Lynne's Slow and Easy Savory Onion Jam
Prep time: 15 min
Cook time: 45 min
Total time: 1 hour
Yield: About 2 cups. Keeps 1 week in the refrigerator.
Accompany grilled and roasted foods with this sweet and savory jam. Try it with fresh cheeses on crackers, or in sandwiches. Crusty browned tuna and other robust fish, or red meats are naturals with it, as are grilled greens. Taking your time in sauteing turns the onions sweet. Taste as you cook to judge amounts of vinegar and if sugar is needed. Seasoning options include chile, herbs, greek olives, capers, or anchovy. Experiment. Do use organic ingredients if possible.
Ingredients
Lynne's Slow and Easy Savory Onion Jam- 2 to 3 tablespoons extra virgin olive oil
- 5 to 6 medium red onions, thinly sliced
- 10 large shallots, thinly sliced
- 8 to 10 big cloves garlic (not Elephant type), thinly sliced
- salt and generous freshly ground black pepper
- shredded zest of 2 large oranges (optional)
- 1/4 cup currants or raisins (optional)
- 1 small fresh tomato, peeled, or a canned tomato
- 1/4 to 1/2 cup wine vinegar
- 1 tablespoon sugar (optional)
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Instructions
- Heat oil in a 12-inch saute pan over medium high. Add onions, shallots, garlic, salt and pepper, tossing to combine. Once they begin sizzling, turn heat to medium low, cover pan and cook 30 minutes, adding zest and raisins half way through cooking. Once onions become soft and clear, uncover, raising heat to medium high.
- Brown the onions. Stir often, scraping up the brown glaze on the bottom of the pan. You may need a little water as they approach being done. Once deep gold, stir in tomato and 1/4 cup vinegar, cooking it down to nothing.
- Taste for a soft sweet-tart balance. If necessary, cook in a little sugar, or more vinegar. Tomato should meld into the onions, while the vinegar cooks down to an appealing backdrop, not a sharp accent. Cool quickly and pack in jars. Keep cold, but serve close to room temperature.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
