Quick Onion Jam

I’m back in Tampa with plans to spend most of today reading this book. Can’t wait. For lunch, I don’t think I can resist another one of these fried egg sandwiches with onion jam and cheese. Danny was nice enough to leave some for me, but that jam jar has not lasted long. I’ll have to make another batch soon. Caramelized onions are reduced to a sweet jam, and they’re perfect with a slice of cheese. If you try a similar fried egg sandwich, make sure to leave the yolk runny and give it a squeeze to let it ooze out from the center of the sandwich. I’ll be back Wednesday with a recipe from Miami.

quick onion jam

Less than an hour after slicing onions that always make me cry, I’ve got sweet onion jam in a jar. This jam tastes like it’s made for cheese and is great in a fried egg and brie sandwich. I bet it’d be also be great on a pizza. Onion jam keeps in a jar in the fridge for up to 2 weeks.

1/2 cup extra-virgin olive oil
2 pounds (about 2 large) onions, thinly sliced
1/2 cup low-sodium chicken stock
a splash of sherry
1 tablespoon balsamic vinegar
1 teaspoon sugar
kosher salt

Heat oil in a medium pot over medium heat. Cook onions in the covered pot, stirring occasionally, until translucent, about 15 minutes.

Add water, vinegar, sugar, and brandy to the onions and cook uncovered until the onions are softened and caramelized, about 30 minutes. Season with salt. Let jam cool completely and store in a jar.

Makes 1 1/2 cups. Adapted from Whole Living.

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