Ok, this is a little late in the year, since most cookouts are over and people are looking to move onto the Fall Festivities. This relish is fairly simple to make, but does take some time to reduce the onions. So, without further ado:
Mind you....this makes a LOT! This recipe literally made 2 - 32 oz jars and two of the medium deli tubs worth. I've also given out about half of this to others to try. If you're going to do this in a small batch, I'd cut the ingredient size in quarters.

You'll need:

10 lbs Vidalia onions, sliced and quartered as thin as you can get them
Kosher Salt
1 quart molasses
2 Tbsp Minced Garlic
1 Cup white vinegar (I used Cider)
1 lb brown sugar (I used a Splenda blend)
1 1/2 tbsp crushed red pepper flakes (optional)
1/2 oz hot sauce ( I used Cholula)


Slice all the onions and place in a large bowl and liberally apply the salt; this is to help draw out the moisture before cooking. Let this sit for about 20 minutes, then divvy them up and rinse through a collander.
Heat a large pan/kettle with a dollop (is that a measurement?) of olive oil and put the crushed red pepper in (to sweat out some of the oils) and the garlic.
Let this go for about 5 minutes, then start adding in the onions, stirring as you go. You want to get these to a translucent stage, and most of the water gone before moving on.
This will take some time.

When you have the water reduced, add the molasses, brown sugar, vinegar, and hot sauce until everything is mixed in and the onions get a nice dark brown color.
Reduce the heat and let simmer, stirring about every 15 minutes. (Time and heat will vary depending on how many onions you have in the pot/kettle/horse trough....)
When the relish is almost done, it will have almost no water in the pan, the bubbles will be small and all over the place. I guess the term is "Soup to Jam". Really...you want it "dry" but not making nasty burnt clumps at the bottom of the pan - that will really mess up the flavor.

When you're satisfied fill some glass jars, and store in fridge, or process with proper canning procedures.

Now, in the above picture; on the left is some pulled pork with the relish added while cooking, and topped with candied jalapenos.
In the middle and on the left are two cheddar brats with light mustard and ketchup, both with the relish, and one with more Cowboy candy (it's addictive!) The buns are onion rolls (grabbed them for the looks...read the description later), toasted with a mixture of garlic, butter, and Italian spices.

So, to quote a you tube channel that I watch religiously "Please, like, share, and subscribe....and we'll see you on down the trail!"