Onion Jam
Sweet and savory, it’s a delicious twist on condiments. Onions and shallots gently cooked in layers of butter and olive oil with shades of thyme, sage and oregano, making it one luscious spread.
Equipment
- Large, shallow stockpot
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- 4 medium sweet onions, about 2-½ pounds
- 1 large shallot
- 10 sprigs fresh thyme
- 1 large sprig fresh sage
- 5 sprigs of fresh oregano
- 1 cup dark brown sugar, packed
- 1-½ teaspoons kosher salt
- ½ teaspoon ½ teaspoon freshly cracked black pepper
- ¾ cup balsamic or red wine vinegar
Instructions
- Quarter and slice the onions, you’ll have about 8 cups. Slice the shallots, you should have about ¾ cup.
- Melt the butter with the olive oil in a large, shallow stockpot over medium heat. Add the onions and shallots to the pan, stirring to coat.
- Tie the sprigs of herbs with kitchen twine and toss in with the onions and shallots. Cover the pan and cook until the onions and shallots are very soft, about 40 to 45 minutes, stirring occasionally.
- Remove the bundle of herbs and add the brown sugar, kosher salt and pepper.
- Pour in the vinegar and cook uncovered for an additional 30 to 40 minutes or until the jam thickens, stirring occasionally. Increase stirring as the jam thickens.
- Keep refrigerated.