Red Onion Jezebel Sauce

My Carolina Kitchen

2 medium red onions

Kosher salt and freshly ground black pepper

2 tablespoons grainy mustard – I used a grainy Creole mustard

2 tablespoons fresh horseradish, grated – I used prepared, drained well

2 tablespoons lemon marmalade – I used orange

1 tablespoon sorghum – I used honey

1 lemon (zest lemon if making the pan-roasted chicken thighs)

Cut the top and exposed root off of the onions, then peel and quarter from top to bottom. Brush onion quarters with the oil and season with salt and pepper. Prepare a charcoal grill, or heat a gas grill, or alternately roast onions on a baking pan in a preheated 400 degree F oven, cut side down until browned on the bottom. Let the onions cool, then chop into small pieces.

Mix together the mustard, horseradish, marmalade, sorghum, and juice form the lemon. Fold in the onion & season with salt and pepper. Place the sauce in a jar with a tight fitting lid and refrigerate overnight. Sauce can be refrigerated for up to two weeks in the refrigerator. Before using the sauce, remove from the refrigerator to take the chill off.

If desired, serve with Pan-Roasted Chicken Thighs or other roasted or grilled meats of your choice.

Adapted from Garden & Gun & Tandy Wilson, Chef at City House in Nashville, Tennessee– serves 4