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Caramelized Onion Jam




Source of Recipe


Internet


Recipe Introduction


This Hugh Acheson recipe is fantastic. I used it on leftover prime rib roast beef sandwiches, and it was incredibly good. Good on meat, cheese (especially goat cheese), biscuits, etc. I happened to be baking some bacon at the same time, so I used bacon grease instead of olive oil and also chopped a couple of slices up and tossed them in - that was great. With the addition of bacon, this was similar to bacon jam, but SO much easier and faster – total time from slicing the onions to packing in a jar was about 45 minutes. I also liked the addition of black pepper. I halved this recipe and that worked fine. I am a chicken, not a chef, so there were instructions that I just didn’t follow – you’ll see my notes in the body of the recipe in brackets: [ ].


Recipe Link: https://www.foodandwine.com/recipes/caramelized-onion-jam

List of Ingredients




1/4 c. extra-virgin olive oil, or bacon grease (see my note above)
3 large sweet onions, cut into 1/4-inch dice
2 parsley sprigs
2 bay leaves
1 rosemary sprig
1 c. sugar
3/4 c. white balsamic vinegar
4 slices bacon, optional (see my note above)
Black pepper, optional
Kosher salt – unless you’re adding bacon


Recipe



Heat the olive oil [or bacon grease] in a large pot over medium-high heat until it shimmers. Add the onions and cook, stirring occasionally. After about 15 minutes they should be golden brown. [This is where my notes begin – I simply don’t have the courage of a chef and consequently, I really babysat these things – my heat here was about a 6-7 out of 10].

Using kitchen twine, tie the parsley, bay leaves, and rosemary together and add to the onions. Reduce the heat to low and cook about 3 minutes - until fragrant.

Sprinkle the sugar evenly over the onions and cook, without stirring, until the sugar melts. This should take about 5 minutes. [This was another time I chickened out – I didn’t stir, but I DID gently prod them to make sure that they weren’t burning].

Increase the heat to high. Cook, without stirring, until it forms an amber-brown caramel. This should take about 6 minutes. [Another time I was NOT a chef! I did more nudging and only turned it up to medium-high, not HIGH! And I’m pretty sure that I pulled it earlier than 6 minutes.]

Add the white balsamic vinegar and reduce the heat to low. Stir occasionally and cook until the jam is thick. This should take about 5 minutes. Toss the herb bundle and taste to adjust seasonings.

Makes 2 cups.