Caramelized Onion Jam

- from Foolproof Preserving

YIELD: 1 cup

3 tablespoons extra-virgin olive oil

2 large sweet onions, halved and thinly sliced,

1 bay leaf

1/2 teaspoon rosemary, minced

1/2 teaspoon salt

1/4 teaspoon pepper

2 cloves garlic, peeled and smashed

1/4 cup white balsamic vinegar

1/4 cup water

2 tablespoons sugar

In a large pot, heat the olive oil until shimmering. Add the onions, bay leaf and rosemary, and salt and pepper. Cover and cook, stirring occasionally, until softened and onions have released their liquid, about 10 minutes.

Stir in garlic, and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.

Stir in vinegar, water and sugar, scraping sides of the pan. Cook over medium-high heat, stirring a few times, until the jam is thick, an spatula dragged across bottom of pan leaves a distinct trail, about 5 minutes.

Discard the bay leaf. Transfer jam to food processor and pulse to jam like consistency. Jam may be refrigerated for 4 days

The caramelized onion jam can be refrigerated for up to 5 days. Serve warm or at room temperature.

7/26/2017 - Made a batch of this, bUt really not impressed. Time consuming and I would probably use it as a condiment for pork or beef? and it would be easier to do that night while I'm cooking. Especially considering the 4 day shelf life.