Recipe information
Yield
Makes about 1 2/3 cups Servings
Ingredients
2
tablespoons olive oil
2
pounds red onions, halved, thinly sliced
8
fresh thyme sprigs
4
garlic cloves, pressed
1
cup ruby Port
1
/2 cup dry red wine
1
/2 cup grenadine
1
/4 cup balsamic vinegar
1
/4 cup sugar
Need to make a substitution?
Preparation
Heat oil in heavy medium pot over medium-high heat. Add onions, thyme, and garlic; sauté until onions are slightly softened, about 10 minutes. Add 1 1/4 cups water and all remaining ingredients and bring to boil. Reduce heat to medium and continue to boil gently until onions are soft, liquid is reduced, and mixture thickens to jam consistency, stirring often and adding more water by 1/4 cupfuls to prevent sticking, 30 to 40 minutes. Remove from heat. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Before serving, rewarm onion jam just until heated through, stirring frequently.
Nutrition Per Serving
Makes about 1 2/3 cups
2 tablespoons contain: Calories (kcal) 96.9 %Calories from Fat 22.0 Fat (g) 2.4 Saturated Fat (g) 0.3 Cholesterol (mg) 0 Carbohydrates (g) 16.9 Dietary Fiber (g) 0.5 Total Sugars (g) 12.3 Net Carbs (g) 16.4 Protein (g) 0.4 Sodium (mg) 6.9