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Sweet Lemon and Onion Relish

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Meltingly delicious with baked ham, lamb or chicken.

  • 3 T olive oil
  • 2 medium onions, cut into thin 1/4 in strips
  • 2 medium lemons
  • 2 T lemon juice
  • 1/4 cup water
  • 5 T sugar
  • Pinch of salt
  • 1 T chopped fresh thyme leaves

Heat oil in a medium skillet, add onions. Cover and cook on very low heat, stirring occasionally, until soft but not brown, for about 15 minutes.

While onions are cooking prepare lemons: Squeeze the juice from the lemons and reserve. Scrape out membranes and cut the rinds into 1/4 inch strips. Put in a small pan and cover with cold water; bring to a boil, then pour out the water. Repeat twice, boiling up the rind for a total of 3 times. When the onions are tender, add the drained lemon strips, lemon juice, water, sugar, salt and thyme. Cook uncovered over low heat, stirring occasionally, for about 20 minutes, until most of the liquid is reduced and onions and lemons are glazed. Put up in a glass jar. Store in refrigerator for up to a month.

Makes 1 3/4 cups

 

 

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Heat oil in a medium skillet, add onions. Cover and cook on very low heat, stirring occasionally, until soft but not brown, for about 15 minutes.

While onions are cooking prepare lemons: Squeeze the juice from the lemons and reserve. Scrape out membranes and cut the rinds into 1/4 inch strips. Put in a small pan and cover with cold water; bring to a boil, then pour out the water. Repeat twice, boiling up the rind for a total of 3 times. When the onions are tender, add the drained lemon strips, lemon juice, water, sugar, salt and thyme. Cook uncovered over low heat, stirring occasionally, for about 20 minutes, until most of the liquid is reduced and onions and lemons are glazed. Put up in a glass jar. Store in refrigerator for up to a month.

Makes 1 3/4 cups

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive