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Caramelized Red Onion Relish (Canning)
At a Glance
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 1 hr 20 min
- Yield
- 2.00 cups
Categories
- Relish
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Intermediate
Dietary
- Vegetarian
Allergens
- Possible sulphites — EU declaration threshold is above 10 mg/kg or 10 mg/litre total SO2; check product labels
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Caramelized Red Onion Relish (Canning) brings together 2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade), 1/2 cup firmly packed brown sugar, 1 cup dry red wine in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 2 large red onions, peeled and very thinly sliced (use a mandoline or food processor with slicing blade)
- 1/2 cup firmly packed brown sugar
- 1 cup dry red wine
- 3 tablespoons balsamic vinegar
- salt and pepper (to taste)
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Instructions
Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.
Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.
Season to taste and cool briefly.
Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.
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