Sweet Hot Caramelized Onions
3 1/2 to 4 lb yellow onions (10 to 12 onions), halved lengthwise and
thinly sliced (12 cups)
6 Tbsp butter, melted
6 Tbsp olive oil
1/3 cup packed brown sugar
1/3 cup white balsamic vinegar
1/3 cup apple cider
1 tsp salt
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper
Prepare jars, lids and bands.
In a 4 to 6 quart slow cooker combine onions, melted butter and oil.
Cover and cook on low heat setting for 7 to 8 hours or until onions are
soft and caramel color, stirring once or twice.
Transfer onion mixture to a large skillet. Stir in brown sugar, vinegar,
cider, salt, cayenne pepper and crushed red pepper. Bring to boiling,
reduce heat to medium. Cook, uncovered for 25 minutes, stirring
Spoon hot onion mixture into prepared jars leaving a 1/2" headspace.
Wipe rims, place lids on and screw bands on to fingertip tight. Process
jars in a boiling water bath for 15 minutes. Adjust time according to
Makes: 4 half pints
01-18-2011 - 219.9
01-18-2012 - 222.4
01-18-2013 - 206.2
| current weight: 202.2