Ingredients:
- 2 pounds sweet onions
- 3 tablespoons unsalted butter
- 2/3 cup packed light brown sugar
- 1/2 cup dark corn syrup
- 4 tablespoons balsamic vinegar
- 1/3 cup dry red wine
- dash salt
Preparation:
Melt butter in a large skillet or saucepan; add sliced onions and cook, covered, over medium-low heat until tender and translucent. Stir frequently.
Combine the remaining ingredients; add to the sliced onions and stir to blend. Bring to a boil. Reduce heat to low and simmer for about 40 minutes, or until syrupy. The syrup should coat the back of a spoon. Pour into a bowl and cool to room temperature.
Keep refrigerated for 4 to 5 days. Freeze in small amounts for later use.
Sweet and Sour Onions
Sweet Onion Casserole
Onion Muffins
Sweet Onion Pie
Onion Mushroom Casserole
Onion Pudding
Onion Squares
Creamed Onions
Creamed Onions I
Creamed Onions II
Grilled Whole Onions
Onion Recipe Index
Side Dish Casseroles
Crockpot Vegetable
Deep Fryer Recipes
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