This is a wonderful gift for a foodie.
The honey and wine sauce is a glaze to brush on meats you are grilling or frying.
The onion, you heat either in a microwave or in a sauté pan, and have as a garnish to the side on your plate, or mound up on top of the grilled and glazed cut of meat.
Good particularly with pork, game, lamb, chicken or fish.
Leftover sauce (if you didn’t dip in it a brush that touched raw meat) is good for a few weeks in the fridge for other uses such as drizzling on roasted or steamed vegetables. It’s also nice tipped into a risotto or other rice dish.
So, while this onion glaze is not a cheap thing to make, it is a really flexible and unique item that people appreciate because it’s a healthy and gourmet way to jazz up a meal in a very simple way.
Jar size choices: Either quarter-litre (½ US pint) OR half-litre (1 US pint)
Processing method: Pressure canning only
Yield: 4 x half-litre (US pint) jars
Headspace: 3 cm (1 inch)
Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
Processing time: Either size jar for 15 minutes
Onions in Honey and Wine
- Peel onions and slice thickly into a large bowl. Toss them in the salt (or salt salt sub) to allow it to permeate into the onion, and set aside.
- Meanwhile combine the honey, water and wine in a largish sauce pot (in case it boils over.) Bring to a boil, and lower immediately to a simmer until it reduces by half in volume -- about 30 minutes.
- Pack onions into quarter-litre (½ US pint) or half-litre (US pint) jars.
- Leave 3 cm (1 inch) headspace.
- Divvy hot sauce out amongst jars, leaving 3 cm (1 inch) headspace.
- If you can see you are going to be short of sauce, see Notes below.
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Processing pressure: 10 lbs (69 kPa) weighted gauge, 11 lbs (76 kpa) dial gauge (adjust pressure for your altitude when over 300 metres / 1000 feet)
- Processing time: Either size jar for 15 minutes.
Processing guidelines below are for weighted-gauge pressure canner. See here for dial-gauge altitude adjustments.
|Jar Size||Time||0 to 300 m (0 - 1000 feet) pressure||Above 300 m (1000 ft) pressure|
|¼ litre (½ US pint)||15 mins||10 lbs||15 lb|
|½ litre (1 US pint)||15 mins||10 lbs||15 lb|
How to pressure can.
When pressure canning, you must adjust the pressure for your altitude.
More information about Salt-Free Canning in general.
Tip: Using a stirring spoon made of wood (yes, wood has something about it) can help prevent or reduce pot boil-overs of sugar syrups such as this (and boiling pasta water).
You may need to DOUBLE the liquid. Be prepared. Make more in the microwave by zapping 2 parts honey to 1 part wine and 1 part water. (Be careful when you go to move or stir this after zapping in microwave, it may surge up on you.)
The salt here is just a seasoning. It’s fine to use a salt sub, or, just omit (though it could be bland if you do.)
Instead of white wine, you could use sherry, or red wine.
The Ball Blue Book calls for red onion, but you can use white or red: it doesn’t matter, the onion will turn white in the jar, anyway. You could also try regular onion, if you wanted a stronger / less sweet onion taste.
There’s often more glaze than you need for one use: you can keep covered in fridge and use up within a few weeks. Don’t brush directly from jar onto raw meat or fish or you will contaminate the jar, making it unsafe to keep in fridge for another use.
SAFETY NOTE: Do not attempt to waterbath this recipe, it must be pressure canned. The honey and the wine on their own are not enough to make this safe for canning; it’s the high temperature of pressure canning that makes it safe.
Red Onions with Honey. In: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Page 116.
Most of the calories are in the liquid, of which one would in actual use probably only have a tablespoon or two perhaps brushed on a piece of meat or fish. So estimates below are probably high, as they are based on 1 cup / 250 ml of mixed jar contents.
Per 1 cup (250 ml) mixed onion and sauce:
- 198 calories, 1753 mg sodium
- Weight Watchers PointsPlus®: 5 points
Per 1 cup (250 ml) mixed onion and sauce:
- 198 calories, 9 mg sodium
- Weight Watchers PointsPlus®: 5 points.
* Nutrition info provided by https://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Herbamare ® is a registered trademark of the A. Vogel Corporation.