Slow and Easy Savoury Onion Jam

"A Lynne Rossetto Kasper recipe. Makes about 2 cups. Keeps 1 week in the refrigerator. Found at splendidtable.com."
 
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Ready In:
1hr
Ingredients:
11
Yields:
2 cups
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ingredients

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directions

  • Heat oil in a 12-inch saute pan over medium high. Add onions, shallots, garlic, salt and pepper, tossing to combine. Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding zest and raisins half way through cooking. Once onions become soft and clear, uncover, raising heat to medium high.
  • Brown the onions. Stir often, scraping up the brown glaze on the bottom of the pan. You may need a little water as they approach being done. Once deep gold, stir in tomato and 1/4 cup vinegar, cooking it down to nothing.
  • Taste for a soft sweet-tart balance. If necessary, cook in a little sugar, or more vinegar. Tomato should meld into the onions, while the vinegar cooks down to an appealing backdrop, not a sharp accent. Cool quickly and pack in jars. Keep cold, but serve close to room temperature.
  • Chef's Note: Accompany grilled and roasted foods with this sweet and savory jam. Try it with fresh cheeses on crackers, or in sandwiches. Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens. Taking your time in sauteing turns the onions sweet. Taste as you cook to judge amounts of vinegar and if sugar is needed.

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RECIPE SUBMITTED BY

<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
 
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