Red Onion Jam
Cooked onions, especially red onions, sweeten and caramelize and taste totally different from raw onions. This is great used as a spread on sandwiches or panini or served as a condiment with roasted meats and green salads. Some even like it on pasta.
Ingredients
- 4 large red onions
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons firmly packed light brown sugar
- 1 cup orange juice
- ¼ ncup balsamic vinegar
- ½ teaspoon freshly ground black pepper
Instructions
- Peel and trim the red onions, then slice them very thin.
- In a large sauté pan, heat the olive oil, add the sliced onions, and sauté them over medium heat, stirring often to prevent them from burning, until they are translucent. Sprinkle the brown sugar over the onions and cook until they begin to caramelize, about 10 minutes.
- Stir in the orange juice, vinegar, and pepper and blend well. Reduce the heat to low, and cook the onions, stirring now and then, for about 25 minutes, until the juice is reduced and the consistency of the mixture is like loose jam. Let cool to room temperature before serving. Keeps, covered in the refrigerator, for 1 week.
SERVE ON: Pecan-Crusted Chicken on Pullman Bread