Name: Sweet and Sour Onion Relish
Ingredients: 2 ts Olive Oil; 2 lg Onions (Vidalia Or Walla Walla), Halved And Sliced; 2 1/2 tb Sugar; 1 lg Clove Of Garlic; Minced; 1 ts Fresh Rosemary; Chopped; 1/4 c Distilled White Vinegar; Salt And Pepper To Taste

And now, brethren, what have we to do for the time to come, but to deny our lazy flesh, and rouse up ourselves to the work before us. The harvest is great, the laborers are few; the loiterers and hinderers are many, the souls of men are precious, the misery of sinners is great, and the everlasting misery to which they are near is greater, the joys of heaven are inconceivable, the comfort of a faithful minister is not small, the joy of extensive success will be a full reward. To be fellow-workers with God and his Spirit is no little honor; to subserve the blood-shedding of Christ for men’s salvation is not a light thing. To lead on the armies of Christ through the thickest of the enemy; to guide them safely through a dangerous wilderness; to steer the vessels through such storms and rocks and sands and shelves, and bring it safe to the harbor of rest, requires no small skill and diligence.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
	Atlanta	Onions, Condiments	1	Servings

INGREDIENTS

2	ts	Olive Oil
2	lg	Onions (Vidalia Or Walla Walla), Halved And Sliced
2 1/2	tb	Sugar
1	lg	Clove Of Garlic; Minced
1	ts	Fresh Rosemary; Chopped
1/4	c	Distilled White Vinegar
		Salt And Pepper To Taste

INSTRUCTIONS

In a 112-inch skillet (not nonstick), heat oil over medium heat. Add onions
and sugar. Cover and cook, stirring occasionally, until onions are soft and
mst of their liquid has e aporated, 10 or 20 minutes. Uncover and cook,
stirring, until onions turn deep golden, 10-20 minutes more. (Add 1-2
tablespoons water if onions stat to scorch.) Add garlic and rosemary: cook,
stirring, untl fragrant, about 3 minutes. Season with salt, pepper and more
vinegar if desired. Will keep in refrigerator for 3 days.
Recipe by: Atlanta Journal Posted to TNT - Prodigy's Recipe Exchange
Newsletter  by ksmith3001@juno.com (Katherine L Smith) on Jul 24, 1997

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