Dilly Sweet Onion Relish

Since the Walla Walla Sweet onions are in the stores now, I have wanted to try this recipe.  I found it in the August/September 2008 issue of Taste of Home Magazine. This makes a large batch and would be a good condiment at a barbecue serving several families. 

Dilly Sweet Onion Relish

6 large onions, thinly sliced (about 3 1/2 lbs.)
1/4 cup olive oil
1/4 cup chicken broth
1/4 cup white balsamic vinegar (I used the dark I had.  It does color the onions.  Don't know if it affects taste.)
1/4 cup fresh dill or 4 tsp. dill weed
2 Tbsp. honey
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 liquid is reduced by half. 
Remove from heat; stir in remaining ingredients.
Serve at room temperature