Sweet Onion Relish 6 lg sweet onions, thinly sliced 1/4 c olive oil 3/4 c chicken broth 1/4 c white balsamic vinegar 1/4 c snipped fresh dill or 4 tsp dill weed 2 tbs hunny 1/4 tsp salt 1/4 tsp pepper In a large skillet, saute onions in oil until tender. Add broth and vinegar. Bring to a boil; cook until the liquid is reduced by half. Remove from the heat; stir in remaining ingredients. Serve at room temperature. Refrigerate leftovers.