Red Onion Jam
Some people might think it’s weird to have a favorite onion, but I am not ashamed to profess my love for red onions. Whether raw in salads or sautéed until their bright color mellows, they are my all-purpose allium of choice. With flavor similar to yellow onions, I default to red unless, for cosmetic reasons, a neutral would look better in the final dish.
It had been a long time since I whipped up a batch of jam. Without much fruit in season, I made a savory red onion jam perfumed with sprigs of fresh rosemary. Caramelizing the onions brought out their complex sweetness. I had a hunk of Gruyere and a loaf of crusty bread, so I made a decadent grilled cheese topped with a few generous spoonfuls of jam.
Red Onion Jam
Makes about 1 cup
2 tablespoons olive oil
2 large red onions (about 1 pound), thinly sliced
1/4 cup light brown sugar
3/4 cup dry red wine
1/4 cup sherry vinegar
1 tablespoon honey
2 sprigs rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
In a large saucepan, heat the olive oil over medium heat. Cook the onions until they become soft and translucent and start to brown, about 15 minutes.
Add the brown sugar, wine, vinegar, honey, rosemary, salt and pepper. Bring to a boil and then reduce the heat. Simmer for 35-40 minutes until the jam thickens. Remove the rosemary sprigs and cool before serving.
Store in an airtight container in the refrigerator.
Any tips for making this sans wine and sherry vinegar we are a “dry” household. Since its savory should I use broth?
You could substitute cranberry or pomegranate juice for the red wine and balsamic vinegar for the sherry vinegar. I would halve the amount of sugar in the recipe because of the sweetness of the juice.