I'm particularly interested in travel, reading, history, and cooking.
Sweet Onion and Red Wine Condiment
Unfortunately, this is not the most aesthetically pleasing condiment in my opinion. Thankfully, however, the condiment's deep, rich, earthy tone reflects the taste of this deep and rich condiment (which combines the sweetness of brown sugar, the edge of balsamic vinegar, and the richness of wine). The wonderful savory flavor of onion permeates the dish as well.
When combined together, these pieces form a thick and rich condiment that goes wonderfully with any sort of meat. I used it on lamb in the dish you see above, but it could just as well be utilized with beef, chicken, pork, fish, etc. as well. Either use it as a marinade or marinate or baste meat with it. Sweet onions are an important component of this and make certain that they are possessed instead of having simple regular onions.
Note: This recipe is adapted from Dungeness Crabs and Blackberry Cobbler by Janie Hibler.
- 1 pound sweet onions
- 4 tablespoons olive oil
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- pinch of garlic salt
- 3 tablespoons balsamic vinegar
- 1/3 cup red wine
- Heat the olive oil in a skillet, then when hot, add in the onions. Sauté 10 minutes.
- Toss with the sugar, salt, and the balsamic vinegar. Continue cooking the onions 5 minutes, then turn off the heat and add the garlic salt and red wine, stirring it in.
- Blend the ingredients until they are smooth. If necessary, add in additional liquids if one desires a less thick condiment.
Rate This Recipe
© 2017 Ryan Thomas