A zippy relish from noted cookbook author Jeanette Ferrary. Jeanette is co-author with Louise Fiszer of A Good Day for Soup, Jewish Holiday Feasts, and Sweet Onions & Sour Cherries.

1/4 cup olive oil
6 large sweet onions (approximately 3 pounds), peeled; thinly sliced
1/4 cup balsamic vinegar
3/4 cup chicken stock
2 tablespoons honey
Salt and pepper to taste
1/4 cup chopped fresh dill, or 1 tablespoon dry

In a large skillet over low heat, heat the oil. Sauté the onions for about 15 minutes, or until soft but not browned. Add vinegar and simmer for 10 minutes or until liquid is reduced by half. Add chicken stock; cook until liquid is reduced by half. Add honey, salt and pepper to taste; stir in dill. This relish may be served warm, cold or at room temperature. It will keep for several weeks refrigerated in tightly sealed glass jars.

Yield: 6 cups.