This sweet-and-sour sauce is made by slowly caramelizing onions over low heat and sweetening them with grape molasses. Serve it with sandwiches, cheese boards, or cold meals packed for lunch.
Heat the olive oil in a wide skillet. Add the onions and salt, then cook over low heat for 20 minutes, stirring occasionally.
Continue cooking over low heat for 20 more minutes, stirring often to prevent sticking, until the onions are golden and very soft.
Stir in the grape molasses and vinegar. Cook over low heat for 10 more minutes, until thickened.
Remove from the heat and let cool to room temperature. Transfer to a clean jar and store in the refrigerator.
Keep the heat low. If the onions cook too quickly, the outside will burn while the inside remains raw; caramelization takes at least 40 minutes over low heat.
20 dakika yerine 40 dakika kavurmama rağmen soğanlar hâlâ diri kaldı, kısık dediğiniz ateş benim ocağımda çok düşük kalmış olabilir ama süre bende hiç tutmadı.
Kaşarlı tostun içine sürdüm, pekmezin tatlı ekşi dengesi tam kararında oldu, beslenme çantasına da koydum, aile hepsini bir haftada bitirdi.
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