Caramelized Red Onion Relish
This is absolutely delightful when mixed with extra-virgin olive oil and used as a vinaigrette on a salad of lettuce, tomatoes, fresh basil, scallions, and a handful of blueberries.
INGREDIENTS | MAKES 6 PINTS
- 6 large red onions, peeled and sliced very thinly
- 3/4 cup brown sugar, firmly packed
- 1 tablespoon extra-virgin olive oil
- 3 cups dry red wine
- ½ cup aged balsamic vinegar
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
In a heavy nonstick skillet, combine onions and sugar with olive oil; heat over medium-high heat.
Cook uncovered for 25 minutes, or until onions turn golden and start to caramelize, stirring frequently.
Stir in wine, vinegar, salt, and pepper; bring to a boil over high heat. Reduce heat to low; cook 15 minutes, or until most of the liquid has evaporated, stirring frequently.
Ladle into sterilized jars, leaving ½" headspace. Remove air bubbles. Wipe rims. Cap and seal. Process in a water-bath canner for 10 minutes.
