This was on a friend's fb post and sounds delicious. The recipe is originally from Kutz & Kaminsky's "Elements of Taste"
Slice two large onions, (Bombay or big onions if possible) and boil them down with two cups of red wine, and half a cup of red wine vinegar. Or cider or a subtle Chinese vinegar. Just boil it down in a heavy bottomed pan. Keep adding little bits of Kithul treacle -- (or maple syrup) -- one table spoon at a time, as it boils down. When the liquid is nearly done -- add salt and pepper, fresh ground is best -- if you have a grinder, white pepper will give it a subtler heat than black--and you are ready to serve this on crackers. Pate or cold vegetables are great with this. It is the aroma of the vinigar that hits you first, and the tartness of the vinegar, on the tongue. It's soft, but there may be tiny crunch, and then the sweetness of onion lingers with the kithul. Yes, you'd want another bit.
Slice two large onions, (Bombay or big onions if possible) and boil them down with two cups of red wine, and half a cup of red wine vinegar. Or cider or a subtle Chinese vinegar. Just boil it down in a heavy bottomed pan. Keep adding little bits of Kithul treacle -- (or maple syrup) -- one table spoon at a time, as it boils down. When the liquid is nearly done -- add salt and pepper, fresh ground is best -- if you have a grinder, white pepper will give it a subtler heat than black--and you are ready to serve this on crackers. Pate or cold vegetables are great with this. It is the aroma of the vinigar that hits you first, and the tartness of the vinegar, on the tongue. It's soft, but there may be tiny crunch, and then the sweetness of onion lingers with the kithul. Yes, you'd want another bit.
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