Caramelized Onion Jam Recipe
Our dedicated Farm Foodie came up with this recipe a while ago, but only now have I gotten around to putting it up here for you. If you love the spring onions that are coming off the farms right now this is a spectacular use for them, even larger sweet onions make this recipe shine.
A delicious addition to any barbecue, this jam adds immense flavor to buns for burgers or sausages. Spoon some on the side for smearing bites of grilled meats, veggies or mix with mayo to lighten.
- 2 whole garlic bulbs
- 1 tsp olive oil
- 2 1/2 cups chopped yellow onions or 2 medium onions
- 2 Tbsp butter, cubed
- 1/3 cup red wine vinegar
- 1/4 cup fresh lemon juice
- 1/2 tsp ground mustard seed
- 1 tsp salt
- 1/4 tsp white pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup sugar
- Remove papery outer skin from garlic (do not peel or separate cloves).
- Cut top off garlic bulbs; brush with oil.
- Wrap each bulb in heavy-duty foil.
- Bake at 425° for 30-35 minutes or until softened.
- Cool for 10-15 minutes.
- Sauté onions in butter for 30-40 minutes over low to medium heat or until lightly caramelized. Squeeze softened garlic into pan.
- Stir in the vinegar, lemon juice, mustard, salt, pepper, ginger and cloves.
- Cook over low heat until thickened to coat the back of a spoon.
- Transfer to a bowl and let cool.
- Great with sweeter meats like pork loin, rabbit, or duck.
photo credit: shutterbean via photopin cc