Caramelized balsamic onion jam makes the perfect foil for sandwiches such as roast beef and pastrami. It is also the bee’s knees when spread with soft goat cheese on crackers.
Caramelized Balsamic Onion Jam
By Sue Lau | Palatable Pastime
Admittedly, I whipped this batch up to go with some pastrami I had on hand. I will post that recipe soon. Pinkie swear! But this does have other uses besides sandwiches, such as using on crackers for an easy amuse-bouche while entertaining or even spread atop grilled chicken. The sky is literally the limit when deciding how to use your jam, if it even lasts that long.
Caramelized Balsamic Onion Jam
Yield: 1 cup
Ingredients:
- 1 pound sweet onions (such as Walla Walla or Vidalia), thinly sliced
- 8 ounces dry white wine (such as sauvignon blanc)
- pinch salt
- 2 tbsp. butter
- 1/2 cup white balsamic vinegar
- 1/4 cup turbinado sugar or raw sugar
Method:
- Cook onions in butter until soft and slightly sticky.
- Stir in wine, salt, balsamic vinegar and turbinado sugar.
- Bring mixture to a boil then reduce heat and simmer over low heat, stirring frequently, until mixture becomes thick.
From the kitchen of palatablepastime.com
You might also like:
Asparagus and Roasted Garlic Hummus
Serrano Ham Bites with Melon and Cheese
I wonder how you would be able to make a huge batch and process it to can it and have it tucked away in the pantry for future yumminess ?
This recipe isn’t acidic enough to be water-bath canned and freezing batches would probably degrade the quality. ~Sue
I LOVE the photo for this recipe Sue and thanks for adding another LOVELY recipe to Tea Time Treats too! Karen
We love it on a cracker with some goat cheese or chevre. Also great on top of a burger or sandwich. And thanks for the compliment on the photo!
This sounds delicious and I can’t wait to give it a go!
Oh YUM
It is, and I must make it again soon with those Vidalias!