I don’t know about you, but I cook with a lot of onion. In Spain, we use onions all the time for many recipes. You can’t argue that it adds a whole dimension of flavor and I really think onions go well with a lot of different dishes. Previously, I posted a delicious tomato jam, and I thought… why not something similar but with onions?
And then there’s convenience. A lot of the time, I want to make something quick but the recipe calls for a cooked onion. I know that I can toss a chopped onion in the microwave for a minute with some sugar but you know that it is not going to be the same.
I like to have a jar of onion jam already made! Yay! It’s so easy. It takes about 30 minutes and you can have onions for a week! How does it sound to you? Good, right? So let’s see what we have to do…
Time: 30 minutes
Ingredients for a 1 pint jar:
– 1 Ib onions
– 1.5 oz olive oil
– 1/3 cup brown sugar (or more if you like it a little sweeter)
– 1 tablespoon balsamic vinegar (I use Modena)
– Slice the onions very thin. In a medium sauce pan, combine the olive oil and the onions. Cook on low to medium heat for 15 minutes. Stir about every 5 minutes. Add the sugar and the vinegar. Stir until mixed well and cook for another 10-13 minutes. Cover and let it rest for a few minutes.
Delicious as a side, or as a tapa. Pictures are montaditos. One with mozzarella and onion jam, the other with tomato jam and onion jam. Very yummy!