French Onion Jam
Yield: 2 Cups
2 Tablespoons Unsalted Butter
3 Large Vidalia Onions, Diced or Sliced
1 Cup Organic Cane Sugar
2 Teaspoons Country French Seasoning
2 Teaspoons Lavender Sea Salt
½ Teaspoon Ground Tellicherry Pepper
½ Cup Balsamic Vinegar or ¼ Cup Cider Vinegar
Onion jam adds a level of sophistication to your repertoire. Like so many of the things that come out of our kitchen, it is not difficult to make. But it is one of those things that distinguishes a home chef. We use this jam as an appetizer served with baguettes and cheese, and as a topping for hot sandwiches like our Heartland Beef Sandwiches. You can make the jam ahead of time and store it in the refrigerator for 1-2 weeks before using.
Melt butter in a non-reactive pan placed over medium high heat. Reduce heat to medium, add onions and sauté, stirring occasionally, for 15-20 minutes until they have begun to caramelize.
Add sugar, herbs, salt, and pepper, and stir to combine mixture. Continue to cook over medium heat, stirring occasionally, until sugar has fully dissolved – about 10 minutes. Add vinegar, cook for another 5 minutes, and remove from heat. Test for seasonings and add salt and pepper if necessary.
Allow jam to cool completely before refrigerating.