Transform red onions into a delectable red onion jam.
The sweetness of caramelized onions pairs wonderfully with the rich, complex flavors in this jam, which is a great accompaniment to appetizers, roasted meat and cheese platters. This jam also makes a nice gift when jarred and adorned with a rustic, homemade label. Red onion jam can be stored in the refrigerator for up to two weeks.
Instructions
1. Melt butter with olive oil in a sauté pan over medium heat and swirl pan to blend.
2. Add onions and sauté over low heat until slightly cooked.
3. Add sugars, salt, pepper and thyme. Stir to combine. Continue to cook onions over low heat for 15 minutes, stirring often to make sure sugar doesn't burn.
4. Add vinegar. Simmer -- stirring periodically -- for an additional 30 to 40 minutes.
5. Cool completely. Chill in the refrigerator for two hours or more.
6. Serve as an accompaniment to beef roasts or paté or as the finishing touch atop bruschetta with Brie.
Tags: over heat, saut over