onion jam

The classic pairing of pumpkin and ricotta is made even more luscious with the addition of truffle pecorino in this vegetarian recipe.

Pumpkin rosemary truffle ricotta lasagne bake

kg butternut pumpkin, peeled

carrots, chopped

unsalted butter, chopped

rosemary sprigs,

garlic cloves, chopped

(500 milliliters) Massel Vegetable Liquid Stock

ricotta

(250 milliliters) milk

truffle

lasagne sheets

(165 grams) caramelised onion jam

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981854705001&=domain=del

5348771529001-5981854705001

There are so many things you can do with this onion jam. Add it to grilled cheese, pasta, pizza and roasted veggies.

Onion Jam Recipe

olive oil

large onions, (about 1-1/2 pounds, roughly chopped)

red wine vinegar

salt

black pepper

sugar

rosemary

In a large sauté pan, heat the olive oil over medium-high heat.

Sauté the onions until they turn soft and translucent and some are lightly browned at the edges, about 10-15 minutes. 

Reduce the heat to medium low and add the vinegar, salt and pepper. Continue cooking, letting the vinegar reduce, about 2-3 minutes.

Stir in the sugar and rosemary. Increase the heat to medium-high and sauté for 10-15 minutes. The onions should be completely soft, jammy and caramelized.

Let the jam cool before you store it.

This 6-ingredient caramelized onion jam is rich, sweet, jammy, and packed with flavor (and no pectin!) – perfect for enjoying with a cheese board, over burgers, at Thanksgiving, in a grilled cheese, and more!

Caramelized Onion Jam With Balsamic Vinegar

1.45 lb sweet onion (3 medium. Yellow, white, or red onion

olive oil (or avocado oil)

0.1 oz thyme (few sprigs)

bay leaf

balsamic vinegar (or red wine vinegar)

salt (adjust

Peel and dice (or slice) the onions. Check the Notes below for tips on how to dice them easily.

In a large heavy-bottomed pot/skillet, add the oil and heat over medium-high heat.

Once hot, add the onions to the pan and cook for 15 minutes, stirring often, until the onions are tender and golden-brown.

Step 1: Sauté the Onions

Reduce the heat to low, add the thyme and bay leaf, and cook for 3-5 minutes.

Sprinkle the sugar over the onions, leaving it to cook for 5 minutes, untouched. The aim is for it to melt over the onions without stirring.If you stir the sugar in with the onions, it can seize into clumps. While it’s possible to melt it back down again, the process takes longer.

Increase the heat to high and cook for 5 minutes, or until the sugar caramelizes and turns golden-brown, without stirring.To avoid the caramel burning, it&#39;s important to watch the pan fairly closely at this point so you can reduce the heat if needed.

Add the balsamic vinegar and stir, then simmer on low for 5 minutes. During this time, the balsamic onion jam mixture should thicken, though feel free to simmer it slightly longer if needed.It&#39;s ready when you draw your spoon across the bottom of the pan, and it leaves a clear trail for several seconds.

Finally, remove the herbs from the pan, taste, and season the sweet onion jam. Allow it to cool before transferring it to a sterile jar to store.

Step 2: Add the Remaining Ingredients

Storing: Store the jam in a sterilized jar in the fridge for 7-10 days. Alternatively, transfer it to the freezer for 2-3 months (in a jar with 1-inch headspace or in portions in an ice cube tray).

Storage Instructions

I love this recipe, I've been putting the onion jam on everything: pizza, cheese and crackers, tagine, Indian curry, lamb, burgers, etc...

Great way to do this, tried another recipe and they wanted to caramelize the sugar first but it just seizes up. This way works so much better!

I have to admit I was a bit intimidated by the thought of cooking already partially caramelized onions on high heat, covered in 3/4 C of sugar, for 5 minutes - without touching it! But it came out fantastic; sweet, complex, savory. Times given were pretty close to what I ended up using to.

Delicious. I did make a little change. I added 1 TBS of bacon fat that I keep in my freezer, in place of 1 TBS of olive oil. Took a bit longer than 5 min after adding vinegar for it to start thickening.More like 20 on a slow simmer

Great simple recipe. First time making onion jam was really simple. I didn't have balsamic vinegar so I used apple cider vinegar instead. Didn't put it the thyme cause I didn't think it needed it. Added some veggie mite for a deeper flavor. Turned out great for burgers. Will make a again for sure!

Can you please tell me when I should add the alcohol? This restaurant has a Grown up grilled cheese with onion beer jam and gorgazola, seasoned cream cheese and smoked provolone avocado and tomato. I'm wanting to recreate that.

That's a great tip! I didn't think of that I used to make candy frequently.

Top 3 onion jam recipes from across the web

The most viewed onion jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin rosemary truffle ricotta la...

Onion Jam Recipe

Caramelized Onion Jam With Balsamic...

Top 3 onion jam recipes from across the web

The most viewed onion jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin rosemary truffle ricotta la...

Onion Jam Recipe

Caramelized Onion Jam With Balsamic...

The most viewed onion jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine