Prep 15 mins
Cook 45 mins
A Lynne Rossetto Kasper recipe. Makes about 2 cups. Keeps 1 week in the refrigerator. Found at splendidtable.com.
- 2 -3 tablespoons extra virgin olive oil
- 5 -6 medium red onions, thinly sliced
- 10 large shallots, thinly sliced
- 8 -10 big garlic cloves, thinly sliced (not Elephant type)
- 1 pinch fresh ground black pepper
- 2 large oranges, zest of (optional)
- 1⁄4 cup currants (optional) or 1⁄4 cup raisins (optional)
- 1 small fresh tomatoes, peeled or 1 small canned tomato
- 1⁄4-1⁄2 cup wine vinegar
- 1 tablespoon sugar (optional)
- Heat oil in a 12-inch saute pan over medium high. Add onions, shallots, garlic, salt and pepper, tossing to combine. Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding zest and raisins half way through cooking. Once onions become soft and clear, uncover, raising heat to medium high.
- Brown the onions. Stir often, scraping up the brown glaze on the bottom of the pan. You may need a little water as they approach being done. Once deep gold, stir in tomato and 1/4 cup vinegar, cooking it down to nothing.
- Taste for a soft sweet-tart balance. If necessary, cook in a little sugar, or more vinegar. Tomato should meld into the onions, while the vinegar cooks down to an appealing backdrop, not a sharp accent. Cool quickly and pack in jars. Keep cold, but serve close to room temperature.
- Chef's Note: Accompany grilled and roasted foods with this sweet and savory jam. Try it with fresh cheeses on crackers, or in sandwiches. Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens. Taking your time in sauteing turns the onions sweet. Taste as you cook to judge amounts of vinegar and if sugar is needed.