Slow and Easy Savory Onion Condiment

[Guest guest]

This is a request during my seasonal cooking.

I'll be making it again real soon.

Mark

 

 

Slow and Easy Savory Onion Condiment

 

2 to 3 tablespoons extra-virgin olive oil

5 to 6 medium red onions, thinly sliced

10 large shallots, thinly sliced

8 to 10 big cloves garlic (not Elephant type), thinly

sliced

salt and generous freshly ground black pepper

shredded zest of 2 large oranges (optional)

1/4 cup currants or raisins (optional)

1 small fresh tomato, peeled, or a canned tomato

1/4 to 1/2 cup wine vinegar

1 tablespoon sugar (optional)

 

Heat oil in a 12-inch saute pan over medium high. Add

onions, shallots, garlic, salt and pepper, tossing to

combine. Once they begin sizzling, turn heat to medium

low, cover pan and cook 30 minutes, adding zest and

raisins half way through cooking. Once onions become

soft and clear, uncover, raising heat to medium high.

Brown the onions. Stir often, scraping up the brown

glaze on the bottom of the pan. You may need a little

water as they approach being done. Once deep gold,

stir in tomato and 1/4 cup vinegar, cooking it down to

nothing.

Taste for a soft sweet-tart balance. If necessary,

cook in a little sugar, or more vinegar. Tomato should

meld into the onions, while the vinegar cooks down to

an appealing backdrop, not a sharp accent. Cool

quickly and pack in jars. Keep cold, but serve close

to room temperature.

Makes about 2 cups.

 

 

 

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