Caramelized Onion And Thyme Jam Food

CARAMELIZED ONION, FIG & GRUYERE TART WITH FRESH THYME

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Lay thawed puff pastry sheet on a floured surface and roll until approximately 10" wide and 16" long. Carefully transfer puff pastry to a baking sheet. Trim edges if desired for a neater look, and prick the pastry several times with a fork.
• Bake the puff pastry sheet for about 10 minutes until puffed and golden. Remove from oven.
• In a large skillet over medium-low heat, heat the olive oil and butter until melted. Add the onions and saute, stirring occasionally, until soft, golden brown, and caramelized, about 40 minutes. Add thyme, garlic, salt, pepper, and vegetable broth to the onions and continue to cook over medium-low heat for about five minutes, stirring frequently. Remove from heat.
• Carefully spread 1/3 cup fig jam over the puff pastry, leaving a 1/2-inch border around the edges. Evenly spread the onions over the top, then sprinkle with the Gruyere cheese.
• Bake at 400 degrees Fahrenheit for 4 - 5 more minutes or until the cheese melts.
• Garnish with additional thyme leaves and serve immediately. This tart may be made several hours ahead and reheated before serving, but I recommend baking it right before serving, otherwise the pastry gets a tad soggy.

ONION JAM

Steps:

• Heat vegetable oil in a heavy skillet over medium heat.
• Stir sugar into vegetable oil with a wooden spoon, stirring constantly until mixture is a light caramel-color, about 10 minutes. Mixture will be very hot.
• Stir onion, salt, and black pepper into sugar mixture. Onions will immediately start to caramelize. Stir frequently over medium heat until sugar has dissolved and onions are browned, about 15 minutes.
• Pour red wine vinegar into onion mixture and simmer until mixture has a jam consistency, about 30 minutes. Let cool to serve.

CARAMELIZED ONION JAM WITH BALSAMIC VINEGAR

Steps:

• Fill a canning pot with water, set the lid in place, and heat on high heat until boiling. It can take awhile for the water to come to a boil, so get it started before you begin making the jam.
• Gather the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Bring a small pot of water to a simmer and turn off the heat. Drop the rings and lids into the water and leave them there until you're ready to screw them onto the filled jars.
• Put olive oil and onions in a large, heavy bottomed saucepan. Cook over medium-high heat stirring only occasionally; cook until golden, about 10-15 minutes.
• Add sugar and balsamic vinegar and cook until thickened and somewhat syrup-y. Add salt, pepper, and herbs.
• Proceed with canning steps or cool and transfer to an airtight container for refrigerator storage.
• Ladle hot jam into quarter-pint, half-pint, or pint sized jars, leaving 1/4" head space. A canning funnel makes this easy.
• Wipe jar rims to remove any jam that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.
• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process for 10 minutes 0-1,000 feet altitude; add an additional minute for every additional 1,000 feet in elevation.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn't seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.

CARAMELIZED ONION JAM

Steps:

• Remove papery outer skin from garlic bulbs, but do not peel or separate cloves.
• Cut the tops off of the bulbs and brush with vegetable oil.
• Wrap each bulb in foil and bake at 425 degrees for 35 minutes. Cool 15 minutes.
• In a Dutch oven, saute onions in butter for 30 to 40 minutes, until lightly browned.
• Squeeze softened garlic into pot and stir in both vinegars, lemon juice, mustard, salt, pepper, ginger and cloves.
• Bring to a rolling boil and gradually add sugar, stirring constantly, boiling for three minutes.
• Add pectin and boil for one minute more, stirring constantly.
• Remove pot from heat and let stand for three minutes. Skim off foam.
• Pour hot mixture into hot jars, leaving 1/2" of headspace.
• Adjust caps and process for 10 minutes in a boiling water bath.

RED ONION JAM RECIPE

Steps:

• Heat olive oil in a medium skillet over medium heat until shimmering. Add onions and cook until softened and just translucent, 8 to 10 minutes, stirring occasionally.
• Add in wine, sugar, thyme, vinegar, and salt. Bring to a boil, then reduce heat low, and let simmer until liquid thickens and becomes syrupy, about 1 hour, stirring occasionally. Season with additional salt and pepper to taste. Transfer onion jam to a bowl and let cool, then serve or store in an airtight container in the refrigerator for up to 2 weeks, letting onion jam return to room temperature before using.

GOAT CHEESE & FIG CROSTINI W/ CARAMELIZED ONIONS

Steps:

• Peel and slice onion as thinly as you can. Use a mandolin slicer if you have.
• Add about 3 tablespoons of olive oil to a pan set over medium-low heat and toss in your sliced onion. Toss to coat. If the pan looks dry, add another tablespoon of oil. Stir your onions every 10 minutes or so for 20-30 minutes.The longest part of this recipe revolves around our onions. We need to slowly simmer them in order to caramelize them properly. This will help to release the sugars in the onion making them much sweeter! Don't rush this by turning up the heat or your onion will burn.
• While your onions are caramelizing, we can prepare our crostini. Slice the baguette into ¼" slices. Brush olive oil lightly over each slice and bake in the oven at 450°F for about 8 minutes or unti golden brown and crispy.
• Once your onions are cooled and crostini is ready, it's time to assemble!
• Spread goat cheese evenly over each crostini followed by some of the caramelized onions and finally, a dollop of fig jam. Garnish with thyme leaves if desired. *Serve within 2 hours to optimal crunchiness.

CARAMELIZED ONION AND THYME JAM

Steps:

• In a large saucepan, heat oil and butter over medium heat.
• Stir in onions, vinegar, sugar, bay leaf, and thyme.
• Cover and cook, stirring occasionally, until onions are tender, about 15 minutes.
• Remove lid, increase heat to medium high and cook until golden brown, stirring often, about 15 to 20 minutes.
• Season with salt and pepper and let cool to room temperature.

CARAMELIZED BALSAMIC ONION AND THYME JAM

Steps:

• Cut each onion in half. Place onion cut side down on a chopping board and finely slice onions lengthways. Alternatively, slice onions in a food processor with a 2mm slicing disc.
• In a frypan, place the sliced onions and olive oil. Give it a good stir to coat the onions and place on the stovetop on a low heat for 2 minutes
• Pop all remaining ingredients into the pan, and give a good stir to combine. Place on a low to medium heat. You want the onions to be gently simmering in the balsamic mixture.
• Simmer away gently for 45 minutes or until the balsamic mixture had been reduced to a jam-like consistency.
• Cool and place onion jam in a jar and pop in the fridge until needed.

INSTANT POT CARAMELIZED ONIONS

Steps:

• Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
• Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
• Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

CARAMELIZED ONION JAM

Steps:

• In a medium pot, heat oil overmedium heat and cook onions,covered, stirring occasionally untiltranslucent, about 15 minutes.Add water, vinegar, and sugarand cook uncovered, stirring, untilonions are caramelized, about30 minutes more. Season withsalt. Let cool completely.

CARAMELIZED ONIONS WITH THYME

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.

CARAMELIZED ONION JAM

Steps:

• 1. Heat 12 inch skillet on Med Low. Add oil and butter. Stir in onion and sugar. Season with Salt & Pepper. Cover and cook approximately 10 minutes stirring occasionally. If your doubling this recipe, than also double ALL the cooking times.
• 2. Remove lid and increase heat to Med High. Cook until onions are dark brown and quite soft. Approximately 10- 15 minutes.
• 3. Remove from heat, stir in water. Transfer to a food processor. Add rum, vinegar and thyme. Pulse to a jam like consistency. Refrigerate 1 hr or up to 1 week.
• 4. Serve as spread on crackers or as a condiment on a cheese board.