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Old 07-31-2005, 12:11 PM   #1
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Sweet Onion Preserves

SWEET ONION PRESERVES

1/2 cup Extra-virgin olive oil
3 lb Sweet onion, peeled and thinly sliced
3/4 cup Light brown sugar, packed
2/3 cup Tarragon white wine vinegar
1 c Dry white wine
1/4 cup Tarragon leaves, fresh, minced
1 t sp Freshly ground white pepper

Warm oil in non-reactive pan over medium heat. Stir in
the onions and sugar. Reduce the heat to low, cover
and cook, stirring occassionally, for 30 minutes. Add
the vinegar 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.

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Old 07-31-2005, 03:07 PM   #2
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Wow!
Would you serve this with chicken or ham perhaps?
What else would you recommend?
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Old 08-01-2005, 09:00 AM   #3
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I think it would be great as a spread for crostinni, flatbreads or pizza, or as a condiment on sandwiches and meats. Imagine using this on your burger or hot dog...Mmmmmm!
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Old 08-01-2005, 09:30 AM   #4
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Great ideas! Thanks!
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Old 08-01-2005, 09:48 AM   #5
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Constance, that sounds similar to my onion marmalade recipe (think it was originally by Delia Smith, but I honestly can't remember!). I make a batch and just keep it in a covered dish in the fridge for up to a week - it would probably last longer, but I'm really paranoid that I might kill people with my food if I keep it too long, so I tend to chuck it out and start again!

I use this with cheese and oatcakes, with cold meats and as a relish in a cheese and pickle sandwich.

400g white or red onions, peeled and thinly sliced
25g butter
150 ml red wine or stock
3 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1 teaspoon fresh thyme or rosemary
Salt and freshly groun black pepper
Melt the butter in a saucepan, add the onions and soften for 10 minutes Add the rest of the ingredients, stir and bring to a simmer Cook over a gentle heat for approximately 45 minutes, leaving the lid off and stirring frequently
At the end of the cooking time nearly all of the liquid should have evaporated, leaving glossy onion marmalade
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Old 08-01-2005, 12:25 PM   #6
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I am so going to make some of this stuff!

I dont care for tarragon, but between these two recipes, I know I can make something fantastic!

THANKS!!!!
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Old 08-02-2005, 09:16 AM   #7
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I don't care for tarragon either, Jenny. You can substitute another herb you like better...I like a pinch of thyme.
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Old 04-28-2011, 05:48 PM   #8
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I was wondering if any of you have tried this or anything similar using Vidalia onions?
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Old 04-28-2011, 06:32 PM   #9
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Quote:
Originally Posted by Aunt Bea View Post
I was wondering if any of you have tried this or anything similar using Vidalia onions?
The OP's recipe calls for sweet onions. Vidalias are sweet onions so I'm sure they will work great.
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Old 04-28-2011, 07:30 PM   #10
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That makes 3 of us who don't like tarragon, but this sounds wonderful otherwise. Harry & David put out an onion and bell pepper relish I'm crazy about. Do you think the addition of red and green bell peppers would work with this?
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