RED ONION MARMALADE
Soft, sticky onion marmalade - great with pâtés and terrrines or a ploughman's lunch
Provided by Barney Desmazery
Categories Condiment, Side dish, Snack
Time 2h15m
Yield Fills about four 500ml jars
Number Of Ingredients 10
Steps:
- Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.
- Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.
ONION JAM
A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks.
Provided by WENDYMARIE37
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h20m
Yield 32
Number Of Ingredients 6
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.
Nutrition Facts : Calories 36.7 calories, Carbohydrate 5.4 g, Fat 1.7 g, Fiber 0.4 g, Protein 0.2 g, SaturatedFat 0.3 g, Sodium 19 mg, Sugar 4 g
CARAMELIZED ONION JAM
This savory jam is very good served with meats-we especially like it with venison. People who enjoy garlic and onions think it's terrific. -Vanessa Lambert, Sioux Falls, South Dakota
Provided by Taste of Home
Time 1h
Yield about 3-1/2 pints.
Number Of Ingredients 14
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulbs; brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° 30-35 minutes or until softened. Cool 10-15 minutes. , In a Dutch oven, saute onions in butter 30-40 minutes or until lightly browned. Squeeze softened garlic into pan. Stir in cider vinegar, lemon juice, balsamic vinegar, mustard, salt, pepper, ginger and cloves. Bring to a full rolling boil over high heat, stirring constantly. Gradually stir in sugar. Return to a boil for 3 minutes. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; let stand for 3 minutes. Skim off foam. Ladle hot mixture into three hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 103 calories, Fat 1g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 52mg sodium, Carbohydrate 24g carbohydrate (22g sugars, Fiber 0 fiber), Protein 0 protein.
ONION "JAM"
My DH loves condiments - particularly ones he can use on his sandwiches. I bought a jar of Onion Jam at a market, he almost licked the jar clean. I have been busy re-creating the original and this recipe is amazing. If you enjoy cold cuts (ham, roast beef, silverside etc) this might be for you.
Provided by cookingpompom
Categories Onions
Time 45m
Yield 1 litre
Number Of Ingredients 7
Steps:
- Peel and thinly slice your onions (I use a Mandolin for this).
- In a large heavy based pot, heat the oil and add the onions, stir frequently over a medium heat until caramalised (15-20 minutes).
- Add the mustard seeds and fry for an additional 2 minutes.
- Add the brown sugar and cook for another 2 minutes (it needs to be well dissolved).
- Add the remaining ingredients and reduce to a low simmer and cook for another 5 minutes.
- Carefully pour the hot onion jam into prepared jars ( hot sterilized jars if you want to keep them on your shelf - will keep for 6 months) or a clean jar if you want to pop it into your fridge and use it within 2-4 hours (or once chilled). Keeps in the fridge for 4 weeks. Once a jar is opened, this jam must be refridgerated.
Nutrition Facts : Calories 1972, Fat 46.5, SaturatedFat 6, Sodium 138.8, Carbohydrate 387.2, Fiber 20.2, Sugar 323.9, Protein 16
ONION JAM
This jam makes a delicious condiment for any meat, and is the stuffing for our Chicken Breasts Filled With Onion Jam.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch-thick pieces.
- Coat a 13-inch skillet with cooking spray, and set over medium heat. Add onions, and cover. Cook, stirring occasionally, until softened and translucent, about 15 minutes.
- Add sugar; re-cover. Cook, stirring occasionally, until onions are deep golden, 20 to 30 minutes. Add 1/4 cup water; stir with a wooden spoon to dislodge any brown bits.
- Cover, and cook until dark brown, 20 to 30 minutes. Add balsamic vinegar and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store, refrigerated, in an airtight container up to 1 week.
ONION JAM
Provided by Alex Guarnaschelli
Time 40m
Yield about 2 cups
Number Of Ingredients 7
Steps:
- 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.
CARAMELIZED ONION JAM WITH BALSAMIC VINEGAR
Stock the pantry with this onion jam for an easy but elegant appetizer. Perfect for when unexpected guests arrive!
Provided by Devon Young
Categories Appetizers
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 8 grams carbohydrates, ServingSize 1 grams, Sodium 62 grams sodium, Sugar 6 grams sugar, UnsaturatedFat 0 grams unsaturated fat
EASY ONION JAM
This is an easy onion jam that is incredibly versatile. It enhances anything from rice or barley dishes to spreading on a piece of bread. Great accompaniment to chicken as well. You can substitute sherry vinegar for the balsamic vinegar.
Provided by Adam Schiff
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- Heat olive oil in a saucepan over medium-high heat. Saute onion in hot oil until soft and caramelized, 10 to 12 minutes. Add water, balsamic vinegar, and brown sugar; stir until sugar is dissolved and mixture is simmering. Reduce heat to low and cook until mixture thickens and reaches desired consistency, about 30 minutes.
Nutrition Facts : Calories 91.5 calories, Carbohydrate 17.6 g, Fat 2.3 g, Fiber 1.3 g, Protein 0.9 g, SaturatedFat 0.3 g, Sodium 9.4 mg, Sugar 13.6 g
SUNNY'S EASY ONION JAM
Steps:
- In a medium saucepan on medium-low heat, add the pearl onions, vinegar, sugar, shallots, red onions, a pinch of salt, a few grinds of pepper and 1/4 cup water. Stir to combine, then cook until the onions are completely tender and caramelized, 40 to 45 minutes.
- Add the thyme and scallions to the cooked onions and refrigerate until ready to use. Serve on nachos, burgers, hot dogs, etc.
EASY ONION RELISH
Make and share this Easy Onion Relish recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Chutneys
Time 40m
Yield 1 quart
Number Of Ingredients 9
Steps:
- Saute onions, celery and red bell pepper in the butter in a Dutch oven for about 15 minutes or until tender (do not brown).
- Add in vinegar and remaining ingredients to the mixture; bring to a boil, reduce heat and simmer uncovered for about 20 minutes.
- Store in refrigerator for 1 day before using.
- Serve chilled or at room temperature.
ONION JAM
Steps:
- Heat oil in a large skillet over a medium flame. Add onion, and sauté, stirring, until it is wilted and transparent. Sprinkle with sugar, salt and balsamic vinegar.
- Sauté, stirring occasionally, until onion is soft and a deep brown color, 15 to 20 minutes. If necessary, add a little water to keep onion moist. Use at room temperature.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 324 milligrams, Sugar 10 grams
ONION JAM
Wow, this tastes great on savory and sweet recipes! This is one by Alex Guarnaschelli. I love her! Made this and put on Bobby Flay's Pepper Biscuits. It was so good! Enjoy on meat as well. Hope you like it too!
Provided by Patty Ward
Categories Other Sauces
Time 40m
Number Of Ingredients 5
Steps:
- 1. In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper to your taste. Cook until the onions give up their liquid, 3-5 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.
- 2. 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 2-3 minutes. Add the red wine vinegar, simmer for a few minutes on a low heat, and shut off the heat. Pour the honey mixture over the onions and continues cooking them over low heat until all of the jucie is absorbed and the onions are a jam-like consistency, 10-15 minutes. If you desire, add the lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.
CARAMELIZED ONION JAM
This is such a delicious spread! I've made it many times! Its easy to make and easy to eat! This spread goes SO fast at parties! You'll probably want to double this recipe because you won't be able to stop eating this! I found this recipe on a cooking site...it was posted by a cook known as Jimrug. The photo is my own.
Provided by Lillian Russo
Categories Spreads
Time 35m
Number Of Ingredients 9
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.
CARAMELIZED ONION JAM
Keep this rich condiment in the refrigerator for nights when you need to elevate simply roasted chicken, steak, or fish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 1/2 cups
Number Of Ingredients 6
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.
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EASY STICKY ONION MARMALADE (STEP BY STEP) | FUSS FREE ...
From fussfreeflavours.com
5/5 (6)Category Jams And PreservesCuisine BritishCalories 76 per serving
- Put the butter and oil in a big heavy pan (I use a heavy cast iron casserole dish)and melt over a low heat. Stir in the onion to coat it thoroughly with the oil and melted butter.
- Sauté the onions on a low heat, stirring from time to time until they are sticky and soft. The key here is to go slowly. You want to soften rather than fry them. Don't be tempted to turn the heat up and rush this stage, which takes at least 20–30 minutes. Using a good solid pan will really help to prevent hot spots, so that the onions cook evenly.
- Add the rest of the ingredients and stir in. At this stage you may think there is too much liquid, but don't worry. It will all cook down to make a lovely sticky final marmalade. Turn the heat right down and leave it to do its thing. Stir from time to time, swiping the spoon all over the bottom of the pan to check that nothing has stuck. Again, do not rush this stage, which can take up to an hour.
OUR FAVORITE SWEET ONION JAM RECIPE AND HOW TO USE IT ...
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ONION JAM RECIPE - SIMPLYRECIPES.COM
From simplyrecipes.com
Cuisine AmericanTotal Time 2 hrsCategory CondimentCalories 88 per serving
ONION JAM | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
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CARAMELIZED ONION JAM RECIPE - HUGH ACHESON | FOOD & WINE
From foodandwine.com
5/5 Total Time 45 minsServings 2
- In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
- Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes. Stir in the white balsamic vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
BOURBON CARAMELIZED ONION JAM - HOMEMADE & YUMMY
From homemadeandyummy.com
Ratings 42Calories 144 per servingCategory Condiment
- Add the onions and cook until soft and translucent (about 10 minutes). Season with salt and pepper. Be sure to stir.
EASY SKILLET BACON JAM RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 16Calories 110 per servingTotal Time 45 mins
- Melt the butter in a large cast iron skillet over medium high heat. Add in the onions and garlic and cook until just tender and fragrant, about 3 minutes.
- Add in the bacon, and cook until the fat begins to render and the bacon begins to brown, about 5 minutes.
- Add in the remaining ingredients (except the salt). Bring to a boil, reduce heat to low and simmer, stirring frequently.
- Continue to simmer, stirring frequently, until the mixture is very dark and syrupy. This can take anywhere from 15-45 minutes depending on the fat content of your bacon.
ULTIMATE ONION JAM RECIPE - SO DELICIOUS! - COOKTHESTORY
From cookthestory.com
Cuisine AmericanTotal Time 40 minsCategory CondimentCalories 86 per serving
- Reduce heat to low. Stir in salt and brown sugar. Cover and cook until soft and gooey, 25-30 minutes.
- Add wine and bacon. Increase heat to high. Cook, stirring continuously, until thick, 3-4 minutes.
SUPER EASY RED ONION MARMALADE/CHUTNEY ... - LARDER LOVE
From larderlove.com
Ratings 2Calories 799 per servingCategory Preserves
- Gently heat the onions with salt in the olive oil in a heavy-based pan and cover the onions with some scrunched up dampened baking paper and a lid on top and cook for 1 hour till onions are carmelised and soft
- Remove lid and paper and add the sugar, once dissolved raise the heat and keep stirring as the onions turn deep brown.
- The onion marmalade should be thick and you will get a clear trail if you drag your spoon through the mixture
EASY ONION JAM RECIPE - PUREWOW
From purewow.com
4.2/5 (19)Total Time 1 hrServings 32Calories 36 per serving
- Add oil to a large sauté pan. Once hot, add onions and stir to coat in oil. Stir until every piece is evenly coated, about 5 minutes. Don't worry if your pan is full?the onions will shrink.
- Cook the onions, uncovered, over medium-high heat for 20 minutes until browned, stirring occasionally. (You want them to sit long enough to brown but not so long that they'll stick to the pan.)
- Once the onions are totally brown and soft, add salt and pepper and stir. Reduce the heat to low and simmer 10 more minutes, stirring occasionally until onions are caramelized and cooked down.
- Tie the thyme, rosemary and sage with kitchen twine. Add the bundle to the pan and combine, covering the herbs with the onions. Simmer until fragrant, about 3 to 5 minutes.
HOW TO USE ONION JAM? LET US SHOW YOU THE WAYS | WOZZ ...
From wozzkitchencreations.com
- Pair Our Onion Jam with Cheese and Charcuterie. Pairing our Triple Ale Onion Jam with Cheddar is one of our favorite ways to use this spread. It's fantastic with an aged cheddar or blue cheese, cured salami and crackers and also a delicious addition to charcuterie boards with a variety of cured meats and rustic breads.
- Slather Our Triple Ale Onion Spread on All Your Sandwiches. From a steak and cheese bomb to a grilled cheese to a simple roast turkey sandwich, our triple ale onion spread elevates your sandwich to the next level.
- Spread Onion Jam on Your Next Bacon Cheeseburger. There is nothing better than a sweet sticky caramelized onion jam spread on a char grilled bacon cheeseburger.
- Use Onion Jam as a Braising Sauce For Chicken. Toss chicken thighs with our Triple Ale Onion Jam and a little fresh thyme or rosemary and roast in the oven.
- Use Onion Jam For a Topping For Brie Cheese. Creamy velvety brie cheese with it's earthy and mushroomy notes pairs perfectly with a savory onion jam. Pair with toasted crostini and it's a crowd favorite.
- Use Our Triple Ale Onion Spread as an Alternative Pizza Sauce. You don't always have to turn to that traditional tomato marinara sauce, our Triple Ale Onion Spread makes a wonderful pizza base, especially for a bbq chicken pizza or a cheddar, bacon and apple pizza.
- Add Onion Jam to Mini Tarts and Puff Pastry Appetizers. For no fuss, super easy entertaining, add onion jam to min tarts with goats cheese, brie or blue cheese and garnish with fresh herbs.
- Toss Onion Jam through Your Favorite Vegetables. Steamed green beans tossed with onion jam and bacon is divine and a way to liven up those veggies. Also delicious when tossed through brussells sprouts or dolloped on top of roasted sweet potatoes.
- Swirl Onion Jam through Macaroni and Cheese. Add a swirl of savory onion jam through your favorite macaroni and cheese recipe and top with bread crumbs.
- Spread Onion Jam onto Crostini. A simple and easy way to use onion jam is to spread onto toasted crostini with cheese, prosciutto and fresh herbs. We love this crostini with our Triple Ale Onion Spread, Mushrooms and Fresh Thyme.
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