I decided to make onion jam today. Not really a jam, it's caramelized onions, and a great thing to add to soups, stews, sandwiches, toast, etc. I've made several versions of this, but usually wind up using Nigella Lawson's recipe. I've found that the only difficulty is using a pan big enough for the onions. After I bought my behemoth All-Clad saute pan, it was a snap.
Place a large skillet or saute pan over the lowest heat possible. A heat diffuser is a good idea. Put 1 tablespoon butter and 3 tablespoons olive oil into the pan. Add 2 pounds of sliced onions into the pan and sprinkle some salt on them. Then pour 1/2 cup marsala and 1/4 cup boiling water in as well. Cover the onions tightly with aluminum foil and put the lid on the pan. Let it cook for about 2 hours--but check periodically to make sure it isn't browning too much. If your heat is really low and you're using a heat diffuser, they can cook for 3 hours.
After the onions have cooked the 2 hours, remove the lid and turn the heat up to high. Stirring constantly, let the liquid evaporate. The onions should be a nice golden shade. And they are done.
I swear I can smell the wonderful jam aroma!!!! I'll bet this would be good on beef!!! YUM YUM
Posted by: Char | November 08, 2005 at 07:26 AM
Yes, the jam is great with beef and makes a grilled hamburger taste better, if you mix it into the ground beef before you cook it. And it's wonderful on roast beef sandwiches.
Sher
Posted by: sher | November 08, 2005 at 08:23 AM
That looks really good. It has me thinking of adding some peppers and other ingredients into it. How long will that keep? Do you know if there would be a decent method to preserve it? That could make a nifty Christmas present if packaged correctly.
Posted by: CitizenX | November 23, 2005 at 11:49 AM
Hi CitizenX,
I have added cooked peppers to the jam and it tastes great, especially on sandwiches or pizza. I keep my jam in the fridge for about one week. I also like to freeze small amounts of it to have on hand for various recipes. As a gift, I would put it in a nice jar and note that it should be kept in the fridge for around a week. The jam could be canned, but as it has little acidity, it would probably reguire pressure canning. I've never done that, as I have an irrational fear of pressure cookers!!!!! I use the water bath method whenever I do canning. But, I do think the jam would make a great gift! There are so many things to do with it.
Sher
Posted by: sher | November 23, 2005 at 12:22 PM