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© Meredith Corporation. All rights reserved. Used with permission.
In an extra-large skillet melt butter and oil over medium-high heat. 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 for 10 to 12 minutes or until onions are very tender, stirring twice.
Increase heat to medium-high. Add maple syrup; bring just to boiling. Reduce heat to medium. Cook, uncovered, for 15 to 20 minutes or until most of the 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 a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.