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Sweet Lemon/onion Relish

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      Title: SWEET LEMON/ONION RELISH
 Categories: Sauces, Fruits, Seasonings, Relishes
      Yield: 1 Batch
 
      2 tb Olive oil
      2 md Onions
           -- cut in thin 1/4" strips
      2 md Lemons
      2 tb Lemon juice
    1/4 c  ;Water
      5 tb Sugar
      1 pn Salt
      1 tb Chopped fresh thyme
 
  Heat oil in a medium skillet and add onions; cook covered on very low
  heat until onions are soft but not brown, stirring occasionally, for
  about 15 minutes.
  
  While onions are cooking, prepare the lemons:  Squeeze juice from the
  lemons and reserve.  Cut the rinds into 1/4" strips. Put in a small
  pan and cover with cold water; bring to a boil, then pour out the
  water. Repeat, boiling up the rind for a total of 3 times.
  
  When the onions are tender, add the drained lemon strips, lemon juice,
  water, sugar, salt and thyme. Cook uncovered over low heat, stirring
  occasionally, for about 20 minutes until most of the liquid is
  reduced and onions and lemons are glazed.
  
  Put up in glass jars.  Store in refrigerator.
  
  Yield: 1 3/4 cups.
  
  Shepherd writes: "Meltingly delicious with baked ham, lamb or chicken
  and a special treat to replace or share the spotlight with cranberry
  sauce for Thanksgiving turkey dinner."
  
  Recipe developed by Renee Shepherd and Fran Raboff. From 1992
  "Shepherd's Garden Seeds" catalog.  Pg. 28. Posted by Cathy Harned.
 
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