Apple Onion Jam Recipes

Steps:

• In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.
• In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

Steps:

• 1. In a hot pan add 2 tablespoons of olive oil. Add the sliced onions and apples to pan. Cook over medium high heat. Cook and stir constantly until onions are caramelized. This takes about 10-15 minutes.
• 2. Add in the brown sugar and balsamic vinegar. Stir to combine. Cook one minute. Add in the cider. Turn heat to high. Bring to a boil. stir occasionally until cider cooks off.
• 3. Add the garlic , salt, pepper and thyme to onion mixture. Stir to combine. Cook for one or two minutes while stirring. Remove from heat. Cover to keep mixture warm.
• 4. Optional Cut baguettes in to 1 inch slices. Place in oven and toast them until light brown and a bit crunchy. I use toaster oven.
• 5. Spread the top of baguettes with cream cheese. Top with the apple and onion mixture and serve immediately.

Steps:

• Combine the onion in a small saucepan with three-quarters cup of the cider and the vinegar, allspice berries and jalapeρo. Bring to a boil over high heat, then reduce the heat to medium and cook, stirring occasionally, for 30 minutes.
• Remove and discard the allspice.
• Peel and core the apple, then cut lengthwise into eighths and crosswise into very thin slices. Add the apples to the onion mixture along with the remaining cider.
• Cook, stirring often, until the mixture is soft, about 30 minutes.
• Remove the mixture to a bowl and cool to room temperature.

Steps:

• In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
• Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.