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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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On the gift tag for this condiment, recommend it as a spread on rosemary focaccia or as a sauce for pork tenderloin. Ingredients:
2 tablespoons olive oil |
8 cups thinly sliced red onion (about 2 pounds) |
1 teaspoon fresh thyme leaves |
1 bay leaf |
3/4 teaspoon fine sea salt |
3 garlic cloves, minced |
1 cup cabernet sauvignon or other dry red wine |
1/4 cup packed brown sugar |
2 tablespoons balsamic vinegar |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large nonstick skillet over medium heat. Add onion, thyme, and bay leaf. Cover and cook 25 minutes, stirring occasionally.
2. Stir in salt and garlic; cook, uncovered, 2 minutes, stirring frequently. Stir in wine, brown sugar, and vinegar; bring to a boil. Reduce heat; simmer 12 minutes or until liquid almost evaporates and becomes syrupy.
3. Remove from heat; stir in pepper. Cool to room temperature. Discard bay leaf.
4. Note: Store in the refrigerator for up to 1 week.
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