onion jam

For a person who started out, nearly 8 years ago, blogging every day, these last couple of years sure have been hit or miss. Such is life. I hope to be getting back on track now. I’ll probably never go back to posting on a daily basis, but most certainly back in a routine of regular and steady posts.  I want to thank you for hanging in there with me! xoxo

Enough chitchat, let’s get to a recipe!

This easy-to-make sweet-tart onion jam is currently my favorite thing in the fridge. I’ve made three batches since April.

For the most recent batch, I used 4 pounds of onions. The house still smells of it … I am not complaining!

It is the perfect sweet-tart accompaniment to just about everything!

• Serve with roasted pork, beef, poultry, or grilled salmon. 
• Thin it out with a touch of red wine vinegar mixed with water and use it as a marinade for vegetables before grilling, broiling, or roasting.
• I mix it in with my ground turkey every morning before dropping an egg in the center.
• For a more decadent breakfast/brunch dish – spread it on a warm biscuit with a slice of quality ham.
• Pair it with blue cheese for the most amazing pizza!
• Throw a heaping spoonful in a salad before tossing.

• Or do what I do when you need a quick appetizer and toast slices of baguette, spread with a layer of softened goat cheese, top with a mound of the onion jam, and garnish with finely minced fresh rosemary. You’ve got a sure-fire hit on your hands!
  

Sweet Onion Jam

• 4 medium Vidalia or other sweet onions
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Salt
• 1/2 cup sugar
• 2/3 cup dry red wine
• 2/3 cup red wine vinegar
• 1/4 cup grenadine

Cut the stem end off an onion, place the newly cut side down on a cutting board, and slice in half through the root end. Peel each onion in half and then thinly slice. Repeat with the remaining 3 onions.

Melt the butter and olive oil together in a large skillet. Add the onions and sprinkle with a large pinch of salt.

Cover with lid and cook over medium heat, until onions are soft and just translucent about 8 to 10 minutes.

Remove the lid, stir onions and add the sugar, wine, vinegar, grenadine, and another pinch of salt.

Cook over medium-high heat, stirring, until the liquid thickens, about 35 to 40 minutes. At first, between what you’re adding and the juices that the onions released as they were softening, there will be a lot of liquid.

Just let them keep simmering and the liquid will thicken as the onions take on the color from the grenadine.

You’ll know they are the perfect consistency when you move the onions aside and the opening you make doesn’t immediately fill back in with the liquid.

Transfer the onion jam to a bowl and let cool.

Once cooled, transfer to jars, cover, and refrigerate. Use within three weeks.

Makes about 2 cups of jam

*Optional: Tie a large rosemary sprig in cheesecloth and toss it in at the beginning of the recipe. Remove after cooling.

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