Red Onion Preserves

I've made this recipe twice so far this summer, and there are more red onion preserves in my future, I can just feel it.  Kahuna's garden is going strong, and we have a plethora of onions, I tell you, a plethora. 

This tasty little condiment is wonderful on homemade pizza; as a side dish for grilled meats; and on open-faced sandwiches on toasted English muffins with melted Swiss cheese.  Yum.

The recipe is (slightly) adapted from a beautiful book called Cooking in the Moment:  A Year of Seasonal Recipes by Andrea Reusing.  I changed a couple of minor things, according to my taste and what I had on hand, so will post it here the way I made it.

RED ONION PRESERVES
2 T. olive oil
4 medium red onions, thinly sliced
1 garlic clove, minced
sea salt
1 c. dry red wine
1/4 c. red wine vinegar
1/4 c. honey
2 t. ground coriander seed

In a medium-sized pot over low heat, cook olive oil, onions, garlic, and a sprinkling of salt, covered, for about 10 minutes, until onions get soft.  Add wine, vinegar, honey, and coriander and cook, uncovered, for about 20 more minutes at medium or medium-low heat.  The liquid should start to get syrupy.  When it's done, put into jars and use as needed.  Reusing says it should keep for a few weeks in the refrigerator and I agree.

You can cut this recipe in half to give it a try; you'll end up with one small jar.  I'm thinking I will freeze some of this to use later in the year.

So how does your garden grow?