Mark's Whisky and Onion Jam

Submitted by Chef mariajane

"I found this recipe in a little magazine that came to the house, and thought I'd share it with you - Serve this deliciously sweet and smoky whisky and onion jam with cold, smoked salmon and slices of toasted baguette. Wine lovers: try matching the contrasting character of the fish and jam with the robust, floral nature of a Gerwuztraminer. For the more adventerous set, offer Highland Park 12 Year Old - a rich, sweet and smoky island whisky."

 

• Ready In: 40mins
• Ingredients: 10
• Yields: 1 pint size jar

ingredients

• 3 tablespoons extra virgin olive oil
• 7 medium onions, thinly sliced
• 3⁄4 cup white sugar
• 3 bay leaves
• 2⁄3 cup honey
• 1⁄2 cup the famous grouse Scotch whisky
• 1⁄3 cup white wine vinegar
• 6 sprigs fresh thyme
• 1 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper

directions

1. Heat olive oil in a large skillet over medium-high heat. Add onions, sugar, and bay leaves. Cook onion mixture until onions are golden brown (20-25 minutes).
2. Add remaining ingredients and bring to a simmer. Reduce heat to low. Cook, stirring occasionally, until liquid is dark golden and syrupy.
3. Transfer ingredients to a bowl and set over an ice bath. Allow to cool and then transfer to an airtight container.
4. Refrigerate for up to a month.

Reviews

[Myke A.]

I made this today but tweaked it a little. I started with 1/2 pound of bacon and used the bacon fat instead of olive oil. Set the bacon aside and continued recipe with maple balsamic vinegar instead of white and added a half cup of Jameson whiskey. (Just came back from Ireland.) After it was finished, I stirred in the crumbled bacon. Can't wait to try it on a pork tenderloin. It is yummy just plain.