If sweet and savory is your jam (pardon the pun), this onion jam is something you have to try. The caramelization of the onions adds a sweetness which is offset by the tang of the vinegar. Put the jam on burgers, toast, or serve it with cheese at your next wine night.
Ingredients:
- ¼ cup extra-virgin olive oil
- 3 large, sweet onions
- 2 parsley sprigs
- 2 bay leaves
- 1 rosemary sprig
- 1 cup sugar
- ¾ cup white balsamic vinegar
- Salt
Instructions:
- Heat the olive oil in a large pot and add the onions which should be diced into ¼-inch pieces. Cook over moderately high heat, stirring occasionally, until they are golden brown.
- Tie the parsley, bay leaves, and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant.
- Sprinkle sugar over the onions and cook, without stirring, until the sugar melts.
- Increase the heat to high and cook, without stirring, until an amber-brown caramel forms.
- Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick. Remove the herb bundle. Season the jam with salt and allow it cool.
- Serve warm or at room temperature. The jam can be refrigerated for up to 5 days.
