Onion Jam

I bought a tiny, dark jar of this once at a Farmer's Market.  It had been made with dark balsamic vinegar, red wine, purple onions. It was more caramelized and much thicker than mine.  I need to keep working toward something similar, but meanwhile, this turned out well.

2-1/2# onions - slice-chop
1 entire bulb of garlic* - peeled and sliced
1/2c good quality EVOO

Bring this to a simmer.  Cook and stir until the onions become translucent and barely brown.

*to easily peel this much garlic, separate the cloves, put in a jar and cover with water.  Microwave for about 15 seconds on high, then let them stay in the warm water a few minutes.  Drain, cut the stem ends off each clove and the skins should pop right off.

ADD: 

1/4c red wine vinegar
1/4c fig balsamic vinegar
2T brown sugar
1 cinnamon stick
1t black peppercorns
1t whole cloves
salt and pepper
2 bay leaves

Simmer this slowly, uncovered, stirring frequently. Cook until the onions become more translucent and the liquid evaporates to your desired thickness. It can be poured into clean, hot jars. If the jar seals, you can store it in the pantry.  Otherwise, it will keep several weeks in the 'fridge.

This is good on roasted chicken, a big burger, and so many things!  The other night I put a dab on top of cheddar cheese spread, on a flatbread cracker. Tonight I had a little bit spread on Pepperjack Chakes.

Be Bold - Be Creative!  Happy Cooking. . .Lin