 | | Directions |
- Heat oil in a large skillet over medium heat.
- Add in all the sliced onions and sauté until golden brown, 20-25 minutes, stirring occasionally.
- After the onions are browned and carmelized, add in the vinegar, sugar and cranberries.
- Reduce heat to medium low and simmer until the cranberries start to pop and the juices thicken slightly, 10-15 minutes.
- Stir in the chipotle chiles.
- Season to taste with salt and pepper.
- Allow to cool and serve.
- Note - this recipe can easily be doubled and can also be make up to 5 days in advance. Keep covered in the refrigerator until ready to use. Bring back to room temperature before serving.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Container: large skillet
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 3 medium white onions - peeled and slice into 1/4 inch rounds |
| - | | 1/2 large red onion, peeled and sliced into 1/4 inch rounds |
| - | | 1/3 cup sherry wine vinegar |
| - | | 1/4 cup sugar |
| - | | 2 cups cranberries - fresh |
| - | | 1 teaspoon chipotle chiles - chopped |
| - | | salt and pepper to taste |
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