Eating for Beauty: Onions

Sweet onion relish

This is delicious on grilled mushroom burgers, as a bruschetta, or as a dip for chips!

2 cups chopped sweet onions (or other sweet onion, depending on the time of year)
1 cup chopped tomatoes (use Roma varieties until local beefsteak variety tomatoes are available) (uncooked)
1 (4.25 oz.) can chopped black olives
1 cup chopped green sweet pepper
1/3 cup balsamic vinegar

1/2 cup extra virgin olive oil

small bunch of basil leaves, hand torn when needed

Combine the onions, tomatoes, olives, sweet pepper,  vinegar, oil, and half the basil leaves  in a 1-quart bowl. Mix well, cover and refrigerate for 24 hours to blend flavors. Add the rest of the torn basil leaves before serving.  Will keep in refrigerator for 3 to 4 weeks.

Yields about 5-1/2 cups relish.