Balsamic Onion Jam


Winter days just cry out to have something simmering on the back of the stove. This truly versatile condiment will ‘perfume’ your house in the most delicious way – and you’ll have good eats, when it’s done.

You’re gonna love how many uses there are for this condiment, which elevates the humble onion. Along with a few other basic ingredients, it’s one of those extraordinary recipes that really is so much more than the sum of it’s parts.

I’m thinking right now of the saying… “simple is best” and how it applies here. I used regular yellow onions, but am imagining how it would be even better using a sweeter variety like Vidalia. See that? Have already decided to make this again, and again. Can’t. Wait.

Does that give you even an inkling of how much I love love love doing this???

While never considering myself particularly crafty, I stand corrected – by someone very close to me. What are cooking and baking, if not the craft of making things, lovingly, thoughtfully, with your very own hands…?? The joy is extended, not only in the eating – but in the sharing at the table.

If my artistic endeavours are, for now, in the fabulous world of food, so be it. Buon appetito~

 

Balsamic Onion Jam

Be sure to cook this long and slow to really develop the flavour; it should take about an hour. A wickedly tasty, savoury condiment for any sandwich, burger or tucked in any oozy, cheesy grilled cheese sandwich or panino – you could also serve this alongside any roast meat for a boost of flavour. Makes 1 1/2 – 2 cups.

Ingredients:
2 – 3 TBSP olive oil
4 medium onions, peeled and diced
Sprinkle of salt
Sprinkle of fresh ground pepper
Sprinkle of sugar
1 TBSP tomato paste (can also use 1/4 cup of tomato sauce)
1/3 cup approx. balsamic vinegar
1/8 cup sugar
1/2 tsp salt
1/4 tsp fresh ground pepper

Preparation:
Put a heavy bottomed saucepan on medium heat, and then add the olive oil. Add the onions, and the next three ingredients, stirring to combine. Cook uncovered on medium low, for about 30 minutes, stirring occasionally.

Make a space in the centre, add tomato paste, stirring while it heats – then stir through the onions. Add the remaining ingredients, stir and continue cooking, slowly for approx. 30 minutes more. The onions will cook down considerably, caramelize and soften into a jam like texture.

Let cool and store covered in the fridge for about a week.

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