Monday, July 27, 2015

Sweet Onion Jam

Don't let the name of this distract you - a jam made from onions?

This is a wonderful "condiment" - although putting it in that class makes it seem less glamorous than it deserves. We first tasted this at a restaurant as a base for fried brussels sprouts and it was AMAZING. My husband talked about it EVERY DAY until we tried to recreate it at home. This version is a bit different than our restaurant experience, but no less delicious.

We loved it on steak, pork tenderloin, chicken

and several vegetables. It adds a wonderful depth of flavor. Because the onions need to cook a while, this dish needs 40 minutes to come together, but it is worth it. It adds a wonderful color to your plate and table and a fantastic taste to your palate!

Sweet Onion Jam

1 Tbsp. butter
2 1/2 cups diced Vidalia onions, (2 medium or 1 large)
1/2 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar

Melt the butter in a medium skillet. Add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes. Add the sugar, wine, vinegar and a pinch of salt. Cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes. Carefully puree the onion mixture to your desired texture. Serve warm or at room temperature.

Recipe Source: Adapted from Food and Wine

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