Red Onion Vinaigrette and Peach Salad

2 Red onions, chopped
2 cups red wine
1 cup red wine vinegar
3 cloves garlic
3 sprigs thyme
½ cup honey
2 cups olive oil
S+p to taste

In a sauce pot, put onion, wine, vinegar, garlic, thyme and honey. On medium heat cook until liquid is reduced by 2/3. When done, remove thyme sprigs and refrigerate until well chilled. When chilled, place all of this mix in the blended on medium speed. Once this mix is pureed, slowly start adding oil to emulsify. Once all oil is added, adjust seasoning and serve.

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