Friday, October 7, 2016

Saucy... Burnt Onion Concentrate

Burnt Onion Concentrate
Found on Canning Recipes Only

This recipe was adapted from a Victorian-era blend that can act as either a sauce or a marinade. It’s also great for flavoring gravies, soups, and stews.


3 pounds onions, peeled and coarsely chopped 

7 ½ cups cold water 

3 cups brown sugar 

7 ½ cups cider vinegar 

3 tablespoons dried French tarragon 

1 teaspoon salt 

1 teaspoon coarsely ground black pepper 

In a large stockpot, combine onions and water. Cover; bring to a boil. Lower heat; simmer until onion is soft. Add sugar; stir well. Continue to simmer until mixture has turned a very dark brown and has reduced by about half. This will take at least 1 hour. Stir occasionally to prevent sticking. In a separate pan, bring vinegar, French tarragon, salt, and pepper to a boil. Lower heat; simmer 10 minutes.

Slowly pour vinegar mixture into onion mixture; stir well. Bring to a boil; lower heat, and simmer 10 minutes. Ladle into sterilized pint jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a water-bath canner 10 minutes

No comments:

Post a Comment

html, body, div, span, applet, object, iframe, h1, h2, h3, h4, h5, h6, p, blockquote, pre, a, abbr, acronym, address, big, cite, code, del, dfn, em, font, img, ins, kbd, q, s, samp, small, strike, strong, sub, sup, tt, var, b, u, i, center, dl, dt, dd, ol, ul, li, fieldset, form, label, legend, table, caption, tbody, tfoot, thead, tr, th, td { margin: 0; padding: 0; border: 0; outline: 0; font-size: 100%; vertical-align: baseline; background: transparent; } body { line-height: 1; } ol, ul { list-style: none; } blockquote, q { quotes: none; } /* remember to define focus styles! */ :focus { outline: 0; } /* remember to highlight inserts somehow! */ ins { text-decoration: none; } del { text-decoration: line-through; } /* tables still need 'cellspacing="0"' in the markup */ table { border-collapse: collapse; border-spacing: 0; }