It really is no surprise that the onion is one of the oldest vegetables in the world. It is a vital base of so many different foods, and can be found in almost every culture's foodstuffs. Every time I saute them, I think of a study I read a long time ago that ranked them as the smell that most reminded men of being at home. Of course Googling such a subject topic to see where I may have read it revealed some interesting data, none of which I feel is appropriate to share here...
Sometimes, inspiration strikes in the strangest ways. I had some previously made flatbread dough and a small bowl of already sliced onions in the refrigerator last night, both from unfinished projects earlier in the week. The flatbreads were actually supposed to be made last Tuesday, and although the recipe said it would hold for 2 days in the fridge, I didn't know if it was going to make acceptable flatbread by Friday night, so I figured I would turn it into a skillet pizza - a trick I first saw Alex Guarnaschelli do a couple years ago on Food Network. The oven is preheated, 400 in my case, and you heat the skillet on the stove top with olive oil and sear both sides of a dough before topping it and finishing it in the oven. Since I had a bowl of sliced onions to use up (I don't even remember what I was going to use them for), I thought I would caramelize them for the pizza. While trying to be patient and stirring them, I was chatting away with Sasa, and we started talking about onion jam.
Pizza onions: higher heat, darker color.
I knew that the ones I was working on were going on a pizza, so I was not looking for the gently moderated heat that renders onions magically gelatinous. I got them done, finished up the pizza, and began plotting about onion jam. First thing this morning I starting my perusal for onion jam recipes. Some looked too sweet and some were more on the pickled side, but I finally found this one on Panini Happy, and knew it was more on par with what I was after. I am still looking for a recipe that would be able to be canned, if anyone can help me out - but meanwhile, I adapted the Panini Happy recipe to what I had on hand and my own personal taste.
I used 1 1/2 pounds of regular Wisconsin storage onions (about 6 medium/small ones), they were fairly strong. After cooking down, they yielded 10 1/2 oz. of jam. I also made a batch of granola in the interim, since most of the cooking time is largely unattended (and my oven was hot from roasting the garlic). It's always good to have a second project, so you don't go batty while waiting for the onions to soften. Your patience will be rewarded! I did set a timer for each of the caramelizing steps, which is much nicer than trying to rely solely on color, especially if you get interruptions. The original recipe said that it will last a week under refrigeration, but I suspect it could last longer. If you don't polish it off right away, that is.
Onion Jam
Add sugars, cover the pan, and continue cooking and stirring occasionally for another 20-30 minutes until the onions are golden brown.
Add 1/4 c. water, cover the pan, and continue cooking and stirring occasionally for another 20-30 minutes.
Meanwhile, mash up the roasted garlic cloves with a fork, and mix with the vinegar.
Then add the mashed garlic/vinegar mixture and an additional 1/4 c. of water and cook and stir until nicely thickened, another 10 minutes or so.
Lean towards the 30 minute mark if you want a darker jam, I stuck closer to the 20 minute marks, and mine was a beautiful, butterscotch color.
- 1 1/2 lbs. onions, frenched (sliced)
- 1 head of garlic, roasted
- 1 T. granulated sugar
- 2 T. dark brown sugar
- pinch of salt
- 4 T. balsamic vinegar (I used 2, and then 2 of red wine vinegar, since it appears that I need to add balsamic vinegar to my shopping list)
- water
Add sugars, cover the pan, and continue cooking and stirring occasionally for another 20-30 minutes until the onions are golden brown.
Add 1/4 c. water, cover the pan, and continue cooking and stirring occasionally for another 20-30 minutes.
Meanwhile, mash up the roasted garlic cloves with a fork, and mix with the vinegar.
Then add the mashed garlic/vinegar mixture and an additional 1/4 c. of water and cook and stir until nicely thickened, another 10 minutes or so.
Lean towards the 30 minute mark if you want a darker jam, I stuck closer to the 20 minute marks, and mine was a beautiful, butterscotch color.
After having some of those great grilled cheese combinations on Thursday, I know I'll have at least one foray into the sandwich realm with this jam. The funny thing is, I ate a spoonful, and immediately wanted some with eggs. Weird! So, I will let you know if some onion-y eggs appear anywhere around my home this week. I have a sneaking suspicion that I'll be doing a lot with this humble condiment...