Balsamic Onion & Roasted Garlic Jam
Dark, tangy and sticky-sweet, this jam is simple to make, and there’s no need to worry about whether it sets or not, as you must with fruit-based jam. Slather it inside panini or grilled cheese sandwiches, or serve with cheese and crackers.
2 large sweet onions
2 T. olive oil
2 T. butter
2-3 heads of garlic, roasted
1/4 c. packed brown sugar or honey
3 T. balsamic vinegar
pinch freshly ground black pepper
Peel the onions, cut them into quarters or sixths, place them in the bowl of a food processor and pulse until they’re roughly chopped. This gives you pieces of onion in a variety of sizes; alternatively, you can roughly chop them by hand.
Place the olive oil and butter in a medium saucepan set over medium-high heat; add the onions and cook for 5 minutes, until soft. Squeeze the garlic out of its casing into the onions and continue to cook for another 10-15 minutes, or until the excess moisture starts to cook off.
Add the brown sugar, balsamic vinegar and pepper and cook, stirring often, for another 15-20 minutes, or until the mixture is thick and deep golden. Cool and refrigerate until needed. Freeze any you’ll be storing for more than a week. Makes about 2 cups.