\n\tNote: This relish is delicious with broiled, baked or steamed fish. Try it with halibut or salmon steaks or the seafood of your choice. Serve with lemon wedges.<\/i><\/p>\n
\n\t2 pounds onions, peeled, halved and cut crosswise into thick slices
\n\t3 tablespoons olive oil
\n\t1 teaspoon ground cinnamon
\n\t1\/4 teaspoon ground nutmeg
\n\tPinch of ground allspice or cloves
\n\t1\/2 teaspoon ground black pepper
\n\t1\/2 teaspoon salt, or to taste (optional)
\n\t1 cup water
\n\t1\/2 cup golden raisins
\n\t1\/4 cup sugar, or sweetener of your choice (optional)<\/p>\n
\n\tHeat the olive oil in a heavy pan over medium heat. Add the onions and seasonings<\/a> and cook, stirring, for 5-10 minutes. Add the water, raisins and sugar or sweetener (if using). Cover the pan and cook, stirring occasionally, for about 20 minutes more. If there is a lot of liquid in the pan, scoop the onions out, bring the liquid to a boil and cook it until it is very thick. Then stir the onions back in. Serve warm or chilled; keeps well in a sealed refrigerator container.<\/p>\n \n\tYield: About 2 cups<\/i><\/p>\n