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Onions in Honey and Wine

Yield: 4 x half-litre (1 US pint) jars

Course Condiments
Cuisine American
Keyword Onions
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 4 half-litre (1 US pint) jars
Calories 198 kcal

Ingredients

  • 1 kg onion (thickly-sliced. 2 1/2 US quarts / 2 lbs. Measurements after prep.)
  • 2 tablespoons salt
  • 250 ml honey (liquid. 1 cup / 8 oz)
  • 375 ml water (1 1/2 cup / 12 oz)
  • 125 ml white wine (1/2 cup / 4 oz)
Metric - US Customary

Instructions

  1. Peel onions and slice thickly into a large bowl. Toss them in the salt substitute to allow it to permeate into the onion, and set aside.
  2. Meanwhile combine the honey, water and wine in a largish sauce pot (in case it boils over.) Bring to a boil, and lower immediately to a simmer until it reduces by half in volume -- about 30 minutes.
  3. Pack onions into quarter-litre (1/2 US pint) or half-litre (US pint) jars.

  4. Leave 3 cm (1 inch) headspace.
  5. Divvy hot sauce out amongst jars, leaving 3 cm (1 inch) headspace.
  6. If you can see you are going to be short of sauce, see Notes below.
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
  11. Processing time: Either size jar for 15 minutes.