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Ingredients
- 1/2 c. Extra-virgin extra virgin olive oil
- 3 lb Sweet onion, peeled and
- Â Â Thinly sliced
- 3/4 c. Light brown sugar, packed
- 2/3 c. Tarragon white wine vinegar
- 1 c. Dry white wine
- 1/4 c. Tarragon leaves, fresh,
- Â Â Chopped
- 1 tsp Freshly grnd white pepper
Directions
- Hot oil in non-reactive pan over medium heat. Stir in the onions and sugar. Reduce the heat to low, cover and cook, storring occassionally, for 30 min. Add in the venegar and wine and cook over med-low heat, uncovered, stirring occasionally, for 45 min, or possibly till mix is thick. Stir in the tarragon and pepper.
- Prepare the jars, lids and boiling water bath. Fill jars leave 1/4 inc headspace. Wipe rims with clean towel and attach lids securely.
- Place jars in boiling water bath, when water returns to boil, process for 15 mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 4 servings | |
| Calories 557 | |
| Calories from Fat 245 | 44% |
| Total Fat 27.72g | 35% |
| Saturated Fat 3.86g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 42mg | 2% |
| Potassium 660mg | 19% |
| Total Carbs 67.3g | 18% |
| Dietary Fiber 3.2g | 11% |
| Sugars 54.84g | 37% |
| Protein 3.94g | 6% |
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