Onion Jam

I can’t begin to tell you how many dishes are accompanied with Onion Jam.  It’s great on almost everything.  I use it in salads, on sandwiches, topping for fish, chicken and steak, in tarts.  The use for this wonderful condiment is endless.

Makes 3 Cups

2          Large Spanish or Vidalia Onions, Thinly Sliced

2          Tablespoon Unsalted Butter

¼         Cup Brown Sugar, Firmly Packed

1/3         Cup Balsamic Vinegar

Melt the butter in a sauté pan over medium high heat.  When the butter stops foaming add the sliced onion.  Sauté the onion until softened and lightly browned, about 5 minutes.  Add sugar and toss to coat the onions.  Sauté until onions begin to caramelize.  Add balsamic vinegar and reduce the liquid over medium heat until thick and syrupy, about 15 minutes, stirring often.  Remove the pan from the heat and set aside to cool.  When completely cool, put the jam into an air tight container, cover and refrigerate for up to one week.

Serve chilled, at room temperature or slightly warmed.

 Onion Jam

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