The conserve also makes a terrific spread for a roast beef or roast chicken sandwich.
- 1/4 cup butter
- 1/4 cup olive oil
- 2-1/2 pounds Vidalia onions or other sweet onions (such as Walla Walla or Maui), quartered and thinly sliced (8 cups)
- 2 teaspoons sea salt
- 2 tablespoons fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 cup pure maple syrup
- 1/4 cup sherry vinegar*
- 1 (6-inch) wheel of Brie or Camembert cheese
- Crackers or flatbreads
In extra-large skillet heat butter and oil over medium-high heat until butter melts. Add onions and salt. Cook about 5 minutes or until onions start to soften, stirring frequently. Reduce heat to medium-low; add thyme and pepper. Cover skillet; cook 10 to 12 minutes or until onions are very tender, stirring twice.
Increase heat to medium-high. Add maple syrup; bring just to boil. Reduce heat to medium. Cook, uncovered, 15 to 20 minutes or until most of liquid has evaporated, stirring frequently. Remove from heat; stir in vinegar.
Ladle hot mixture into hot, sterilized 4-ounce canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
Process filled jars in boiling-water canner 5 minutes (start timing when water returns to boil). Remove jars from canner; cool on wire racks. (Yield: five 4-ounce jars)
To serve, preheat oven to 300°F. Place Brie on oven-going serving plate. Warm Brie just until soft to touch, about 5 to 7 minutes. Remove Brie; top with conserve. Serve with crackers or flatbreads. Makes about 6 servings.
*Tip: For a more intense flavor, use aged sherry vinegar.