Jam - Onion Jam

Photo by BlueSchmoo
Adapted from foodnetwork.com

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

2

servings

Adapted from foodnetwork.com

Ingredients

  • 1/4

    cup vegetable or canola oil

  • 4

    large red onions, halved, peeled, and cut into thin (1/4-inch) slices

  • Kosher salt and freshly ground black pepper

  • 2

    cups dry red wine

  • Gastrique:

  • 1/2

    cup honey

  • 1/2

    cup red wine vinegar

  • Juice and a few grates of zest from 1 lemon, optional

  • ________________________

  • 1/2

    Cup

  • 1

    Tbsp vegetable or canola oil

  • 1

    large red onions, halved, peeled, and cut into thin (1/4-inch) slices

  • Kosher salt and freshly ground black pepper

  • 1/2

    cups dry red wine

  • Gastrique:

  • 2

    Tbsp honey

  • 2

    Tbsp red wine vinegar

  • Juice (about 1 tsp) and a few grates of zest from 1 lemon, optional

Directions

In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique. In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

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