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Caramelized Vidalia Onion Relish

6/22/2014

5 Comments

 
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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

Ingredients
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



Directions:
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 
5 Comments
Suzanne
6/24/2014 07:49:55 am

Excellent!

Reply
Barbra
5/19/2017 08:47:11 pm

We don't use red wine, what can I use instead of it...or is it ok to just leave it out..

Reply
Diane Baker link
5/21/2017 06:26:50 am

Because of the acidity needed in this recipe (being canned with onions which are low acid) I would not leave the red wine out. I do not have a substitution to offer you UNLESS you were to make some and not can it - then I would say try a balsamic vinegar or a grape juice.

Reply
Elaine
8/10/2017 03:28:16 pm

This recipe is outrageous! I didn't can it. I made it and brought it down the shore to serve at our rental house for the week. It didn't need to be canned. None of it made it home!!!!!! Making it again this year.

Reply
Carroll
9/29/2019 04:58:39 pm

I used cab for my wine and my onions came out looking like beets in color? What did I do wrong?

Reply



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All images & content are copyright protected. While I love it when you share, please do not use my images on your own site/page without prior permission.  If you want to publish any of my images, please email me and ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to this website and the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words and link back to this website and the recipe.

  • Home
  • Diane's Blog
  • Canning 101
  • Recipe Index
    • Canning Recipes >
      • Jams/Jellies/Fillings/Butters/Juices
      • Meats/Other
      • Pickling
      • Pressure Canned Soups
      • Tomatoes
    • Cooking Recipes >
      • Breads
      • Breakfast
      • Instant Pot Recipes
      • Main Dishes
      • Soups
      • Sweets
      • Drinks
      • Sauces/Apps/Sides
    • Recipe Collections >
      • Asian Inspired Recipes
      • Cherry Recipes (preserving)
      • Easter Menu Ideas
      • The Apple Cart
      • Irish Fare
      • Jelly & Jam Recipes
      • Mexican Inspired Recipes
      • Pickle Recipes
      • Freezer to SlowCooker
      • Soups
      • Summer Grillin' Guide
  • Work with Me
  • Recipes Via Email
  • Give Aways
  • Privacy Policy