These preserves will keep for a few weeks in the refrigerator and are good on a grilled cheese sandwich or as a condiment for creamy pureed white beans.
Recipe information
Yield
makes 3 to 4 cups
Ingredients
2 tablespoons extra virgin olive oil
4 medium red onions, thinly sliced
1 garlic clove
1 dried red chile pepper, such as de Arbol
Kosher salt
1 cup dry red wine
1/4 cup red wine vinegar
1/4 cup honey
2 teaspoons coriander seeds, lightly toasted and ground
Preparation
Heat a medium-size heavy pot over low heat and add the oil, onions, garlic, and chile; season with salt. Cover and cook gently until the onions are very soft and tender, about 5 minutes. Add the wine, vinegar, honey, and coriander. Raise the heat slightly and cook, uncovered, until the liquid is syrupy, about 15 minutes. Store refrigerated for up to a week.
