Amber & Ash
- Melanie Grant
- Aug 19
- 6 min read
TRANQUIL • LUMINOUS • ROOTED
Stories from the studio, reflections on process, and the art of the handmade.
Sweet Onion Relish
There is something deeply satisfying about opening the refrigerator and finding a jar that instantly makes dinner better.
I've always been drawn to the condiments that work behind the scenes. Not the ones that overpower a meal, but the ones that bring everything together. A spoonful here. A little spread there. Suddenly, an ordinary sandwich feels thoughtfully made, a grilled burger tastes like summer, or a simple cheese board becomes something guests gather around.
Amber & Ash is a burst of flavor in a jar.
It has become one of the staples I reach for again and again, not because I planned a recipe around it, but because it seems to belong with almost everything.
Welcome to the Studio Pantry
Every recipe in the Studio Pantry begins with the same philosophy:
Create one beautiful staple today that makes dozens of meals easier tomorrow.
These aren't recipes you'll make every weekend. They're recipes you'll prepare once, preserve, and enjoy for weeks, or even months, whenever inspiration strikes.
Some live in the freezer.
Some earn a permanent place in the refrigerator.
Together they become a collection of ingredients that make everyday cooking feel a little more inspired.
Amber & Ash is one of those recipes.
A Northwest Treasure
Living in northern Idaho, I always look forward to Walla Walla onion season. Every summer they begin appearing at farmers markets and roadside stands throughout the Northwest, and I never seem to come home without a few.
For a few short months, these remarkable onions remind us why eating seasonally is such a joy. Large, juicy, and naturally sweet, they're unlike almost any other onion you'll find.
Their story stretches back more than a century when Peter Pieri brought sweet onion seeds from the Mediterranean island of Corsica to the Walla Walla Valley of Washington. Over generations, growers discovered that the valley's volcanic soils, warm summer days, cool evenings, and naturally low sulfur content produced something extraordinary.
The result is an onion famous for what it doesn't have.
It doesn't have the sharp bite that makes your eyes water.
Instead, it offers an almost buttery sweetness that only becomes richer as it cooks.
It's no wonder the Walla Walla Sweet Onion eventually became Washington's official state vegetable.
For this relish, I honestly can't imagine using anything else.
Studio Note
If Walla Walla Sweet Onions aren't available where you live, don't let that stop you from making this recipe. Any good sweet onion, such as Vidalia, Texas Sweet, Maui, or another locally grown variety, will create a delicious relish. Walla Walla Sweet Onions are my favorite because they're one of the great seasonal treasures of the Pacific Northwest. However, the real goal is choosing the sweetest onion you can find.
Why Amber & Ash?
As the onions slowly cook, they begin to change.
Their bright white color gives way to warm shades of amber, while their natural sweetness becomes deeper and more pronounced.
The kitchen fills with the aroma of onions, herbs, and spices, and suddenly it no longer feels like a pot of chopped vegetables, it feels like the beginning of something special.
That's when the name Amber & Ash came to me.
Amber for the warm, golden sweetness that slowly unfolds.
Ash for the earthy depth that lingers in every spoonful.
A Favorite Tool
One of the things I've learned after making this recipe several times is that the size of the onion pieces really matters.
Too large and they overpower each bite.
Too fine and they almost disappear into the relish.
I wanted small, evenly sized pieces that would hold their shape while still becoming wonderfully tender.
After trying to chop everything by hand—and deciding that a food processor made the pieces smaller than I wanted, I discovered this simple onion slicing tool.
I slice the onion in one direction, rotate it ninety degrees, and slice again.
In just a minute or two, I have beautifully uniform pieces that cook evenly and give the finished relish a wonderful texture.
It's one of those simple tools that earns its place in the drawer because every time onion season rolls around, I reach for it again.
One Jar. Endless Possibilities.
One of my favorite things about keeping pantry staples on hand is that they remove the question we all ask around five o'clock:
"What can I make for dinner tonight?"
Instead of starting from scratch, you begin with ingredients that already carry incredible flavor.
Amber & Ash isn't meant to sit on the shelf waiting for a special occasion. It's meant to be opened often and enjoyed in all kinds of everyday meals.
Try it with:
Burgers and grilled sausages
Turkey, roast beef, or veggie sandwiches
Charcuterie boards with sharp cheddar, creamy brie, or goat cheese
Scrambled eggs, omelets, and frittatas
Deviled eggs
Pizza with Italian sausage or roasted vegetables
Cream cheese for an easy appetizer spread
Soups, stews, and chili
Pasta salads and grain bowls
Roasted vegetables
Pork tenderloin or grilled steaks
It doesn't ask to be the star of the meal.
It simply makes everything around it taste a little better.
That's my favorite kind of ingredient!
Storage
One of the things I love most about Amber & Ash is that a single batch can be enjoyed long after onion season has passed.
Refrigerator
Store in a sealed glass jar for up to 2–3 weeks. Like many relishes, the flavor actually improves after a day or two as everything has time to meld together.
Freezer
Freeze in small portions for up to 3–4 months / you can keep longer but the best flavor is within the 3–4 month time frame.
I like using small Weck jars with freezer-safe lids so I can thaw only what I need. Just remember to leave a little headspace for expansion.
Thaw overnight in the refrigerator, give it a quick stir, and it's ready to enjoy.
Build Your Studio Pantry
The Studio Pantry is a growing collection of handcrafted staples designed to preserve the harvest and make everyday cooking a little more inspiring.
Each recipe begins with simple, seasonal ingredients and becomes a building block for countless meals to come.
Currently in the Studio Pantry:
🌿 Green Gold — Basil Concentrate
🧅 Amber & Ash — Sweet Onion Relish
🍅 Ember & Vine — Roasted Tomato Jam
🫐 Midnight Orchard — Blackberry Mostarda
More seasonal recipes will be added to the pantry as the garden and market change through the year.
Here’s to a pantry filled with beautiful ingredients, simple meals, and a table always ready for gathering.
Studio Page
Below you'll find my Amber & Ash Studio Page, a printable recipe that has become one of the true foundations of my Studio Kitchen.
It's intentionally simple, wonderfully versatile, and one of those recipes I find myself reaching for again and again throughout the year.
I hope it becomes one of your favorites as well.
Take It to Your Kitchen
I've included two versions of this recipe for you to enjoy.
Studio Page: A full-color keepsake designed for your Studio Kitchen collection.
Kitchen Print: A simple black-and-white version made for everyday cooking, easy printing, and slipping into a favorite recipe binder.
New to the Studio Kitchen?
If this is your first visit, I invite you to begin with Welcome to the Studio Kitchen, where I share the philosophy behind these seasonal recipes, pantry staples, and stories from the garden.
It's the place where this collection begins.
This is where I'll preserve not only the harvest, but the recipes and stories that accompany it.
From the Studio
The Studio Kitchen grew from a simple idea, that creativity doesn't end at the studio door.
Sometimes it takes shape in handmade books, collage, and paper. Other times it begins in the garden, continues at the kitchen table, and ends with a recipe shared among family and friends.
Whether you've arrived here through my artwork, the Studio Kitchen, or simply a love of thoughtful making, I'm so glad you're here.
Thank you for spending a little time with me today.
From the garden • Through the studio • To the table
Melanie Grant — Northern Idaho
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