Prep 20 mins
Cook 1 hr
This was one of the many recipes handed out in a tapas class that my husband and I took at the Cambridge Culinary Institute. It was served as part of "Tacos of Flank Steak with Red Onion Jam and Horseradish Creme Fraiche" -- and it was absolutely delicious! The entire class agreed that the red onion jam would be a fabulous condiment with just about anything, any time, anywhere.
- 2 lbs red onions, very thinly sliced
- 1 garlic clove, minced
- 1⁄2 cup orange juice, fresh
- 1⁄2 cup white wine
- 1 tablespoon fresh thyme, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon balsamic vinegar
- In a small saucepan, bring orange juice to a low boil; reduced to about two tablespoons (5 to 15 minutes, depending on your heat).
- In a large skillet, combine all ingredients except vinegars. Bring to a boil.
- Reduce heat to a bare simmer and cook until the wine is almost evaporated and the mixture has thickened -- approximately one hour.
- Stir in two vinegars and simmer five minutes or so to blend flavors.
- NOTE: The amount of wine is kind of up in the air. The recipe that was handed out didn't list wine in the ingredients, but it showed up in the directions. When I asked the chef about it, he laughed and said, "Throw in some white wine." I think I put in about half a cup. Obviously this recipe doesn't depend on exact measurements!
Wonderful - very, very good. The only reason I'm giving this four instead of five stars is that it took mine a lot longer to cook down - who knows, maybe I just wanted it super thick! I'd like to try it with the tacos mentioned in the introduction! I made as stated with the addition of 1 tablespoon olive oil, 1 teaspoon honey and 10 cloves of garlic - just from looking at a lot of other recipes. Excellent flavor, I've made it a couple of times. Thanks for posting, KLHquilts, i'll make it again!