original recipe courtesy food & wine
grenadine helps sweeten the jam and adds vibrant red color. the jam is great with most meats, especially grilled or roasted pork. also is delicious on warmed brie with crostini.
makes 1 cup
1 tablespoon unsalted butter
2 1/2 cups medium vidalia or other sweet onions, halved, quartered, then thinly sliced (about 2 medium onions)
1/3 cup sugar
1/3 cup dry red wine (preferred : pinot noir or zinfandel)
1/3 cup red wine vinegar
1/3 cup grenadine (may reduce the amount of grenadine, based on the sweetness of the wine, and preference of color)
salt
melt the butter in a medium skillet.
add the onions and cook over moderate heat, stirring, until soft and just translucent, about 8 minutes.
add the sugar, wine, vinegar, grenadine and a pinch of salt. cook over low heat, stirring, until the liquid thickens and coats the back of a spoon, about 35 minutes.
transfer the onion jam to a bowl and let cool.
make ahead the onion jam can be refrigerated for up to 5 days. let return to room temperature before serving.
1 comment:
5/5
recipe may be adapted for larger quantities, then preserved. HOWEVER, once sealed, the butter separates from the rest of the jam, requiring heating up the jam before serving.
is it possible to create this without butter, using non-stick cookware?
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