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Recipe courtesy Brian Scheehser, Trellis restaurant
Makes about 3.5 pints
Start to finish: One hour
from Edible Seattle January/February 2010
1 pint orange juice
5 red onions, diced
1/2 cup olive oil
1/2 lb. sugar
1 cup red wine
Leaves from six full sprigs of thyme
Zest of 2 oranges
1 pint orange juice (reduced to 1/2 cup)
1 cup wildflower honey
In a small saucepan over medium heat, reduce the orange juice to 1/2 cup. Remove from heat and set aside.
In a large saucepan over medium high heat, combine the onions and olive oil, and cook until the onions are translucent. Stir the sugar, and continue cooking the onions until they’re light brown and slightly caramelized. Adjust heat to medium low, add red wine, orange zest and thyme leaves, and simmer slowly until the liquid is reduced by half.
Add reduced orange juice and honey, and simmer for five additional minutes.
Remove from heat and cool. Pack into sterile half-pint or pint jars.
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