Wednesday, September 30, 2009

Yellow onion jam

Yes, another onion jam recipe. Two in the same day. I haven't lost my mind, but I happened to have all these onions, and after the first one turned out to be so delicious, I thought I'd make a second one with yellow onions. The recipe is pretty similar to the first one, but believe me when I say that they taste quite different. This one we've had with pork tenderloin and I have to say it complimented the meat more than nicely.


1 tablespoon olive oil
3 cups vertically sliced onion
1 cup sliced shallots
1 tablespoon brown sugar
3/4 cup dry vermouth
1/3 cup raisins
1/4 cup balsamic vinegar
Salt and pepper to taste

Heat olive oil in a large skillet over medium-high heat. Add onion, shallots, and sugar to pan. Sauté 12 minutes or until golden. Stir in vermouth, raisins, and vinegar; bring to a boil. Reduce heat, and simmer until liquid almost evaporates. Remove from heat; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.


  1. I know I would love this! I'm the girl who always has to have extra onions on sandwiches, burgers, etc. (you name it, and I probably put onions on it!). I could probably come up with 100 different uses for this delicious recipe!

  2. I'm exactly the same way, I put onions in EVERYTHING!

  3. Wow! I'm an onion fiend as well... this sounds amazing. I've never used onion jam before... do you serve it warm? Cold? Does it matter?

    Thanks for the comment on my blog - I've added you to my Foodie Blog Roll... love your site.

  4. Thanks for the visit, Deb, and thanks for adding me to your blog roll!
    I serve it both cold and warm, depending what I'm cooking. it's good cold on crackers and cheese -such as Parmesan or Blue cheese- and it's great warm with grilled or broiled meats, I had it with pork tenderloin and it was amazing!



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