PREP: 30 minutes COOK: 30 minutes COOL: 30 minutes MAKES: five 4-oz. jars
¼ cup butter
¼ cup olive oil
2½ lb. Vidalia onions or other sweet onions (such as Walla Walla or Maui), quartered and thinly sliced (8 cups)
2 tsp. salt
2 Tbsp. snipped fresh thyme
1 tsp. freshly ground black pepper
1 cup pure maple syrup
¼ cup aged or regular 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, 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, 15 to 20 minutes or until most of the liquid has evaporated, stirring frequently. Remove from heat; stir in vinegar.
3. Spoon mixture into five 4-oz. freezer containers, leaving a ½-inch headspace. Cool 30 minutes. Seal and label. Store up to 2 weeks in the refrigerator or up to 6 months in the freezer. Thaw in the refrigerator. Reheat before using. (Freezing tips, page 467.)
PER 2 TBSP. CONSERVE: 109 cal., 5 g fat (2 g sat. fat), 6 mg chol., 180 mg sodium, 16 g carb., 1 g fiber, 1 g pro.
Serving Idea: Top baked flatbread with this sweet-savory conserve, fresh goat cheese, and mixed baby salad greens.