Nan's Onion Jam

Name: Nan's Onion Jam
Yield: 16 oz.
Cuisine: American
Ingredients: 3 lg. Onions, sliced or diced (white or yellow); 4 T. Olive oil; 1/2 c. Dark brown sugar; 5 T. Balsamic vinegar; 1-1/2 T. Worcestershire sauce; 1/4 tsp. Salt; to taste Pepper,

Maggie Conlon @WarsawNan

Orlando, FL

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!

Maggie Conlon @WarsawNan

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Ingredients

16 oz.

3lg. Onions, sliced or diced (white or yellow)
4 T.Olive oil
1/2 c.Dark brown sugar
5 T.Balsamic vinegar
1-1/2 T.Worcestershire sauce
1/4 tsp.Salt
to tastePepper,

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Steps

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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Cooksnaps

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Maggie Conlon @WarsawNan

on May 15, 2020 18:54

Orlando, FL

My 5 siblings and I were raised in the 1950s and 60s midwest by a major foodie dad who was a great cook. We all learned to cook at a young age. I love to cook for my 2 daughters, 7 grandkids, 10 great-grandkids, and extended family. My 4 year old great-grandson makes my day when he says "Nan sure is a good cooker!". :-). I'm trying to get all my favorite recipes saved here so my family and friends all have easy access to them even after I'm gone. My Cookpad collection is their inheritance, so I try to add my comments and memories to each recipe; that way they'll remember me with a smile when they use the recipes years from now. Recently I've called on my grandkids (all adults and avid cooks) to send me their own favorite recipes, with their prep photos, so we can collect everyone's favorites together in one place.