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.
INGREDIENTS | MAKES 8 PINTS
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
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
