Still, her point was well-taken, and so dorky boy will now try to rectify the situation.
As soon as you get home from work one evening, put
- 2 lbs. of sweet onions, thinly sliced, and
- ¼ lb. of butter, cut into pats
When you get up the next morning (some eighteen hours after you started cooking the onions), give them a stir and add:
- ½ c. honey
- ½ c. tawny port
- ⅝ c. white balsamic vinegar
- 1 c. golden raisins, and
- 1 medium ginger root, grated (yes, this is new to the recipe, and optional; adding ginger to the blueberry chutney was a wonderful step and should be here as well).
When you get home that evening (some twenty-four hours after you started), check for consistency. I find that I usually need to turn the temperature up to high and stir every now and again (while cooking dinner and annoying the cat with music turned up way too loudly) to let it simmer down and thicken up a bit. Seldom have I added salt & pepper at this point, although I’d be willing to bet that SWMBO would appreciate a bit of pepper. We’ll see next time.