|The box I couldn't resist|
Vidalia Onion Relish
(Makes 5 half-pint jars)
5 pounds Vidalia sweet onions (about 10)
3/4 cup firmly packed light brown sugar
2 cups red wine
6 tablespoons balsamic vinegar
Scant 1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Prepare jars and lids.Slice onions very thinly. (I run mine through the food processor with the slicing attachment. It takes no time at all and there's none of that eye-burning unpleasantness.)
Put sliced onions into heavy, non-reactive pot. Add brown sugar and stir to coat.
Cook the onions for about 25 minutes over medium-high heat, stirring frequently until they begin to caramelize. (This might take a bit longer if your onions give off a good amount of liquid. You'll need to cook off most of the liquid before they really start to caramelize nicely.)
Add red wine and balsamic vinegar and stir to combine. Bring mixture to aboil and then maintain medium high heat, stirring frequently, for 15 to 20 minutes or until most of the liquid cooks out.
Add salt and pepper. (Adjust to your taste.)
Ladle relish into jars, leaving 1/2" headspace. Clean rims and position lids and bands, tightening to
Process in boiling water bath for 10 minutes at sea level (25 minutes here in Castle Rock, CO). Turn off heat, remove canner lid and allow to rest for 5 minutes before removing jars to cool overnight. As always, reprocess or refrigerate and promptly use any jars that do not seal properly.