Balsamic-Shallot Marinade Serves 1 1/2 Cups

1/2 cup balsamic vinegar
2 tablespoons coarsely chopped shallots
1 tablespoon coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 teaspoon freshly ground pepper
1 cup olive oil

In a blender or food processor, combine the vinegar, coarsely chopped shallots, sage, rosemary and pepper. With the machine on, add the olive oil in a slow, steady stream and blend until emulsified.

Spicy Grilled Onion Relish
Serves 2 1/2 cups

2 pounds Spanish onions, sliced crosswise 1/2 inch thick
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons light brown sugar
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper

(Prepare ahead of time. This relish can be refrigerated for up to 2 days. Best made with large yellow or Spanish onions; the big thick slices are easier to handle than ones from medium-size onions.) Light a grill. Brush the onion slices on both sides with 2 tablespoons of the olive oil. Grill over low heat for about 20 minutes, turning only once or twice to keep the slices intact, until charred and tender.

Brush the onion slices with the remaining 2 tablespoons of olive oil during grilling. Let cool slightly. Cut the onions into 1/2-inch dice and transfer to a large bowl. In a small non-reactive saucepan, simmer the vinegar and brown sugar over low heat, stirring occasionally, until the sugar has dissolved (about 3 minutes). Pour the mixture over the onions and stir in the cayenne. Season with salt and black pepper. Serve the onion relish warm or at room temperature. Serve with any kind of beefsteak, pork, Italian sausage or chicken.

There are two Morton's locations in the metro area. One is in the Denver Tech Center at 8480 East Belleview. Call (303) 409-1177 for reservations. The other is in Lower Downtown at 1710 Wynkoop Street. Call (303) 825-3353 for more on that location.