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Jam: Roasted Garlic and Onion Jam

Source of Recipe

hungrymonster.com


List of Ingredients

3 large Spanish onions
2 heads garlic -- roasted
2 tablespoons sugar
2 tablespoons brown sugar
4 tablespoons balsamic vinegar


Recipe

Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes. Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.


NOTE: After spending about $12 a month on Stonewall Kitchen's heavenly rendition of roasted garlic onion jam, I thought it was time to come up with my own version. Not to brag, but this is pretty close. I think I even like it better. The downside: it only keeps for a week. It goes great on grilled meats and with soft and melted cheeses.