Caramelized Red Onion Relish
2 large red onions — peeled and very thinly sliced
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tablespoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
Combine onions and brown sugar in heavy nonstick pan. Cook, uncovered over med.-high heat about 25 minutes or until onions turn golden and start to caramelize. Stir frequently.
Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes until most of the liquid had evaporated. Stir frequently.
Season to taste with salt and pepper.
Pack in clean hot jars, leaving 1/2″ head space. Process half pints in boiling water bath for 10 minutes. Makes 2 cups.
Source: “Small Batch preserving by Ellie Topp and Margaret Howard”
Copyright:
“2001″
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