Caramelized Onion Jam was one of the delicious components of a really interesting burrata appetizer I had at a restaurant recently. I know that you can buy the jam prepared, and perhaps it would be easier, but making this jam is also easy, and you can use to make small bites of brie on toasted baguette slices.
- 2 whole yellow onions pealed and chopped.
- 1 tbsp olive oil
- 2 sprigs parsley
- 1 sprig fresh rosemary
- 2 whole bay leaves
- 2/3 cup sugar
- 1/2 cup seasoned rice wine vinegar or white balsamic vinegar
- kosher salt to taste
- Gather all ingredients before starting the recipe.
- Heat oil in a medium sauce pan over medium high heat
- Add chopped onions and stir to combine. Cook for about 15 minutes, stirring once or twice.
- When the onions begin to brown, reduce heat to medium and add parsley, rosemary and bay leaves, stir to combine and cook for another 3 minutes
- Sprinkle sugar over the mixture and cook, without stirring, until the sugar melts, about 5 minutes
- Stir to combine, increase heat to medium high and cook until the mixture becomes a deep amber color, about 6-8 minutes.
- Stir in vinegar and reduce heat to medium low and cook until the jam becomes thick. Stir periodically.
- Remove herbs and bay leaves , season with salt and spoon the jam into a flip top glass jar. Set aside until it comes to room temperature then refrigerate until ready to use.