Prep 15 mins
Cook 50 mins
Naturally sweet Vidalia onions get even richer and sweeter when slowly caramelized with garlic, wine and balsamic vinegar while cognac adds a touch of elegance. Try it on your next burger, or spooned over grilled steak! Adapted from the Complete Book of Small-Batch Preserving.
- 2 tablespoons salted butter
- 2 large sweet onions, halved and thinly sliced
- 1⁄4 cup dark brown sugar
- 6 garlic cloves, thinly sliced
- 1 cup red wine
- 2 tablespoons cognac
- 3 tablespoons balsamic vinegar
- generous pinch kosher salt
- 1 pinch black pepper
- Melt butter in a large pot and add the onions and sugar.
- Cook, uncovered,over medium high heat for 30-45 minutes, stirring occasionally - the onions will be beginning to caramelize.
- Stir in the garlic, wine, cognac and vinegar.
- Bring to a boil, then reduce heat and cook for 15 minutes, stirring often.
- Add salt and pepper, then spoon into jars and process in a waterbath for 30 minutes.