My original intention was to make sweet onion jam. However, I melded together two different recipes, and even after about eight hours of cooking in my slow cooker, it didn't seem as if the liquids were ever going to thicken up, and I kind of lost interest in trying to make it do so. No worries, though, as the resulting onions still make an excellent savory sandwich dressing, as shown in my tomato, basil, and mozzarella panino above.
Drunken Sweet Onions (printer-friendly version)
2 pounds sweet onions, peeled and slices
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1/4 cup organic cane sugar
1/4 cup balsamic vinegar
1/2 cup red wine (I used a malbec)
1. Heat the unsalted butter and olive oil in a large skillet over medium heat.
2. Add the onions and saute until translucent, and the edges are just beginning to brown, about 10-15 minutes.
3. Place the onions in a 4-quart slow cooker bowl. Add in the brown sugar, granulated sugar, balsamic vinegar, and red wine.
4. Cook over low heat for 6-8 hours, stirring every half-hour.
5. Serve over bread, as a sandwich spread, or however else you desire. (Perhaps as a savory pizza topping?)
2 pounds sweet onions, peeled and slices
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon brown sugar
1/4 cup organic cane sugar
1/4 cup balsamic vinegar
1/2 cup red wine (I used a malbec)
1. Heat the unsalted butter and olive oil in a large skillet over medium heat.
2. Add the onions and saute until translucent, and the edges are just beginning to brown, about 10-15 minutes.
3. Place the onions in a 4-quart slow cooker bowl. Add in the brown sugar, granulated sugar, balsamic vinegar, and red wine.
4. Cook over low heat for 6-8 hours, stirring every half-hour.
5. Serve over bread, as a sandwich spread, or however else you desire. (Perhaps as a savory pizza topping?)
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