| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Preserves, Relishes, Herbs |
4 |
Half-pints |
INGREDIENTS
| 1/2 |
c |
Extra-virgin olive oil |
| 3 |
lb |
Sweet onion, peeled and |
|
|
Thinly sliced |
| 3/4 |
c |
Light brown sugar, packed |
| 2/3 |
c |
Tarragon white wine vinegar |
| 1 |
c |
Dry white wine |
| 1/4 |
c |
Tarragon leaves, fresh, |
|
|
Minced |
| 1 |
ts |
Freshly ground white pepper |
INSTRUCTIONS
Warm oil in non-reactive pan over medium heat. Stir in the onions and
sugar. Reduce the heat to low, cover and cook, storring occassionally, for
30 minutes. Add the venegar and wine and cook over med-low heat, uncovered,
stirring occasionally, for 45 minutes, or until mixture is thick. Stir in
the tarragon and pepper.
Prepare the jars, lids and boiling water bath. Fill jars leave 1/4 inc
headspace. Wipe rims with clean towel and attach lids securely.
Place jars in boiling water bath, when water returns to boil, process for
15 mins.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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