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- Red Onion Jam
- 2 large red onions (about 2 lbs.), cut into 1/8" slices
- 1 cup dry red wine
- 3 tablespoons canola oil
- 1/3 cup brown sugar
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoons Kosher salt
- Heat canola oil in a skillet over medium heat. Add onions, season with salt and pepper, and cook until softened, about 5 to 8 minutes.
- 10 minutes
- Add wine, sugar and balsamic. Bring the contents to a boil, then reduce the heat to low. Simmer until liquid thickens, stirring occasionally. Taste and add additional salt and pepper if needed. Transfer finished jam to a bowl to cool. Use right away or store in the fridge until ready to use. Keeps for about 10 days.
- 5 minutes
- Serve on burger Gruyere
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