2 Large Onions1/4 Cup Brown Sugar
1 Cup Dry Red Wine
3 Tablespoons Balsamic Vinegar
Salt/Pepper To Taste
Slice Onions Thinly. Combine Onions and sugar, I use my cast iron dutch oven. Cook, uncovered over Med-Heat for about 25 minutes. They will try golden and start to caramelize.
Stir in everything else. Bring to a boil over high heat. Reduce to low and cook about another 15 minutes or so.
Spoon into jars, and bwb for 10 minutes. I found that two onions nearly did 2 pints.
Recipe from Small Batch Preserving.
Salt/Pepper
4 comments:
I had no idea you could can carmalized onions! How long do they keep? Can I make them non-alcoholic by substuting something?I have two boys who eat like your boys and I am searching for answers. :)
Yep, you can, can caramelized onions. I'm sure you could use something other then red wine, it's so hard because of all the fillers out there. Once opened they don't keep long around here.
Do you think grape juice would work? Chicken or beef broth? We don't use alcohol (religous reasons).
You could try, just not sure how it would turn out.
Post a Comment