the onion is soft and translucent.
3. Reduce heat if necessary to keep the onion from burning.
4. Add the remaining ingredients and cook, stirring occasionally for 15 to 20 minutes more.
5. The onion will turn brown/red, translucent almost candied color and most of the liquid will evaporate.
6. Serve warm, or store in an airtight container refrigerated for up to one week.

rosemary, orange juice fresh, red wine vinegar, orange zest, olive oil, sugar, red onion

Taken from recipeland.com/recipe/v/carmelized-onion-relish-50244 (may not work)