"Follow up! I made this burg last night, and it was FABULOUS! I couldn't find Gruyere cheese because my grocery store sucks, and had potato bread that I didn't want to waste, so I used that and extra sharp white cheddar cheese instead. To answer my own question about the "relish", after grilling the onions, I did chop them up so it was more like a relish. I think it worked out good this way because the vinaigrette had something to stick to. Overall REALLY GREAT recipe!!! That relish is to die for.

I didn't realize that this would over-write my previous comment. C'mon food network! Multiple comments should be allowed! I had asked if the onions for the relish should be left as-is, or chopped up.

"Follow up! I made this burg last night, and it was FABULOUS! I couldn't find Gruyere cheese because my grocery store sucks, and had potato bread that I didn't want to waste, so I used that and extra sharp white cheddar cheese instead. To answer my own question about the "relish", after grilling the onions, I did chop them up so it was more like a relish. I think it worked out good this way because the vinaigrette had something to stick to. Overall REALLY GREAT recipe!!! That relish is to die for.

"Sounds great, but I have a question - Do you chop the onions after you grill them, but before you put them in the balsamic vinaigrette? It doesn't specify in the recipe, and seems like you should if it is to be considered a relish. I didn't watch the episode, so if anyone can shed light on this, it would be appreciated!

"Sounds great, but I have a question - Do you chop the onions after you grill them, but before you put them in the balsamic vinaigrette? It doesn't specify in the recipe, and seems like you should if it is to be considered a relish. I didn't watch the episode, so if anyone can shed light on this, it would be appreciated!