I served a version of this onion jam last Thanksgiving and it was a total hit. So much so, I decided that I’m going to include a variation of it in my Memorial Day celebration menu. It’s super easy, super versatile and can be made up to 5 days in advance.
The sweet and savory flavors go great with your cheese board – I love serving this on top of goat cheese crostini. For another version of this that includes none other than bacon, check out my bacon jam.
Here are the onions working away. I didn’t make a bouquet de garni. I was too lazy plus, I love rosemary too much and don’t mind it in the finished product.
Reduce down the vinegar and sugar until caramelized.
My sister/Santa got me these awesome little Spanish tapas cazuelas for Christmas. I love them because they remind me of Barcelona.
The wood board is made out of Italian olive wood. I just love rustic serving dishes.
Yummy. I needed some goat cheese.
If you find yourself wanting something a little over the top and burgers happen to be on your Memorial Day menu – add this jam on top of your burgers. I’m just saying.
1/4 cup extra-virgin olive oil
4 tablespoons butter
4 large onions, diced
4 garlic cloves, mashed
2 bay leaves
1 rosemary sprig
1 cup sugar
3/4 cup white balsamic vinegar
Salt & Pepper
In a dutch oven heat olive oil and butter, until butter begins to brown. Add the onions, and cook over medium high for about 5 minutes. Add in the bay and garlic and cook until the onions begin to turn golden brown for approximately 10 – 15 minutes.
Make a bouquet de garni with the parsley and rosemary and add to onions, stirring for about 5 minutes until herb flavors have fully incorporated into the onions. Next, add the sugar over the onions; do not stir. Turn up the heat to high, without stirring let a golden amber caramel form; another 5 minutes.
Stir in the vinegar and simmer over low until the jam thickens. Remove the bouquet de garni and season with salt and a little pepper to taste. Let cool and serve.