Onion Jam

Just a few simples ingredients and some simmer time, and you have an amazing savory jam.

Ingredients:

From the Garden:

4-6 large sweet yellow onions, sliced
2 tablespoon each well chopped thyme and rosemary
2 bay leaves

From the Kitchen:

4 tablespoons extra virgin olive oil
1/4- 3/4 cup granulated sugar (to taste)
3/4 cup balsamic vinegar
2 teaspoons salt
1 teaspoon pepper

Put olive oil and onions in a large, heavy bottomed non stick saucepan. Cook over medium-high heat stirring only occasionally until golden, about 10 minutes. Reduce heat to low and add salt.

Continue cooking stirring occasionally to prevent burning until reduced to jam consistency and most onions no longer have rigidity.

Add sugar, balsamic vinegar, and herbs if desired. Cook until thickened and somewhat syrup-y. Add pepper, and additional salt if needed. Remove bay leaves before serving or storing.

How to Store:

Lets jam cool for about 15-20 minutes than transfer to canning jars or containers. Jam will remain good up to two weeks in the fridge.

How to Serve:

This jam taste amazing on a variety of appetizers or main dishes and elevates any simple weekday meal.

Pictured is onion jam served over a brioche toast with a slice of brie cheese. This easy appetizer can be made ahead with little prep. Any mild cheese will work as will sliced baguette or crackers. Also great for last minute gatherings with family and friends.

Try this jam over baked chicken or as a side spread for lamb.