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Red Onion Relish With Mint

1 tablespoon butter
1 large red onion, sliced
1 large yellow onion, sliced
1/2 cup red wine
1/2 cup red wine vinegar
2 to 3 tablespoons sugar
1 tablespoon honey
Salt and pepper
1/2 cup fresh mint, sliced into chiffonade

Melt the butter in a large skillet. Add the onion slices and cook slowly until they are softened and have turned pink.

Add the wine and the wine vinegar and cook over low heat until almost all of the liquid has been absorbed. Stir in the sugar, honey, salt and pepper and continue cooking another five minutes or so until the onions are quite soft and the mixture is blended and somewhat jammy.

Stir in the mint leaves which have been cut chiffonade-style into shreds. Do not continue cooking once the mint has been added or the fresh flavor will be lost.

Thursday, July 22, 1999

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