Savory Balsamic Caramelized Red Onion Conserve
This Savory Balsamic Caramelized Red Onion Conserve beautifully combines the deep, rich flavors of balsamic vinegar with sweet caramelized red onions, creating a versatile condiment that enhances a variety of dishes. The addition of dry red wine adds depth and complexity, making it ideal for serving alongside roasted meats, spread on sandwiches, or drizzled over a cheese platter. Prepare this conserve in small batches, and enjoy the satisfaction of preserving a delightful taste that can be savored year-round. Perfect for gift-giving or elevating everyday meals with a gourmet touch, this recipe is a must-try for any home cook looking to explore the art of canning.
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
red onions
2 large (peeled and very thinly sliced)
brown sugar
1/2 cup (firmly packed)
dry red wine
1 cup (none)
balsamic vinegar
3 tablespoons (none)
salt
to taste (none)
pepper
to taste (none)
Instructions
1
In a heavy non-stick skillet, combine the sliced red onions and brown sugar, cooking over medium-high heat. Stir frequently and cook uncovered for about 25 minutes, until the onions become golden and start to caramelize.
2
Once the onions are caramelized, carefully stir in the dry red wine and balsamic vinegar. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low and continue to simmer for about 15 minutes, or until most of the liquid has evaporated while stirring frequently.
3
Season the mixture with salt and pepper to taste, stirring well. Allow the relish to cool briefly before proceeding.
4
Ladle the hot relish into sterilized half-pint jars, ensuring to leave 1/2-inch of headspace at the top of each jar. Seal with sterilized lids.
5
Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Balsamic Caramelized Red Onion Conserve?
It is a versatile gourmet condiment that combines deep balsamic vinegar flavors with sweet caramelized red onions and dry red wine.
What type of onions are best for this recipe?
The recipe specifically calls for 2 large red onions, peeled and very thinly sliced, to achieve the characteristic color and flavor.
How long does it take to caramelize the onions?
You should cook the onions and brown sugar over medium-high heat for about 25 minutes until they become golden.
Do I need to stir the onions while they cook?
Yes, you should stir the onions frequently to prevent burning and ensure even caramelization.
Can I use a different type of wine?
The recipe calls for dry red wine to add depth and complexity, but you could experiment with other dry varieties depending on your taste.
What role does balsamic vinegar play in the conserve?
Balsamic vinegar provides a rich, tangy acidity that balances the sweetness of the caramelized onions and brown sugar.
How long should the mixture simmer after adding the liquids?
Simmer the mixture for about 15 minutes on low heat until most of the liquid has evaporated.
What is the recommended jar size for this recipe?
The recipe is designed for half-pint jars, which are ideal for small-batch preserving.
How much headspace should be left in the jars?
You should leave exactly 1/2-inch of headspace at the top of each jar before sealing.
Do the jars need to be sterilized?
Yes, you must use sterilized half-pint jars and sterilized lids to ensure the safety and longevity of the conserve.
What is the water bath processing time?
Process the sealed jars in a boiling water bath for 10 minutes to ensure proper sealing.
How should I serve this onion conserve?
It is excellent when served alongside roasted meats, spread on sandwiches, or drizzled over a cheese platter.
Can this be given as a gift?
Yes, this recipe is perfect for gift-giving due to its gourmet nature and preserved shelf life.
Is this recipe considered sweet or savory?
It is both; the caramelization and brown sugar provide sweetness while the vinegar, wine, and onions provide savory depth.
Can I use white sugar instead of brown sugar?
Brown sugar is recommended because its molasses content contributes to the rich color and deeper flavor profile of the conserve.
What equipment is needed for the onions?
A heavy non-stick skillet is recommended to ensure even heat distribution and to prevent the sugar from sticking.
When should I add salt and pepper?
Season the mixture with salt and pepper to taste after the simmering process is complete and most liquid has evaporated.
Should the skillet be covered while cooking the onions?
No, you should cook the onions and brown sugar uncovered to allow moisture to escape as they caramelize.
What temperature should I use for boiling the liquid?
After adding the wine and vinegar, increase the heat to high to bring the mixture to a boil before reducing to a simmer.
Can I use this recipe for canning beginners?
Yes, it is a great introductory recipe for those looking to explore the art of canning with small batches.
What is the texture of the finished conserve?
It is a thick, relish-like consistency where the onions are soft and coated in a syrupy balsamic reduction.
Can I double the recipe?
Yes, though you may need to increase the cooking time for the onions and the evaporation of the liquids.
How many ingredients are in this recipe?
The recipe uses 6 main ingredients: red onions, brown sugar, dry red wine, balsamic vinegar, salt, and pepper.
Does this conserve need to be refrigerated immediately?
If processed in a water bath, it can be stored in a cool dark place. Once opened, it must be refrigerated.
Can I use yellow onions instead of red?
While possible, red onions are preferred for their specific sweetness and the vibrant deep color they provide to the final conserve.
What kind of red wine is 'dry red wine'?
Varieties like Cabernet Sauvignon, Merlot, or Pinot Noir work well as they are not overly sweet.
Is this recipe vegan?
Yes, all ingredients listed (onions, sugar, wine, vinegar, spices) are plant-based.
How should I prep the onions?
The onions should be peeled and sliced very thinly to ensure they caramelize properly and have a pleasant mouthfeel.
Can I skip the wine?
The wine adds complexity; if skipping, you may need another liquid like beef or vegetable stock, but the flavor will change significantly.
What is the total cooking time excluding canning?
The active cooking time is approximately 40 minutes: 25 minutes for caramelization and 15 minutes for simmering.