I don’t like to waste anything, especially food. So what do you do when you have an abundance of onions that are starting to turn? Make onion jam! The Vidalia keep it sweet and the balsamic vinegar has a great tang. If you want the jam to be on the sweeter side use 2 cups of dark brown sugar instead of 1.
- 4 large Vidalia onions
- 1 500 ml bottle balsamic vinegar
- extra virgin olive oil
- 1 cup dark brown sugar
- Peel and roughly chop the onions (cutting away any bad parts if they are beginning to turn)
- Place in a deep frying pan, coat liberally with olive oil, season with salt (to taste) and cook over medium heat until the onions have softened (do not brown or caramelize).
- Add one bottle of balsamic vinegar and the brown sugar.
- Cook until the balsamic vinegar has reduced by about half and it begins to thicken (stirring often), about 20 minutes.
- Let it cool a bit then run through a blender on the Food Processor setting for a few seconds. If you want it smoother let it go longer until it has a smooth consistency or run on the Puree setting.
- Place in mason jars and store in the refrigerator for up to 3 months.
This is a great spread on french or Italian bread, delicious with chicken, fish or beef.