Onion relish

• 5-6 onions
• 2-3 tablespoonsvinegar
• 15 g (½

Cut the onions in shreds and put them into a bowl with the vinegar. Let stand for 5-10 minutes, then lightly fry in the butter or oil until soft. Add the honey, then continue to cook over a low heat until the liquid thickens. Add the salt and pepper. Serve with roast lamb, goose or turkey.