"As you wish", C. I promised and here is the recipe for my famous onion jam. Not a hard work although you'll shed lots of tears. It lasts for a long time and worth every penny. Good luck and bon appetite.
At the Farmers market:
– 6 large brown (skin is brown) or red chop onions (onion chips)
– 1 cup dry red wine
– 3 Tbsp. Balsamic vinegar
– 2 Tbsp. Honey
– ¼ cup olive oil
– ½ cup brown sugar
– 1 tsp. salt
– 1 tsp. ground black pepper
– 1 tsp. fresh thyme or rosemary
Let's go to work:
In large saucepan, heat oil over medium heat. Add onions and stir for about 10 minutes till starting to have a light golden color. Add brown sugar then cook, stirring constantly with wooden spoon, until the sugar dissolves and the mixture forms a syrup like, about 5 more minutes. Add Vinegar, stir again for 2 minutes, add honey, salt and pepper, thyme, stirring frequently to mix. Add wine.
Simmer over low-medium heat for 45-60 minutes, stirring frequently, be careful not to scorch, until mixture combines and thickens. When done and while very hot, quickly store in tightly sealed glass containers, and place it upside down, on the counter, for 15 min. this will sterilize the container and can be kept in the fridge for months. Cool completely before use.
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