Recipes
DIRECTIONS
Heat olive oil in large non-stick frying pan over medium-high heat. Add onions and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 15 more minutes, stirring frequently. This is best served warm or at room temperature. Can be stored refrigerated for 1 week.
Ingredients
2 tablespoons olive oil
2 large red onions, thinly sliced
1 teaspoon thyme, fresh minced
2 tablespoons red wine vinegar
2 tablespoons sugar
2 cups California red seedless grapes, separated and rinsed
1/2 teaspoon salt
DIRECTIONS
Heat olive oil in large non-stick frying pan over medium-high heat. Add onions and cook for 5 minutes, stirring frequently. Add remaining ingredients and cook for 15 more minutes, stirring frequently. This is best served warm or at room temperature. Can be stored refrigerated for 1 week.
Notes
This is a Vegan recipe
This is a Gluten-free recipe
This is a Vegetarian recipe
This is a Dairy-free recipe
This is a Healthy-fats recipe
Servings
2 1/4 cups
Serving Suggestions
This makes a fabulous addition to roast pork or turkey sandwiches, or serve it as part of an antipasto selection. It is also great as a topper for grilled chicken or steaks.
Nutritional Information
Per ? cup serving: Calories 80; Protein .8 g; Carbohydrate 13 g; Fat 3.3 g; Saturated Fat .5 g; 35% Calories from Fat; Cholesterol 0 mg; Sodium 131 mg; Fiber 1 g.
ADDITIONAL RECIPES
ABOUT California TABLE GRAPES
Californians have been cultivating grapes for more than two centuries. Today, 99 percent of U.S. table grapes are produced in California's warm, dry climate that is ideal for grape growing. With 89 grape varieties grown, California grapes come in three colors—green, red, and black—and are in season from May through January.
Explore California