Zinfandel Caramelized Red Onions
adapted from SB Canning
makes about 14 cups
6 lbs red onions, thinly sliced
1 1/4 cup packed brown sugar
5 cups Cafe Zinfandel or red wine of your choice
1 cup balsamic vinegar
1/2 tsp salt (or to taste)
1/2 tsp black pepper (or to taste)
In one or two large non-stick heavy bottomed pans, saute the onions with the brown sugar over medium-high heat.
Cook the onions, stirring frequently, until they are soft and turn a light golden brown.
For this large batch it took about 45 minutes.
Combine the onions into one pot if it was necessary to begin cooking them down in two pots.
Add the wine and vinegar.
Bring to a boil, then reduce the heat to low.
Cook, stirring frequently, until most of the liquid is evaporated.
As the liquid reduces take care not to allow the bottom of the pot to burn.
For this large batch this step took about 45 minutes.
Meanwhile, prepare the canner, jars, and lids.
Season the caramelized onions with salt and pepper.
Ladle hot caramelized onions into hot sterilized jars.
Leaving 1/2" headspace.
Wipe the rims of the jars.
Adjust the two piece lids.
Water bath process half pints for 10 minutes at sea level being sure to adjust the time as necessary based on altitude.