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.

Red onion jam

I know, you can barely see the onion jam in this picture -but it doesn't look overly pretty by itself believe me. After celebrating my birthday with lots and lots of wine I woke up this morning not feeling so hot. And when I don't feel too well, the only thing that cures me is a yummy brunch or breakfast of bagel with smoked salmon. Don't ask me why, but it never fails to make me feel better. This morning was no different. I had recently bought one of those delicious smoked salmons from Costco and I thought, what better way to have it than with capers, tomatoes and red onion?

Only I didn't have any red onion, the reason being that I had just used all the ones I have to make a red onion jam. Sounds a little weird, I know, but obviously this is a different kind of jam, one that goes together well with crackers and cheeses as an accompaniment to wine. It turns out, it also goes very well with smoked salmon on a lightly toasted bagel. Canning the jam was kind of a pain and I'm seriously thinking of investing some money and buy a pressure canner but, for now, you can find instructions on how to can here.

RED ONION JAM:

2 tablespoons olive oil
3 large red onions, thinly sliced
10 ounces brown sugar
1/2 cup white wine
1/2 cup balsamic vinegar
1/2 cup raisins
1/2 teaspoon ground coriander
Salt and pepper
A pinch of herbs de Provance

Heat olive oil in a large dutch oven, add the onions, raisins and coriander. Cook until onions are soft, about 10 minutes.
Add all the other ingredients, season with salt and pepper to taste and simmer for about an hour or until most liquid evaporates.