ONION "JAM"
My DH loves condiments - particularly ones he can use on his sandwiches. I bought a jar of Onion Jam at a market, he almost licked the jar clean. I have been busy re-creating the original and this recipe is amazing. If you enjoy cold cuts (ham, roast beef, silverside etc) this might be for you.
Provided by cookingpompom
Categories Onions
Time 45m
Yield 1 litre
Number Of Ingredients 7
Steps:
- Peel and thinly slice your onions (I use a Mandolin for this).
- In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
- Add the mustard seeds and fry for an additional 2 minutes.
- Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
- Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
- Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.
Nutrition Facts : Calories 1972, Fat 46.5, SaturatedFat 6, Sodium 138.8, Carbohydrate 387.2, Fiber 20.2, Sugar 323.9, Protein 16
BALSAMIC ONION MARMALADE
Steps:
- Heat the oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve warm or at room temperature. Store the marmalade in the refrigerator. It will keep for several weeks.
ONION JAM
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
- Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
- Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
- Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.
EASY ONION JAM
This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry vinegar for the balsamic vinegar.
Provided by Adam Schiff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 17.6 g, Fat 2.3 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 9.4 mg, Sugar 13.6 g
CHICKEN BREASTS WITH BALSAMIC ONION JAM
I just created this dish this morning, making it up as I went along. Just one taste told me I had a winner.
Provided by Mirj2338
Categories Chicken
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cut up the chicken into chunks, larger than bite size but not too large.
- Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
- Coat the chicken with the flour mixture.
- Fry the chicken in the olive oil in one layer, turning to brown both sides.
- You may have to do this in batches, removing the browned chicken to a separate plate.
- Add some fresh oil to the pot (you can leave in what's in there).
- Fry the onions, constantly stirring, until caramelized.
- Add the vinegar (stand back, the vapors can really get you).
- Then add the water.
- Keep cooking until the sauce is reduced to a jammy consistency.
- Add the brown sugar and stir until dissolved.
- Add the fried chicken pieces and stir to completely coat and heat through.
- Serve with some plain rice or couscous.
BALSAMIC CARAMELISED ONIONS
Slowly, slowly caramelised onions with a hint of balsamic vinegar
Provided by sylveb
Time 20h
Yield Serves 8
Number Of Ingredients 0
Steps:
- Put all the ingredients apart from the vinegar in a slow cooker - or a very low oven or aga (50degreesC)
- Let it cook all day - and all night if it needs it - untill the onions are soft and dark brown and reduced. If it is crisping the heat is too high. You may need to stirr it occasionally - but i usually just leave it.
- Cook for the last half hour without a lid - to help it dry out a bit.
- Stirr in the balsamic vinegar. Done!
- I serve this with Lamb or Beef - but I also keep pots of it in the freezer to top homemade bread - or to put on puff pastry with brie.
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