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Tuesday, July 10, 2007

Onion jam


I'm trying to think like a regular CSA member, which means I'd probably receive a beautiful red onion like this every week for a few weeks. That's a lot of onion for us. What to do with it all? Melt it down into scrumptious onion jam.

Melt 2 T butter in a wide, heavy-bottomed pan (this is once instance in which being heavy-bottomed is an advantage). Thinly slice one medium onion, yielding about 2 heaping cups of slices. Stir oinions to coat with butter and add salt and pepper to taste. Toss in a few sprigs of thyme, marjoram, or rosemary, if you have some. Cover and simmer on low for about 30 minutes. Add 1 T brown sugar and 1 T balsamic vinegar and cook uncovered, stirring occasionally, for another 15 minutes.

If you spoon this into a sterilized jar it will last around two weeks. It should go well with steak, on salad, with crusty bread -- with just about anything.

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