Recipe Archives->Preserving->Onion Jam 02

 
Onion Jam
Makes about 2 cups
 
3 tablespoons olive oil
2 pounds yellow onions, skinned and finely diced
3/4 teaspoon salt
3/4 to 1 teaspoon paprika
6 tablespoons heavy cream
3 tablespoons chicken broth
1 tablespoon balsamic vinegar
salt and freshly cracked black pepper to taste
 
Heat the oil in a heavy saucepan, add the onions, salt and paprika.
Cover and cook, stirring occasionally, 1 hour over low heat. Uncover,
increase heat to medium-high and cook stirring frequently until
juices are cooked off and onions are just barely beginning to brown.
Add cream, stock, and balsamic vinegar. And continue cooking until
liquid is absorbed into the onions. Taste and season with salt and
freshly cracked pepper as desired.

Make a batch and have handy for topping toast rounds or grilled
polenta for appetizers. You can refrigerate it for several days or
freeze. Use as a topping for grilled meats, seafood or blanched
vegetables.

Printable version: onion-jam02.txt.