Red Onion Relish Recipe
Ingredients
2 teaspoons unsalted butter
2 medium-size red onions, thinly sliced
3 tablespoons sugar
1/8 teaspoon each salt and black pepper, or to taste
1/2 cup dry red wine or chicken broth
1/4 cup white wine vinegar or red wine vinegar
Directions
1 In a 10-inch nonstick skillet, melt the butter over moderate heat.
Stirintheonions, sugar, salt, and pepper.
Lower the heat and cook, covered, stirring occasionally, for 20 minutes or until thickened.
Add the wine and vinegarand simmer 1 5 minutes more.
Raise the heatto high and cook, stirring often, for 3 to 4 minutes or until thickened.
Cool to room temperature before serving.
Will keep, covered and refrigerated, for up to 1 week.
2 For longer storage, pour the hot cooked relish into two 1/2-pint canning jars, leaving 1/4 inch of head space between the relish and the jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 1 5 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The relish may also be frozen for up to 2 months at 0° F
Stirintheonions, sugar, salt, and pepper.
Lower the heat and cook, covered, stirring occasionally, for 20 minutes or until thickened.
Add the wine and vinegarand simmer 1 5 minutes more.
Raise the heatto high and cook, stirring often, for 3 to 4 minutes or until thickened.
Cool to room temperature before serving.
Will keep, covered and refrigerated, for up to 1 week.
2 For longer storage, pour the hot cooked relish into two 1/2-pint canning jars, leaving 1/4 inch of head space between the relish and the jar rim.
Cover the jars with dome lids and rings, place them in a boiling water bath, and return to a boil.
Process for 1 5 minutes.
Remove from the bath and let cool.
The next day, check the seals, label, and store in a cool, dry place.
The relish may also be frozen for up to 2 months at 0° F
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