Carmelized Onion Jam

Onions cook down slowly and become very sweet--perfect for a sandwich topper or side.

Ingredients

Vidalia onions

Also try: Yellow onions

Instructions

1. Slice onions thinly pole-to-pole.

2. Cook 5 minutes.

3. Cover with lid and reduce to lowest setting.

4. Cook, stirring every 45 minutes, until onions are completely tender (2 hours).

5. Remove lid. Ingrease heat to medium-high. Cook until liquid evaporated and brown patina forms on bottom of pan (15 minutes). Add 2 tbsp water to deglaze. Repeat 3 more times.

Inspired by The Food Labs

Note: The onions cook down a lot. 1 onion is just enough to top 1 sandwich.

Return to Recipe Index

Pressure Cooker Onion Jam

A pressure cooker speeds up this dish.

Yield: ~3 servings

Ingredients

2 tbsp butter

5 cups sliced onions

1 tsp kosher salt

1.5 tsp balsamic vinegar

Instructions

1. Melt butter in pressure cooker

2. Add onions and salt. Stir.

3. Cook on pressure for 40 minutes.

4. Use quick release.

5. Use saute mode to boil off liquid and darken

6. Stir in balsamic vinegar

Inspired by a Pressure Cooker Cookbook

Return to Recipe Index