Wednesday, February 6, 2013

caramelized onion jam

This recipe is from the beautiful book, What Katie Ate by Katie Quinn Davies. From what I gather from reading it, the author is from Ireland but also spends a lot time in Australia. The result is a wonderful mix of spins on recipes I am familiar with as well as introductions to food that is new to me. The photography is gorgeous.

caramelized onion jam
makes 1 1/2 cups

4 large onions, peeled and finely sliced (I used 3 yellow onions and 1 red)
2 tablespoons olive oil
sea salt flakes
3 tablespoons balsamic vinegar, plus a bit extra if required
1 1/2 tablespoons light brown sugar

1) Place the onions in a large, deep heavy-bottomed saucepan and drizzle with olive oil. Using a wooden spoon, stir the onions to coat thoroughly with the oil, then season with a pinch of salt. Cook over medium-high heat for about 15 minutes or until softened.

2) Turn the heat down to low and continue cooking for a further 30 minutes, stirring frequently to scrape any bits from the bottom of the pan.

3) Add the vinegar and sugar and stir to coat well, Continue to cook over low heat for another 30-45 minutes, again scraping all the sticky bits from the bottom of the pan. Add a splash more vinegar if the jam becomes too sticky- the consistency should be that of a thick, luscious marmalade. Set aside to cool.

4) Store in a sterilized jar in the fridge for up to 1 week. (I stored in a clean glass storage container and had no worries.)

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