Nan's Onion Jam
This easy, tasty condiment is very versatile. I love it as the top smear on meatloaf (instead of ketchup). Great on all types of meat. Leave the ketchup off your hamburger and use this instead. It's even good cold from the fridge spread with cream cheese on crackers!
Nan's Onion Jam
This easy, tasty condiment is very versatile. I love it as the top smear on meatloaf (instead of ketchup). Great on all types of meat. Leave the ketchup off your hamburger and use this instead. It's even good cold from the fridge spread with cream cheese on crackers!
Cooking Instructions
- 1
In large skillet over medium-high heat, cook onions in olive oil, uncovered, stirring occasionally. The more caramelized brown you get them, the better the flavor will be. This will take 45-60 minutes.
- 2
I was in a hurry, so I didn't really get these onions caramelized, but it'll still be good. Stir in remaining ingredients.
- 3
Continue cooking, uncovered, stirring occasionally, for 35-45 minutes until the liquid reduces significantly and becomes a syrupy consistency.
- 4
Cool completely and store, covered, in refrigerator.
- 5
NOTE: I'm a balsamic vinegar junkie and buy the expensive premium balsamics at a specialty store. BUT, for onion jam I use regular, grocery store balsamic vinegar. I've also made this substituting red wine vinegar, and it's also very good.
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