Vidalia Onion and Maple Conserve
1/4 cup butter
1/4 cup olive oil
2 1/2 lb Vidalia onions or other sweet onions, quartered and thinly sliced
2 tsp sea salt
2 Tbsp fresh thyme leaves
1 tsp freshly ground black pepper
1 cup pure maple syrup
1/4 cup sherry vinegar (NOTE)
In an extra large skillet heat the butter and the oil, over medium high heat until the butter melts. Add onions and salt. Cook for 5 minutes or until onions start to soften, stirring frequently. Reduce heat to medium low. Stir in thyme and pepper. Cook, covered, for 10 to 12 minutes or until onions are very tender, stirring twice.
Increase heat to medium high. Add maple syrup. Bring just to boiling. Reduce heat to medium. Cook, uncovered, for 15 to 20 minutes or until most of the liquid has evaporated, stirring frequently. Remove from heat then stir in vinegar.
Ladle hot onion mixture into prepared jars leaving a 1/4" headspace. Remove air bubbles. Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Makes: 5 - 4 oz jars
NOTE: For more intense flavor use an aged sherry vinegar.