Onion Jam

1. 1

   In a medium saute pan, heat the oil until it begins to smoke lightly.

2. 2

   Add the onions and season with salt and pepper, to taste.

3. 3

   Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine.

4. 4

   Lower the heat and cook the onions until the wine reduces almost completely.

5. 5

   Leave on low heat while you prepare the gastrique.

6. 6

   In a separate small pan, heat the honey until it begins to bubble and froth.

7. 7

   Cook until the honey turns a light caramel color, an additional 2 to 3 minutes.

8. 8

   Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat.

9. 9

   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.

10. 10

    If you desire, add lemon juice and zest at this point.

11. 11

    Taste for seasoning and transfer to a bowl to cool until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.