Why, oh why, I haven't made this before is beyond me! Savory, sweet, delicious, and versatile! I recently purchased a 5 lb. bag of Vidalia Onions and wanted to put them to good use. Well, this recipe definitely does that. Just wait until you taste it! Yummmm!!!!
RECIPE
Ingredients
4 large Vidalia onions, peeled and thinly sliced
1/2 cup brown sugar, packed
1 1/2 cups red wine
1/2 cup white vinegar
6 tbsp. balsamic vinegar
1 tsp. sea salt
1 tsp. course-ground black pepper
Method
Place sliced onions and brown sugar in a large stockpot. Heat over medium-high heat stirring until well combined. Cook 25 minutes, stirring often, until onions are soft and caramelized.
Add red wine, white vinegar, and balsamic vinegar and continue to cook for 15 more minutes, or until almost all the liquid has evaporated.
Season with salt and pepper, to taste.
Ladle onions into 8 oz. canning jars leaving 1/2-inch headspace and process in a boiling water bath or steam canner for 10 minutes.
Remove jars and let cool on a kitchen towel on your counter-top 24 hours undisturbed.
Store on your pantry shelf for up to 1 year.
Serve relish over crostini, grilled burgers, steaks, and more.
Yield: 3 - 8 oz. jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.
4 large Vidalia onions, peeled and thinly sliced
1/2 cup brown sugar, packed
1 1/2 cups red wine
1/2 cup white vinegar
6 tbsp. balsamic vinegar
1 tsp. sea salt
1 tsp. course-ground black pepper
Method
Place sliced onions and brown sugar in a large stockpot. Heat over medium-high heat stirring until well combined. Cook 25 minutes, stirring often, until onions are soft and caramelized.
Add red wine, white vinegar, and balsamic vinegar and continue to cook for 15 more minutes, or until almost all the liquid has evaporated.
Season with salt and pepper, to taste.
Ladle onions into 8 oz. canning jars leaving 1/2-inch headspace and process in a boiling water bath or steam canner for 10 minutes.
Remove jars and let cool on a kitchen towel on your counter-top 24 hours undisturbed.
Store on your pantry shelf for up to 1 year.
Serve relish over crostini, grilled burgers, steaks, and more.
Yield: 3 - 8 oz. jars
Enjoy,
Mary
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.