Onion Jam
"This is great on burgers or paninis, especially ham and cheese. Also use on top of grilled chicken. It looks best with the onion cut lengthwise into 1/4 inch wedges, rather than rings. It will keep in fridge for up to 2 weeks."
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
1 cup
ingredients
- 1 tablespoon extra virgin olive oil
- 2 cups onions, sliced
- 2 tablespoons sugar
- 1⁄2 teaspoon soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons red wine vinegar
- 2 tablespoons water
directions
- Heat olive oil in a skillet over medium heat. Add the onions and cook for 5-8 minutes, until tender and translucent. Add the sugar and cook, stirring occasionally, for 15-20 minutes, until golden brown.
- Add remaining ingredients and cook, stirring often to avoid scorching, for 20 minutes, or until thick and jamlike. The slower it is cooked, the richer the jam will be.
- Store tightly covered in refrigerator for up to 2 weeks.
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Reviews
-
It took some time to make (somewhat longer than indicated) but the result was well worth it. Made exactly as stated and would not change anything besides that I will try to double or even triple the recipe. It was gone in no time so what do you mean it keeps for up to two weeks.........<br/>We had it as a condiment to our (vegetarian) burgers and it went so well with the burger, cheese and a small salad. <br/>Thanks for posting.<br/>Made for My-Three-Chefs, June 2012.
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