Port Wine And Onion Jam Recipes

ONION JAM

Onion Jam image

Provided by Alex Guarnaschelli

Time 40m

Yield about 2 cups

Number Of Ingredients 7

Ingredients

1/4 cup vegetable or canola oil
4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
Kosher salt and freshly ground black pepper
2 cups dry red wine
1/2 cup honey
1/2 cup red wine vinegar
Juice and a few grates of zest from 1 lemon, optional

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.

PORT WINE AND ONION JAM

PORT WINE AND ONION JAM image

Categories Condiment/Spread Vegetable Side Vegetarian

Number Of Ingredients 8

Ingredients

1kg Brown Onions
1 Dried Clove
1 Bay Leaf
1 Cinnamon Quill
50ml Balsamic Vinegar
50ml Port Wine
50g Sugar (white or brown)
pinch Salt

Steps:

Thinly slice the onions and then put in a heavy based pot on really low heat with the spices. Cook for 3-4 hours until the onions have caramelised and gone brown. Meanwhile put the vinegar, port and sugar in a pot and reduce by two thirds. Add vinegar mix to onions once they have finished cooking and season with salt. Pour hot into sterilised jars and cap. It will keep for ages because of the high level of sugar.

EASY ONION JAM

Easy Onion Jam image

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

Ingredients

1 tablespoon olive oil, or as needed
2 onions, coarsely chopped
1 cup water
¼ cup balsamic vinegar
¼ cup brown sugar

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

ONION JAM

Onion Jam image

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

Ingredients

¼ cup vegetable oil
½ cup white sugar
4 cups onion, coarsely chopped
¼ teaspoon salt
ground black pepper to taste
½ cup red wine vinegar

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

GLAZED PEARL ONIONS IN PORT WITH BAY LEAVES

Glazed Pearl Onions in Port with Bay Leaves image

Provided by Lora Zarubin

Yield Makes 10 servings

Number Of Ingredients 6

Ingredients

3 10-ounce bags unpeeled pearl onions, root ends trimmed but left intact
3 cups ruby Port
1 1/2 cups low-salt chicken broth
4 bay leaves (preferably fresh)
2 tablespoons dark brown sugar
1 teaspoon balsamic vinegar

Steps:

Using sharp knife, cut X across root ends of pearl onions; place in large bowl. Pour hot tap water over onions; let soak 1 hour. Remove onions from water and peel.
Transfer to large pot. Add Port, broth, bay leaves, and brown sugar; bring to boil, stirring until sugar dissolves. Reduce heat to medium. Simmer until onions are tender when pierced with sharp knife, about 30 minutes. Using slotted spoon, transfer onions to bowl. Boil liquid in pot until syrupy and reduced to 3 tablespoons, about 15 minutes. Discard bay leaves. Stir vinegar into Port reduction. Season to taste with salt. Pour Port reduction over onions. Serve warm or at room temperature. DO AHEAD: Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.

CARAMELIZED PORT ONIONS

Caramelized Port Onions image

Whenever possible use fresh rather than frozen pearl onions for this savory side. Pair the sweet and colorful onions with a savory meat entree.-Erika Szymanski, Pullman, Washington

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 pounds pearl onions, trimmed
2 tablespoons olive oil
1 cup port wine or grape juice
1/4 cup balsamic vinegar
2 tablespoons brown sugar
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon white pepper

Steps:

In a Dutch oven, bring 6 cups water to a boil. Add onions; return to a boil. Boil 3 minutes. Drain and rinse with cold water; peel onions., In a large skillet, heat oil over medium-high heat. Add onions; cook and stir 7-9 minutes or until tender. Add wine, stirring to loosen browned bits from pan. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until liquid is almost evaporated.

Nutrition Facts :

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