Sweet Onion Jam

July 8, 2014

 

Sweet Onion Jam | Sweet & Savory Kitchens

Aunt Suzy says . . . 

I was in our local coop the other day and was happy to see Chef Kate of Community Cooking with Kate doing a food demo.  The things she demos are always delicious and use seasonal ingredients, plus she gives out recipes!  I especially liked this onion jam, something I don’t think I’ve ever tasted before. Yum!  I made this yesterday for a potluck dinner + movie with friends for our appetizer. Chef Kate served the jam with gruyere cheese and artisan nut thins crackers, so I followed suit. I have to confess I was a little worried whether we would like this. Not to worry, every last morsel of crackers, jam and cheese were gobbled up with a side of rave reviews! So next time you want to serve a unique appetizer, I highly recommend this. A glass of Prosecco is a great match.

2 large sweet onions, like Vidalia

1/4 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon dried thyme or a few sprigs of fresh

1/2 cup water

1/3 cup dried apricots, diced

1 tablespoon apple cider vinegar

1 1/2 teaspoons brown sugar

NOTE: you can adjust ingredients up or down to taste. You can also substitute golden raisins for the apricots.

Heat the olive oil in a heavy bottom pan over medium heat till shimmering. Add the onions and the salt and saute for about 15 minutes, until translucent and fragrant.

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Add the remaining ingredients and stir to combine.

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Reduce heat to medium low and simmer uncovered for 30-45 minutes until caramelized. Check every so often to stir and add water if it’s becoming too dry in order to prevent scorching. I used the entire 45 minutes.

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Serve with cheese and crackers or crostini. I think a manchego or a pecorino romano would work well as options to the gruyere. Randy thought this was equally delicious without the cheese.

 

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