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     Honey & Golden Balsamic Onion Jam

 



Above: Onion Jam served on toast points.  Onion Jam, sometimes called Onion Marmalade, is excellent spread on bread
when making a sandwich, livens up a hamburger when spread on the bun and even works well as quesadilla filling
or topping.

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Ingredients
4 large yellow onions
1/3 cup extra virgin olive oil
1/2 cup honey
1/2 cup golden balsamic vinegar
dash of salt

Utensils and Supplies
mandolin
chef knife

cutting board
large non-stick skillet with lid
measuring cups
rubber spatula


Above: Ingredients used in this version of Onion Jam.



Above: Set mandolin to cut 1/4 inch slices.



Pour olive oil in skillet and turn burner to medium-high heat.



Above: Peel onions and slice in half.



Carefully slice onions using mandolin.


Above: These are what your onions will look like.


Chop the onion slices into 1 inch pieces.


When oil is hot add onions to skillet with a dash of salt.


Cook the onions until they appear translucent, stirring onions every few minutes with a rubber spatula.


Above: The onions will be translucent with some slight browning after about 30 minutes.



Add the honey to the onions.


Stir in honey and be sure all of the onions are coated well.


Allow the mixture to continue to cook for another 20 minutes, stirring every five minutes.  Onions should look very golden
and have some carmelization at this point.



Add the golden balsamic vinegar and stir in thoroughly.



Cover the skillet and reduce heat to low.  Simmer for 20 minutes or until mixture has thickened.


Above: Finished Onion Jam can be served warm right away and reheats well in the microwave.  Onion Jam can also be
served room temperature or cold from the fridge.  Store Onion Jam in containers with very tight fitting lids in the refrigerator.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
HONEY & GOLDEN BALSAMIC ONION JAM

Ingredients
4 large yellow onions
1/3 cup extra virgin olive oil
1/2 cup honey
1/2 cup golden balsamic vinegar
dash of salt

Utensils and Supplies
mandolin
chef knife
cutting board
large non-stick skillet with lid
measuring cups
rubber spatula

Onion Jam, sometimes called Onion Marmalade, is excellent spread on bread when making a sandwich, livens up
a hamburger when spread on the bun and even works well as quesadilla filling or topping.  Set mandolin to cut
1/4 inch slices.  Pour olive oil in skillet and turn burner to medium-high heat.  Peel onions and slice in half.  Carefully
slice onions using mandolin.  Chop the onion slices into 1 inch pieces.  When oil is hot add onions to skillet with a dash
of salt.  Cook the onions until they appear translucent, stirring onions every few minutes with a rubber spatula.  The
onions will be translucent with some slight browning after about 30 minutes.  Add the honey to the onions.  Stir in
honey and be sure all of the onions are coated well.  Allow the mixture to continue to cook for another 20 minutes,
stirring every five minutes.  Onions should look very golden and have some carmelization at this point.  Add the golden
balsamic vinegar and stir in thoroughly.  Cover the skillet and reduce heat to low.  Simmer for 20 minutes or until
mixture has thickened.  Onion Jam can be served warm right away and reheats well in the microwave.  Onion Jam
can also be served room temperature or cold from the fridge.  Store Onion Jam in containers with very tight fitting lids
in the refrigerator.


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