Wednesday, July 17, 2013

Caramelized Onion Jam

Caramelized Onion Jam
kosher
I can't stand raw onions,I find them way to aggressive.  That being said, something magical happens when you cook onions.  As the moister cooks out, the natural sugars concentrate, and the sharpness totally disappears. The more you cook the onions the sweeter they get.  The trick is to cook the onions slowly to caramelize all the sugars without burning them.


4 Large Sweet Onions
3 Tablespoons of Butter or Olive Oil
Salt
Pepper
1/4 Cup of Apple Cider Vinegar
1/4 Cup of Honey

In a large heavy pot add the onions and the butter or oil and a heavy pinch of salt and pepper. Cook over medium heat until the the onions are reduced down to 25% of their original volume.  Turn up the heat and stir constantly until the the onions are a dark brown. Do not walk away and do not stop stirring or the onions will burn. Add the honey and the cider vinegar and and cook until it comes together. The jam goes great on biscuits or on toast with goat cheese.

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