harvested my hundred italian red torpedo onions this morning...
making: caramelized red onion relish, will chop and freeze some in bags, dry a few, and pickle a big jar full (i'll do a salt brine first for four days and then vinegar to pickle them)
Caramelized Red Onion Relish
2 large red onions, peeled
1/4 cup firmly packed brown sugar
1 cup dry red wine
3 tbsp balsamic vinegar
1/8 tsp each salt and freshly ground pepper
1. Slice onions into very thin slices. Combine onions and sugar in a heavy non-stick skillet. Cook, uncovered, over medium-high heat for about 25 minutes or until onions turn golden and start to caramelize, stirring frequently.
2. Stir in wine and vinegar. Bring to a boil over high heat, reduce heat to low and cook for about 15 minutes or until most of the liquid has evaporated, stirring frequently. Season to taste with salt and pepper.
3. Remove jars from canner and ladle relish into jars to within 1/2 inch of the rim. Process for 10 minutes for half-pint jars.
From The Complete Book of Small Batch Preserving by Ellie Topp and Margaret Howard
apron is from boojiboo (she has an esty shop, all homemade aprons) a gift from my mom for my birthday, i love it!