ONION JAM
A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.
Provided by WENDYMARIE37
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g
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
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.
RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
ONION JAM
I received a Blue Ribbon for this recipe in 1997 at the Fresno County Fair. This goes very well, with ham. I also like to use it as a base for salad dressings! This recipe also uses 1 pkg of low sugar pectin (powdered type).
Provided by katie in the UP
Categories < 60 Mins
Time 45m
Yield 7 1 cup jars
Number Of Ingredients 9
Steps:
- Place onions, apple juice, vinegar and spices in a pot. Mix 1/4 cup sugar with 1 pkg of low sugar pectin. Put pectin mixture in pot with onions. Add oleo, bring to a full boil. Stir constantly. Add rest of sugars, boil exactly 5 minutes.
- Ladle into prepared jars.
- Process 5 minutes in boiling water canner, making sure all have sealed properly.
Nutrition Facts : Calories 609.4, Fat 0.6, SaturatedFat 0.1, Sodium 16.8, Carbohydrate 155.1, Fiber 3, Sugar 142.9, Protein 1.9
ONION JAM
Provided by Alex Guarnaschelli
Time 40m
Yield about 2 cups
Number Of Ingredients 7
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.
CARAMELIZED ONION JAM
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.
ONION JAM
Provided by Damaris Phillips
Categories condiment
Time 1h25m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
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TROPEA ONION JAM - ITALIAN FOOD FOREVER
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Servings 1Category Canning & Preserving
- Create a sachet using cheesecloth to hold the peppercorns, clove, bay leaf, vanilla bean and cinnamon stick, and tie securely with kitchen string.
- Add the sachet to the pot and continue to cook over medium high heat until the mixture reaches 225 degrees F., or until the mixture thickens.
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5/5 Total Time 45 minsServings 2
- In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
- Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
ONION JAM AND GOAT CHEESE RUGELACH | FOOD & WINE
From foodandwine.com
3/5 (1)Category Bread + DoughServings 32Total Time 6 hrs 35 mins
- Beat butter, cream cheese, and salt with a stand mixer fitted with the paddle attachment on medium speed until fluffy and creamy, about 2 minutes. With mixer running on low speed, gradually add flour, beating until soft, large clumps form, about 1 minute, stopping to scrape sides as needed. Turn dough out onto a clean work surface. Knead until dough just comes together. Divide dough in half; pat each half into a 5-inch disk. Wrap each disk in plastic wrap; refrigerate at least 2 hours or up to 2 days.
- Heat oil in a large Dutch oven or a large, wide saucepan over medium. Add onions and salt; stir to coat onions in oil. Cover and cook, stirring occasionally, until onions soften and start to brown, 10 to 12 minutes. Stir in wine, sugar, vinegar, sumac, coriander, and pepper. Let mixture come to a boil. Reduce heat to low; simmer, partially covered, stirring occasionally and spreading onions in an even layer, until onions are sitting in a small pool of liquid, about 30 minutes. Uncover and cook, stirring occasionally, until onions are dry and just starting to stick to bottom of Dutch oven, 25 to 30 minutes. Spread cooked onions in an even layer on a large plate; let cool 30 minutes.
MINI BRIE BITES WITH ONION JAM - WHOLE FOOD BELLIES
From wholefoodbellies.com
4.5/5 (11)Total Time 25 minsCategory AppetizerCalories 36 per serving
- On a lightly floured surface, roll out crescent dough or puff pastry, and pinch seams together. Cut into 24 even squares, and place the squares into greased muffin tin slots.
- Cut the brie into small squares and place inside the dough. Top with a spoonful of onion jam and a sprinkle of fresh thyme.
THREE ONION JAM RECIPES - KITCHN
From thekitchn.com
Estimated Reading Time 2 mins
- Onion & Rosemary Confiturra – from Serious Eats. Notes: This jam is a mix of sweet and sour and herb-y. It might seem like a lot of onions (10 cups of sliced onions!)
- Balsamic Onion Jam – from Coconut & Lime. Notes: The sweetest of the three. This jam is good, but it is my least favorite of the three. I’m not sure what I did wrong, but the onions didn’t turn brown after cooking in the brown sugar for 30 minutes like the recipe says, and my batch is a lot paler in color than the photograph on the recipe.
- Sweet Onion Jam – from Food & Wine. Notes: The most savory of the three recipes. I think this one is my favorite of the three! I had to really restrain myself from eating any while it was cooking because this recipe is so small – it filled one jar.
BOURBON CARAMELIZED ONION JAM - HOMEMADE & YUMMY
From homemadeandyummy.com
Ratings 42Calories 144 per servingCategory Condiment
- Add the onions and cook until soft and translucent (about 10 minutes). Season with salt and pepper. Be sure to stir.
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From wozzkitchencreations.com
- Pair Our Onion Jam with Cheese and Charcuterie. Pairing our Triple Ale Onion Jam with Cheddar is one of our favorite ways to use this spread. It's fantastic with an aged cheddar or blue cheese, cured salami and crackers and also a delicious addition to charcuterie boards with a variety of cured meats and rustic breads.
- Slather Our Triple Ale Onion Spread on All Your Sandwiches. From a steak and cheese bomb to a grilled cheese to a simple roast turkey sandwich, our triple ale onion spread elevates your sandwich to the next level.
- Spread Onion Jam on Your Next Bacon Cheeseburger. There is nothing better than a sweet sticky caramelized onion jam spread on a char grilled bacon cheeseburger.
- Use Onion Jam as a Braising Sauce For Chicken. Toss chicken thighs with our Triple Ale Onion Jam and a little fresh thyme or rosemary and roast in the oven.
- Use Onion Jam For a Topping For Brie Cheese. Creamy velvety brie cheese with it's earthy and mushroomy notes pairs perfectly with a savory onion jam. Pair with toasted crostini and it's a crowd favorite.
- Use Our Triple Ale Onion Spread as an Alternative Pizza Sauce. You don't always have to turn to that traditional tomato marinara sauce, our Triple Ale Onion Spread makes a wonderful pizza base, especially for a bbq chicken pizza or a cheddar, bacon and apple pizza.
- Add Onion Jam to Mini Tarts and Puff Pastry Appetizers. For no fuss, super easy entertaining, add onion jam to min tarts with goats cheese, brie or blue cheese and garnish with fresh herbs.
- Toss Onion Jam through Your Favorite Vegetables. Steamed green beans tossed with onion jam and bacon is divine and a way to liven up those veggies. Also delicious when tossed through brussells sprouts or dolloped on top of roasted sweet potatoes.
- Swirl Onion Jam through Macaroni and Cheese. Add a swirl of savory onion jam through your favorite macaroni and cheese recipe and top with bread crumbs.
- Spread Onion Jam onto Crostini. A simple and easy way to use onion jam is to spread onto toasted crostini with cheese, prosciutto and fresh herbs. We love this crostini with our Triple Ale Onion Spread, Mushrooms and Fresh Thyme.
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