BALSAMIC ROSEMARY ONION JAM
Provided by Love and Olive Oil
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Preheat oil in a large skillet over medium heat. Add onions. Cook, stirring occasionally, until onions are soft, translucent, and just beginning to brown, about 20 minutes. Stir in balsamic vinegar, brown sugar, rosemary, and salt and pepper. Continue to cook, stirring occasionally, until liquid is evaporated and onions are dark brown and reduced to 3/4 cup, about 40 minutes more. Remove from heat and let cool. Store in a glass jar or airtight container in the refrigerator for 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
ROSEMARY-BALSAMIC ONIONS
Categories Condiment/Spread Onion Side Backyard BBQ Rosemary Soy Sauce Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- In a large skillet, heat the olive oil. Add the onions, season lightly with salt and pepper and cook over moderate heat until they start to soften, about 5 minutes. Add the rosemary and continue cooking the onions until very soft and just starting to brown, about 10 minutes longer.
- Add the balsamic vinegar and soy sauce and cook just until the liquid is mostly evaporated, about 1 minute. Remove the rosemary sprig and serve.
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