1/2 Photos of Onion Jam Relish
1 hr 20 mins
Mama's Kitchen (Hope)'s Note:
A really yummy and different dish to WOW your guests. It does use a lot of balsamic vinegar. You can use the best you can afford but I have found it comes out equally well with the 'bargain' balsamic! Created by Texas chef Grady Spears and featured in the November 1998 issue of Texas Monthly.
My Private Note
Units: US | Metric
- 1Peel the onions and cut off the ends, then stand each onion on its bottom and slice it through the center, top to bottom.
- 2Continue slicing to produce thin, semicircular julienne strips, then cut those into pieces 2 or 3 inches long.
- 3Cut the scallions into pieces 2 or 3 inches long.
- 4Heat the oil in a large skillet over medium heat.
- 5Add the onions and scallions and sauté until they begin to soften; cover the pan, lower the heat, and cook until they are wilted, about 20 to 30 minutes.
- 6Remove the lid, increase the heat, and add the vinegar.
- 7Cook over medium heat, stirring occasionally, until the vinegar is reduced by half.
- 8Stir in the salt and pepper, then gradually add the brown sugar, tasting as you go.
- 9Onions have different amounts of natural sugar at different times of the year, so the amount of brown sugar may need to be adjusted. The final flavor should be strongly sweet-and-sour.
- 10Continue cooking the mixture until the jam is thick, about 10 minutes.
- 11Remove from heat and cool to room temperature.
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Nutritional Facts for Onion Jam Relish
Serving Size: 1 (2560 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1140.0
- Calories from Fat 377
- Total Fat 41.8 g
- Saturated Fat 5.6 g
- Cholesterol 0.0 mg
- Sodium 62.3 mg
- Total Carbohydrate 191.2 g
- Dietary Fiber 19.0 g
- Sugars 111.2 g
- Protein 12.5 g