Tuesday, October 25, 2011

Caramelized Onion Jam

When the CSA rolls up with 35 lbs. of red onions, you have to get creative. I decided to make this sweet caramelized onion jam. I've never really warmed up to the taste of raw red onions, but I just love them when they are sweet and caramelized. I could eat this plain on toasted bread (but it is better with some blue cheese and pears) or sprinkled in a salad, or on a burger or sandwich. You can also add them to a pasta dish or quesadilla. You make the onions by slowing cooking them over a medium heat in a skillet. I added sugar and cayenne for a balance of sweet and spice. The one thing to remember is not to add salt until the end. The salt draws out the moisture, so if you add it in the beginning, the onions won't get that nice caramelization as easily. I also think this would be a great thing to give as a gift for the holidays. You could make a giant batch and dole it up fr friends. Easy, cheap, and delicious.
Caramelized Onion Jam
2 Tbs. olive oil
10 medium red onions
dash cayenne powder
red pepper flakes
2 Tbs. dark brown sugar
2 Tbs. balsamic vinegar
1 tsp. salt

1. The hardest part is slicing the onions. I got a good cry out. Heat 2 Tbs. oil on medium heat in a large skillet (that has a lid) and add the onions.
2. Cook the onions for 5 minutes, until they begin to sweat and soften. Then add the cayenne powder, red pepper flakes, and sugar.
3. Stir well and continue to cook the onions for another 10-15 minutes. You can see them getting darker as they begin to caramelize.
4. Add the balsamic vinegar, stir through, and cover. Cook this down for another 10-15 minutes until the onions are beautifully dark and their juices are coming together to make a beautiful jam. Sprinkle with 1 tsp. salt and stir through.
5. Store in a jar in the fridge for up to a month.

One Year Ago: Roasted Tomato Bisque

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