Recipe By: Alex Guarnaschelli

Yield: about 2 cups

I made this red onion jam last night. It's delicious. I must have two dozen different kinds of vinegar in my cupboard and wouldn't you know I was out of red wine vinegar so I ended up using expensive sherry vinegar for the gastrique. I'm not sorry it is delicious.

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Name: Red onion jam
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/4 cup vegetable or canola oil; 4 large red onions halved, peeled, and cut into thin (1/4-inch) slices; Kosher salt and freshly ground black pepper; 2 cups dry red wine; 1/2 cup honey; 1/2 cup red wine vinegar; Juice and a few grates of zest from 1 lemon optional

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INGREDIENTS

1/4 cup vegetable ; or canola oil
4 large red onions ; halved, peeled, and cut into thin (1/4-inch) slices
Kosher salt and freshly ground black pepper
2 cups dry red wine
1/2 cup honey
1/2 cup red wine vinegar
Juice and a few grates of zest from 1 lemon ; optional

Recipe

INSTRUCTIONS

In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.

In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

NOTES

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Red onion jam

1/4 cup vegetable or canola oil
4 large red onions halved, peeled, and cut into thin (1/4-inch) slices
 Kosher salt and freshly ground black pepper
2 cups dry red wine
1/2 cup honey
1/2 cup red wine vinegar
 Juice and a few grates of zest from 1 lemon optional

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Nutrition

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Serving Size: 1 Recipe (2017g)
Recipe Makes: 1 Serving

Calories: 1125
Calories from Fat: 11 (1%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2475.9mg		85 %
Potassium 2365.9mg		62 %
Total Carbohydrate 188g		55 %
	Dietary Fiber 13.6g	54 %
	Sugars, other 174.4g
Protein 12.4g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1125

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