Caramelized Onion Jam
We made this with Calivirgin Premium Extra Virgin Olive Oil and Calivinegar Barrel Aged Balsamic Vinegar
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 2 quarts onions about 7 large
- 1/4 cup Calivirgin Premium Extra Virgin Olive Oil
- 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
- 1/2 cup champagne vinegar
- 3/4 cup sugar
- 2 bay leaves
- 2 sprigs parsley
- 1 sprig rosemary
- salt to taste
Ingredients
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Instructions
- Cut 2 quarts of onions (about 7 onions) into 1/4-inch dice or slices.
- In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
- Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes.
- Stir in the balsamic vinegar and Champagne Vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
Recipe Notes
Recipe by Carole
Hint - Make this ahead of time, onion jam can be refrigerated for up to 5 days. Serve warm or at room temperature.