Flavored with fresh rosemary, this red onion jam is a great topping for a fancy Gruyere grilled cheese on sliced crusty country bread.
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.
Flavored with fresh rosemary, this red onion jam is a great topping for a fancy Gruyere grilled cheese on sliced crusty country bread.
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.