On the gift tag for this condiment, recommend it as a spread on rosemary focaccia or as a sauce for pork tenderloin.
2 tablespoons olive oil
8 cups thinly sliced red onion (about 2 pounds)
1 teaspoon fresh thyme leaves
1 bay leaf
3/4 teaspoon fine sea salt
3 garlic cloves, minced
1 cup Cabernet Sauvignon or other dry red wine
1/4 cup packed brown sugar
2 tablespoons balsamic vinegar
1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion, thyme, and bay leaf. Cover and cook 25 minutes, stirring occasionally.
Stir in salt and garlic; cook, uncovered, 2 minutes, stirring frequently. Stir in wine, brown sugar, and vinegar; bring to a boil. Reduce heat; simmer 12 minutes or until liquid almost evaporates and becomes syrupy.
Remove from heat; stir in pepper. Cool to room temperature. Discard bay leaf.