Onion jam recipe defies expectations
Summer is the season of potlucks and parties, cookouts and otherwise communing over food. We bring our offering of friendship to the food table, hoping to please the crowd.
I used to ransack my recipes looking for something perfect for the occasion. But lately, I’ve found there’s one dish I can take anywhere.
Some things I cook just to take places, but not this. I make extra to keep, extra to give away and even more to freeze.
If I so much as think the words “onion jam,” I immediately find myself running to the kitchen to cook up a batch of this savory and sweet concoction.
It doesn’t sound good, I admit. Yet it strikes a perfect flavor combination of sweet caramelized onions, a tomato-y sauce, all flavored by savory rosemary.
It’s easy to serve — it tastes best at room temperature and can be made days ahead. Not only that, but a jar of it makes an appreciated hostess gift.
I like it best dolloped on of a thin slice of brie, all on top of a delicate cracker. Or, replace the cracker with a burger for a gourmet twist. There must be dozens of ways to enjoy this versatile condiment.
I take it proudly to parties, although I sometimes have to spend the first few minutes convincing people to try it. One of my cousins cringed as he took his first bite, accusing me of playing a trick on him.
“Hey!” he exclaimed when he tried it. “This is really good!”
Um, yeah, duh, like I’m going to put out something that’s not good.
I like it for its shock value — the shock of using the words “onion” and “jam” together, and the shock people express when they just downed a half-gallon of it.
An old-timey recipe with modern applications, this relish is a summer favorite in our family!
Overland Park mom Emily Parnell writes alternate weeks. Reach her at emily@emilyjparnell.com. On Twitter: @emilyjparnell
Onion Jam
Ingredients:
¼ cup olive oil
2-½ cups diced Vidalia onions (about a pound)
3 cloves of minced garlic
½ cup chicken stock
¼ cup balsamic vinegar
1-2 tsp. light brown sugar
2 tsp. chopped fresh rosemary leaves
2 tbsp. tomato paste
¼ tsp. Worcestershire sauce
Directions: Heat the oil in a large skillet. Saute onions and garlic until onions begin to brown. Add chicken stock. Simmer about 5 minutes, until most of the liquid evaporates. Add balsamic vinegar, brown sugar and rosemary. Cook 5 more minutes. Stir in the tomato paste and Worcestershire sauce. Reduce heat to low. Simmer a couple minutes until the jam thickens.
Serve at room temperature with goat cheese or brie on top of crackers. Adds a little pizzazz to hamburgers and sandwiches, or as a topper to roasted pork loin.
This story was originally published June 14, 2016 at 11:33 PM with the headline "Onion jam recipe defies expectations."