INGREDIENTS:
2 tablespoons olive oil
1 1/2 pounds red onion, thinly sliced
1/4 cup plus 2 tablespoons sugar
1 1/2 teaspoons kosher salt
1/2 cup ruby port
1/2 cup red wine vinegar
1 1/2 teaspoons chopped fresh thyme
INSTRUCTIONS:
Prep Time: approximately 50 minutes.
1. In a medium pot heat the olive oil over medium-high heat
2. Add the onions, and cook for 7 minutes until soft, stirring frequently.
3. Stir in the sugar and salt, and cook for a further 7 minutes.
4. Add the port and vinegar, and bring to a boil.
5. Reduce the heat to medium-low and simmer for 30 minutes or until thickened.
6. Stir in the thyme.
Yield: 2 cups
Keeps for 1 week stored in the refrigerator in an airtight container
Submitted by John Johnston
