VIDALIA ONION AND MAPLE CONSERVE

FOR A YUMMY PIZZA OR TART TOPPING, COMBINE THIS SWEET AND SAVORY MELANGE WITH CRISP-COOKED AND CRUMBLED BACON, FRESH MOZZARELLA, AND A SPRINKLING OF FRESH THYME.

PREP: 30 MINUTES COOK: 30 MINUTES COOL: 30 MINUTES MAKES: FIVE 4-OUNCE CONTAINERS

¼ cup butter
¼ cup olive oil
2½ pounds Vidalia onions or other sweet onions (such as Walla Walla or Maui), quartered and thinly sliced (8 cups)
2 teaspoons salt
2 tablespoons snipped fresh thyme
1 teaspoon freshly ground black pepper
1 cup pure maple syrup
¼ cup sherry vinegar*

1. In an extra-large skillet heat butter and oil over medium-high heat until butter melts. Add onions and salt. Cook, uncovered, about 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.

2. Increase heat to medium-high. Stir in 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; stir in vinegar.

3. Spoon onion mixture into 4-ounce freezer containers, leaving a ½-inch headspace. Cool for 30 minutes. Seal and label. Store for up to 2 weeks in the refrigerator or for up to 6 months in the freezer. Thaw in the refrigerator; reheat before using.

*TIP: For a more intense flavor, use aged sherry vinegar.

PER 2 TABLESPOONS: 109 cal., 5 g fat (2 g sat. fat), 6 mg chol., 180 mg sodium, 16 g carb., 1 g fiber, 1 g pro.