I enjoy sweet and savory together. This red onion jam is a good example. We’ve enjoyed it on cheese and meats, and it’s interesting on sandwiches. A pound of onions makes about a cup of jam and takes a mostly unattended 40 minutes or so to prepare. It’s so simple to make a small batch you can enjoy this condiment anytime you want.
Aside from spreading the red onion jam on some bread, a good way to serve it is over a block of soft, spreadable cheese as shown. It makes an elegant looking appetizer and goes well with a variety of adult beverages.
For a heartier application, team the jam with garlicky mayonnaise and bleu cheese on your favorite burgers as demonstrated by Curtis Stone. I thought the flavors would compete with each other but they worked together for one of the better burgers I’ve had this year.
- 1 pound red onions, peeled and sliced into half or quarter moons depending on their size
- 3 - 4 tablespoons butter, olive oil or combination (I use a mix)
- ½ cup red wine
- 2 - 3 tablespoons vinegar
- ¼ cup or more sugar
- salt and pepper to taste
- Heat the butter and olive oil in a skillet large enough to hold the sliced onions over medium high heat.
- Stir in the onions and cook for a couple minutes until softened and beginning to change color.
- Reduce the heat and continue to cook until the onions are tender.
- Sprinkle with sugar, then stir in the wine and vinegar.
- Let simmer until most of the liquid has cooked away and the remaining mix is "jammy."
- Season to taste with salt and pepper.
The red onion jam will keep in the fridge for a week or more. It’s easier to spread if you allow it to come to room temperature or warm it slightly before serving.