Friday, July 29, 2011

Onion Jam

Yes, you read right. Onion. Jam. If you like carmelized onions, then this recipe is for you. Basically taking carmelization a little further and deeper, and you come upon this deliciousness. I cannot take credit for finding this fabulous treat myself- as always, the fabulous Ronna Welsh of Purple Kale Kitchenworks deserves all the credit.

Try it. Then put it on toast. Then blend it in soup. Then put it on sandwiches. Then mix it in brown rice. Try it on a pizza with goat cheese, zucchini slices, and arugula.

The recipe:
a bag of onions
balsamic vinegar
vegetable or chicken stock
1/2 stick of butter

Cut up the onions into thin strips. Add the butter to the pan over very low heat. Allow to melt and coat the pan. Super slowly cook the onions "sweat", being careful to never allow them to burn. Frequently make sure to stir them so they do not stick. When you see that they are starting to turn translucent and creamy, you know you are headed the right direction. Slow cook them like this for as long as you can take it- I usually put it on while making other things and try to go at least 40 minutes. Once they start to get a slight color to them, splash with balsamic vinegar and a little stock, and allow to simmer. Taste and flavor with salt. Use the sugar if you find they are not quite sweet enough or if they are not getting a nice brown color.

Trust me, this is the stuff gourmet dreams are made of!!

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