A delightful caramelized red onion relish that pairs perfectly with grilled meats or as a topping for your favorite dishes.
Heat the olive oil in a dutch oven over medium heat.
Ensure the oil is evenly heated before adding the onions to prevent uneven cooking.
Add the sliced red onions to the dutch oven and stir to coat them in the oil.
Slice the onions uniformly for even caramelization.
Cook the onions, stirring frequently, until they become golden brown and caramelized, about 20-25 minutes.
Stir frequently to prevent the onions from sticking or burning.
Add the brown sugar, ginger, garlic, and apple cider vinegar to the onions and stir well.
Ensure the sugar dissolves completely for a smooth consistency.
Cook for an additional 2 minutes, allowing the liquid to reduce and the flavors to meld.
Keep an eye on the mixture to avoid over-reducing.
Stir in the basil leaves, kosher salt, and black pepper, then remove from heat.
Add the basil at the end to preserve its fresh flavor.
Serve the caramelized onion relish warm or at room temperature as a topping or side.
Pair with your favorite dishes for a burst of flavor.