Onion Relish

We make a lot of this in the summer, to go with barbecue and burgers, but it came in very handy over the recent year-end holidays. It works very well either at room temperature or cold, with ham, roast pork, or turkey, or with leftover chicken or beef. It’s positively sensational on a juicy burger. The wine we use in it is usually whatever’s left over from a night or two (or even three) earlier. This can be made ahead and will keep for a couple of weeks in a jar in the fridge, although we usually get to the bottom of it before then.

½ cup (1 stick) unsalted butter
1 pound yellow onions, peeled and thinly sliced
2 large red onions, peeled and thinly sliced
1 teaspoon salt
1 teaspoon freshly ground pepper
2 tablespoons honey
2 tablespoons tomato puree
12 oil-packed sun-dried tomato halves,
      drained and coarsely chopped
1 teaspoon dried thyme
½ cup balsamic vinegar
1 cup dry red wine

In a large, heavy saucepan, melt the butter over medium heat. Add all the remaining ingredients except the vinegar and wine. Stir well. Reduce heat to very low, cover, and cook on very low heat until the onions have begun to brown, about 1 hour. Stir in the vinegar and wine. Cook, uncovered, until most of the liquid has evaporated and the mixture is a rich mahogany color, about 45 more minutes. Let cool. Spoon into airtight jars, cover, and refrigerate for up to 2 weeks. (Bonus: Your house will smell wonderful all day.)