¼ cup olive oil6 large red onions, thinly sliced¼ cup balsamic vinegar¾ cup low-sodium chicken stock or broth2 tablespoons honeyFreshly ground black pepperSalt, optional¼ cup chopped fresh dillIn a large skillet, heat oil over medium-low heat. Saute onions about 15 minutes or until soft but not browned. Add vinegar and simmer for about 10 minutes or until the liquid is reduced by about half.Add stock and simmer until the liquid is again reduced by half.Add honey and pepper and salt to taste. Remove from heat; stir in dill. Relish can be served warm, cold or at room temperature. Will keep for several days in the refrigerator in a tightly sealed glass jar.Adapted from "Season to Taste," by Jeannette Ferrary and Louise Fiszer (Simon & Schuster, 1988).