Caramelized Onion Relish

The trick to caramelizing onions is taking your time and low, consistent heat. I made this with Red Torpedo onions and it turned out amazing! (I know, the picture is kind of crappy, but it's what I have.)

4 onions, sliced thin
1/4 c. water
1/4c. brown sugar
4 T. balsamic vinegar
1 c. dry wine (red or white)
salt


In a heavy frying pan place onions, water and brown sugar. Cook over low to medium low heat, stirring constantly, until onions wilt and start to turn light brown. Most of the liquid should have cooked off. Add wine and balsamic vinegar. Cook, again stirring constantly, until the liquid has almost completely evaporated.

Store in the fridge, or preserve using a hot-water bath and processing for 15 minutes.