| Yield 1X: | 52.00 | oz | Allergens: | ||
| Portion: | 2 | oz | Onion, garlic, dairy | ||
| Portions: | 26.0 | ||||
| Shelf life: | 4 days | ||||
| Date: | 3.9.21 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Red wine | 1 | 8.00 | 3 | 4 | 8.00 | |
| Ruby port wine | 1 | 8.00 | 3 | 4 | 8.00 | |
| Black peppercorns | 0.125 | 0.25 | 0.375 | |||
| Thyme sprig (ramitas) | 2 | 4 | 6 | |||
| Red onions, 1″ cubes | 3 | 6 | 9 | |||
| Garlic, sliced | 0.50 | 1.00 | 1.50 | |||
| Cream | 12.00 | 1 | 8.00 | 2 | 4.00 | |
| Red wine vinegar | 3.00 | 6.00 | 9.00 |
Carefully measure and prepare all ingredients.
Combine both wines, peppercorns, and thyme in a stainless steel pot, and place over high heat. Bring to a boil, then reduce to a fast simmer. Reduce by half.
Strain the peppercorns and thyme out, then add the onions and garlic. Cover, and bring to a boil. Reduce to a fast simmer, and cook until the onions are completely soft, stirring occasionally.
Add the cream and vinegar, and return to a boil. Reduce to a simmer, and cook until the cream just begins to thicken.
Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.