Caramelized Red Onion Relish (Canning)

1. 1

   Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions are golden and starting to caramelize, stirring frequently.

2. 2

   Stir in wine and balsamic vinegar. Bring to a boil on high, then reduce heat to low and cook about 15 minutes, or until most of the liquid has evaporated, stirring frequently.

3. 3

   Season to taste and cool briefly.

4. 4

   Ladle relish into hot half-pint jars, leaving 1/2-inch headspace. Process in a boiling water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

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