liquid gold…onion jam

You should use this jam the way you use salt – on everything.  This jam imparts a rich, slow-roasted, earthy sweet flavor to anything you add it to.  Everything is improved by it’s addition….roast beef, vegetables, as a marinade for pork or chicken, added to pasta sauces.  It mellows out sharp flavors, completely revolutionizes grilled cheese sandwiches and cheese courses.  Make it, put it in a jar and give it as a gift.  It will impress your friends and turn enemies into lovers.

Makes 2 pints


3 large yellow onions, diced
2 large rosemary sprigs
1 tsp dried marjoram (or 2 tsp fresh, finely diced)
1 tsp dried thyme (or 2 tsp fresh, finely diced)
1 tsp salt
1/4 cup vegetable oil
1/4 cup dry white wine
1/4 cup apple cider vinegar
1/2 cup brown sugar

  1. Heat oil over medium high heat.  Add onion and salt, stir to combine.  Add marjoram, thyme and rosemary (if your rosemary is a woody stalk with tough leaves, tie off in cheesecloth to avoid sharp rosemary leaves in your jazzy jam, if it’s a supple young branch, no worries).
  2. Turn heat to medium-low and cook, stirring occasionally until onions are soft and golden brown.
  3. Sprinkle sugar over the top of the onions and allow to melt without stirring.
  4. Turn heat up to medium, add the vinegar and wine and cook on a low boil until liquids have reduced.
  5. Allow to cool, remove rosemary and serve or store in the fridge for up to 3 weeks.  This makes an awesome gift!



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