Caramelized Red Onion Relish
2 large red onions, peeled (I doubled this recipe and used a mixture of white, yellow and red onions from our garden...My Gardner Guy grew them!!!)
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each salt and freshly ground pepper
Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.
Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper.
Remove jars from canner and ladle relish into jars leaving a 1/2 headspace. Process in water bath canner for 20 minutes for half-pint jars.
Another thought from a wonderful canner said... Take a piece of focaccia bread and slice in half to make a sandwich. I got my focaccia at Trader Joes. Take sliced brie and basil and layer on the bread. Add a big spoonful of the caramelized onions. Using either a griddle, broiler, or panini press, grill the sandwich till the brie cheese is oozing out the sides. The flavor of the cheese with the sharp bite of basil and sweetness of the onions is incredible.
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