It's gettin' to be onion time in our garden. DH planted yellow, red and white and we have bunches. Can anyone really have too many onions? I think not. So for something a bit different I am going to try this recipe:
From Small Batch Preserving: Over 300 Delicious Recipes by Ellie Topp and Margaret Howard
2 large red onions, peeled and very thinly sliced
1/4 cup brown sugar, firmly packed
1 cup dry red wine
3 tablespoons Balsamic vinegar
3 fresh bay leaves (optional)
1/2 teaspoon fresh thyme leaves (optional)
Salt and pepper to taste (about 1/8 teaspoon each)
Stir the onions and brown sugar together in a large, heavy bottomed enamel pot. Cook, uncovered, over medium heat until the onions are very soft and deep brown in color, about 25 minutes. If the onions stick while cooking, stir in 1/4 cup of water and stir vigorously, scraping up any brown bits on the bottom of the pan.
Add the wine, vinegar, and herbs. Turn the heat to high and bring the onions to a boil, then reduce the heat to low and simmer until most of the liquid has evaporated, about 15 minutes. Stir frequently to prevent sticking. Remove the relish from the heat, pick out the bay leaves and season with salt and pepper.
Pack the relish into hot half pint jars, seal, and process for 10 minutes. Please refer to Ball Canning Book for more detail on canning.
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