Balsamic Onion & Roasted Garlic Jam

Balsamic Onion & Roasted Garlic Jam

AuthorJulie

2 large sweet onions
2 Tbsp. olive oil
2 Tbsp. butter
2-3 heads of garlic, roasted
1/4 cup packed brown sugar or honey
3 Tbsp. balsamic vinegar
pinch freshly ground black pepper

1

Peel 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.

2

Place 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.

3

Add 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.)

Ingredients

 2 large sweet onions
 2 Tbsp. olive oil
 2 Tbsp. butter
 2-3 heads of garlic, roasted
 1/4 cup packed brown sugar or honey
 3 Tbsp. balsamic vinegar
 pinch freshly ground black pepper

Directions

1

Peel 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.

2

Place 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.

3

Add 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.)

Balsamic Onion & Roasted Garlic Jam
Share

About Julie

You May Also Like

Leave a Reply

Your email address will not be published.