Oh this is NICE! Mary over at All Things Food - Cooking with Mary and Friends had this beautiful relish recipe posted and I HAD to give it a go! It's wonderful! The sweet onions give way to a hint of Red Wine and Black Pepper undertones. I love it - quick and easy to make and can too! Enjoy~ Diane
Caramelized Vidalia Onion Relish
4 large Vidalia onions, peeled and thinly sliced *about 4 Cups
1/2 cup brown sugar, packed
1 1/2 cups red wine
1/2 cup white vinegar
6 tbls. balsamic vinegar
1 tsp. sea salt
1 tsp. course-ground black pepper
Place sliced onions and brown sugar in a large stock pot. (my vidalias were a lot smaller so, I sliced up about 4 cups in my Cuisinart)
Heat over medium-high heat stirring until well combined.
Cook 25 minutes (this can take longer depending on pot size and volume of onions to cook down), stirring often, until onions are soft and caramelized. Add red wine, white vinegar and balsamic vinegar and continue to cook 15 more minutes, or until
almost all the liquid has evaporated (again, this may take longer)
Season with salt and pepper, to taste.
Ladle onions into 8 oz. sterilized canning jars leaving 1/2-inch head-space and process in boiling water-bath canner 10 minutes. (or according to local cannings regs)
Remove jars from canner and let cool on a kitchen towel on your counter-top 24 hours undisturbed.
Store on your pantry shelf up to 1 year.
"Serve relish over crostini, grilled burgers, steaks, and
more..." per Mary
Makes approx 4 pint Jars.
Recipe by & Adapted from: Mary Marshall/All Things Food - Cooking with Mary and Friends
Photos by: Diane Baker for Canning and Cooking at Home