We’re not crying over sliced onions this autumn. Instead, we’re using them in an all-purpose condiment that will come in handy this holiday season. Our Test Kitchen’s versatile, slow-cooked Vidalia-and-red-onion jam can dress roasted poultry, elevate leftover-turkey sandwiches or spruce up holiday cheese boards. Dried marjoram, rosemary and thyme add a homey, savory element; sweetness and tartness come from honey plus balsamic and red wine vinegars. And when we taste the finished product? Those are tears of joy.
Recipe from the Tasting Table Test Kitchen
Yield: 2 cups
Cook Time: 1 hour
1 tablespoon extra-virgin olive oil
1 medium Vidalia or other sweet onion, thinly sliced
1 medium red onion, thinly sliced
¼ teaspoon dried marjoram
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon honey
1/3 cup dry red wine
¼ cup balsamic vinegar
¼ cup red wine vinegar
1. In a medium skillet set over medium-low heat, add the olive oil, Vidalia onion and red onion. Cook, stirring frequently, until the onions are soft and translucent, 15 to 20 minutes.
2. Stir in the marjoram, rosemary, thyme, salt and black pepper and cook for 2 minutes. Add the honey, red wine, balsamic vinegar and red wine vinegar and stir to combine. Reduce the heat to low and cook, stirring frequently, until the mixture is thickened and the liquid is almost evaporated, 35 to 40 minutes.
3. Transfer the onion jam to a bowl and cool completely. Serve at room temperature, or transfer to an airtight container and refrigerate for up to 5 days. Calories per Serving (2 tablespoons): 30; Sodium: 56mg; Total Carbohydrate: 4g; Fiber: 0g; Fat: 1g
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