Happy Labour Day! Our family at home never does much in the way of celebrating the last long weekend of the Summer, given that it's almost exclusively raining or boiling hot that weekend (this year: raining) and we don't know our neighbours so having a neighbourhood shindig is not in the cards. Half the time, someone in the family is working on the Sunday, and since everyone has to go back to work and/or school on the Tuesday you know nobody is having family driving in from all over for a BBQ dinner. This year, our household is actually making two "Sunday Supper" like meals on the weekend instead of grilling anything - tonight sees the re-appearance of my stepbrother's favourite Double - Lemon Roast Chicken, while Monday Mom is roasting a prime rib she got for free during a crazy grocery store promotion over 6 months ago and never got around to cooking.
That said, just because my "home family" is Labour Day apathetic doesn't mean my "foodie family" is - and for this week's #SundaySupper I'm even jumping on the BBQ-friendly bandwagon. I found this sweet, savoury, chunky condiment in a copy of The Complete Book of Small-Batch Preserving that I borrowed from the library, and couldn't wait to give it a go - caramelized onions, as I'm sure you're aware, are worth their weight in gold on (or in) pretty much anything you can think of. This elegant "relish" (I consider it so much more than that) was originally written with just "onions", but I amped the sugar caramelization factor by using Vidalias, slowly cooked with sliced garlic, a touch of brown sugar and syrupy balsamic vinegar. Of course, I had to add some booze to the mix (like I mentioned to Sue, people are going to start wondering about me - I can't drink FWIW!), and given that both red wine and cognac pair well with beef (I'm imagining grilled striploin) and potatoes (yes, this would make killer taters), they both found their way into the pot. This was actually a perfect use for my mom and stepdad's homemade wine, which was "okay" to drink (they preferred / kept receiving other bottles) and actually improved over the slow cooking process. Come to think of it, this condiment may in fact make an appearance tomorrow night - burgers or no!
This week's Labour Day #SundaySupper is being hosted (with many thanks) by DB (aka Foodie Stuntman) of Crazy Foodie Stunts.
Here's the list of Labour Day love!