Onion Jam
Ingredients
- 3 tablespoon olive oil
- 2 pound yellow onions, skinned and finely diced
- 3/4 teaspoon salt
- 3/4 to 1 teaspoon paprika
- 6 tablespoon heavy cream
- 3 tablespoon chicken broth
- 1 tablespoon balsamic vinegar
- salt and freshly cracked black pepper to taste
Instructions
Makes about 2 cups. Heat the oil in a heavy saucepan, add the onions, salt and paprika. Cover and cook, stirring occasionally, 1 hour over low heat. Uncover, increase heat to medium-high and cook stirring frequently until juices are cooked off and onions are just barely beginning to brown. Add cream, stock, and balsamic vinegar. And continue cooking until liquid is absorbed into the onions. Taste and season with salt and freshly cracked pepper as desired. Make a batch and have handy for topping toast rounds or grilled polenta for appetizers. You can refrigerate it for several days or freeze. Use as a topping for grilled meats, seafood or blanched vegetables.