Prep 10 mins
Cook 55 mins
This recipe was in The Ontario Seasonal Cookbook, 2007, which I recieved in a cookbook swap! This savory jam is delicious served with meats, & is also a great appetizer spread!
- Heat oil in heavy frying pan, then add onions & saute untils slightly brown.
- Season with salt, then reduce heat & continue to cook, stirring constantly, until caramelized & tender.
- Add rest of ingredients EXCEPT the tomato, & cook on low heat for 30 minutes, stirring occasionally.
- Add tomato & cook 15 more minutes.
- Remove from heat & let cool.
- Store in a jar in the refrigerator for up to 2 weeks.
I reduced the recipe by 1/3 with great success. The only thing I would do differently next time is to chop up the onions instead of slicing. It was a bit difficult to eat for me. I thought this was delicious and went well with my tomato and balsamic vinegar chicken that I made for dinner last night. I slathered this on some homemade rolls.
This is so good! There were two things that I did not have on hand. Fresh thyme and tomatoes. Solution: used 1/4 teaspoon dried thyme and 1/4 cup crushed tomatoes from a can. Worked perfectly. When the jam was ready it seemed a bit "wet", I decided to leave most of the liquid in the pan and scrape the jam together. Wanted to taste it as soon as it was done and found it a bit too sweet. But-once cooled (actually the day after) it was not overly sweet at all, had a jam-like consistency and a zing from the red pepper flakes. A little of this onion jam on a cheese sandwich, mmmmmmmmm. It has many more uses but I keep putting it on my sandwich, can't stay away from it. Yes, indeed delicious. Thanks for posting.
This was delicious! I didn't end up canning or storing any because we wanted to eat it all right away (I scaled the recipe down). I also added a tad more balsamic since I love the stuff and cut down a bit on the sugar. Topped burgers with these lovely onions. Thanks so much for sharing!