Rosemary Onion Jam

This is one of my favorite kinds of dishes -- one that’s made up entirely of ingredients that are likely part of your rotation of pantry staples, but which, when combined and cooked in just the right way, make a dish that feels truly luxurious.

Onions and rosemary work together with a sweet-tart combination of vinegars, honey, and wine to yield a sophisticated, melt-in-your-mouth onion jam, ready to be slathered on sandwiches or served on delicate toasts with a little bit of ricotta cheese at a dinner party.

Rosemary Onion Jam

It keeps for quite a long time in the fridge, too, so you can have a little taste of luxury whenever the mood strikes you.

 

Spices used in this recipe


Rosemary, Cut & Sifted
Bay Leaves
Salt, Kosher
Peppercorns, Tellicherry, Grinder

Ingredients

Preparation

  1. Slice the onions in half and peel. Slice thinly crosswise to yield about 10 heaping cups of sliced onions.
  2. Heat the olive oil in a large pot with a tight-fitting lid over medium heat. When oil is heated, add the onions, tossing them in the oil until evenly coated. Sprinkle the rosemary over the onions, season with 2 tsp. of the kosher salt and a few grinds of black tellicherry peppercorns, and stir until evenly distributed. Nestle the bay leaves into the onions and lower the heat to low. Cover the pot tightly and cook for 15-20 minutes, until the onions have softened and released their liquid.
  3. Uncover the pot and stir in the wine, vinegars, honey, and sugar. Season with 1 tsp. more of kosher salt and a bit more black pepper to taste. Raise the heat to medium to keep the mixture at a steady simmer and cook for another 15-20 minutes, stirring frequently, until liquid has reduced by about half.
  4. When liquid has reduced, remove the bay leaves and continue to cook for another 15 minutes. Taste for seasoning and add more salt and pepper if you like. Be careful not to let the onions caramelize or scorch during this step -- frequent stirring will help.
  5. If the texture isn’t yet soft and sticky, with almost no liquid remaining, keep cooking the onions until it is.
  6. Allow the mixture to cool to warm, and then spoon it into your container of choice. Will keep in the fridge for about 2 months.

Makes about 3 cups. Adapted from Serious Eats.

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