Onion Jam

By BlueSchmoo

beekman1802.com
Beekman Goat farms

Here are some ways to use it:
An appetizer:
· Slice some thin slices of a baguette and toast until golden brown

· Cut thin slices of pear and coat in a tablespoon or so of brown sugar (set aside)
· Top a baguette slice with goat cheese
· Top with a couple of pear slices
· Top with a dollop of onion jam (not too much – it’s intense)

A companion to a salad (or an appetizer):
· Use a puff pastry – take 1 sheet and brush with olive oil

· Sprinkle with your favorite herbs (I use rosemary and thyme)

· Spread with onion jam
· Top with chunks of soft goat cheese
· Top with other sheet of puff pastry
· Brush with olive oil, sprinkle with more herbs and coarse salt
· Bake at 400 degrees for about 20 minutes (until golden brown)

Try in an omelet – farm fresh eggs, goat cheese, tomato, spinach & onion jam
Use with pork, in a stew, on a burger or a sandwich (great with turkey & melted cheese)

Ingredients

• 3 cups of hand chopped onions (chunky)
• 2 Tbsp Unsalted Butter
• 1 cup of balsamic vinegar
• 1/4 cup of real maple syrup
• 1 tbsp of butter
• Salt & Pepper to taste

Preparation

Step 1

Carmelize onions in butter until tender and golden brown. Add salt & pepper to taste. Add balsamic vinegar and cook about an hour (or until vinegar thickens.) Add syrup and cook about another hour until mixture thickens. Place in a jar and refrigerate.