September 30, 2013
Dark, tangy and sticky-sweet, this jam is simple to make, and there’s no need to worry about it setting like fruit-based jam. Slather it inside sandwiches (Panini or grilled cheese!) or serve with cheese and crackers.
1Peel the onions and cut into quarters or sixths; place in the bowl of a food processor and pulse until roughly chopped. This gives you pieces of onion in a variety of sizes; alternatively roughly chop them by hand.
2Place 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 is starting to cook off.
3Add 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 over a week.)