Carmelized Onion Relish
Think that I will use Vidalia onions for these.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
canning
summer
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3 tablespoons balsamic vinegar
- 1 cup dry red wine
- 1/4 cup firmly packed brown sugar
- 2 large red onions peeled
- 1/8 teaspoon each salt and freshly ground pepper
- Carbohydrate 29.7933575041202 g
- Cholesterol 0 mg
- Fat 0.1324 g
- Fiber 1.48949996054173 g
- Protein 1.44039250011855 g
- Saturated Fat 0 g
- Serving Size 1 1 half-pint (250g)
- Sodium 22.2547500055646 mg
- Sugar 28.3038575435785 g
- Trans Fat 0.1324 g
- Calories 167 calories
Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently. ? Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper. Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 10 minutes for half-pint jars. Makes 2 cups
