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Author Notes: This sweet and tangy relish is incredible. It is basically caramelized onions cooked down with wine, sugar, and vinegar. We serve it as an appetizer with goat cheese, alongside grilled meats, or atop a burger. It is outstanding on a pizza with Manchego or other sharp cheese. This relish keeps well in the fridge for a few weeks, freezes well, and of course, can be put up in jars as well. It is an excellent pantry staple or hostess gift. —My Pantry Shelf
Makes 6 cups
- 4 Red Onions, thinly sliced
- 1/2 cup packed brown sugar
- 2 cups dry red wine
- 6 tablespoons balsamic vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Place the onions in a pot over medium heat. Stir in the sugar. Cook uncovered for 3o minutes or so, or until the onions are soften and start to brown and caramelize. Stir frequently. If the onions produce a lot of moisture, cook down until liquid has almost completely evaporated.
- Stir in the wine, balsamic vinegar, salt, and pepper. Bring to a boil, then reduce heat and simmer15-20 minutes until the liquid has reduced and begins to thicken. Taste and correct seasoning.
- Note: The cooking time will vary widely depending on the water content of your onions. The times given are based on average supermarket onions. If you have fresher onions, they will require more time for the moisture to evaporate.
- Relish keeps well in refrigerator for up to 3 weeks. It also freezes well. If you wish to can it in jars, see www.mypantryshelf.com for instructions on how to do so.
The Key to Okonomiyaki
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Your new favorite Japanese dish.
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A better basket.