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.

SWEET ONION JAM:

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.

4 comments:

  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!

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

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  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.
    Deb

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  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!

    ReplyDelete

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