Charring red onions bring out a smoky sweetness in this versatile (and three-ingredient) jam recipe from Victor Albisu of Del Campo in Washington, D.C. Balsamic vinegar adds tang and a touch more sweetness for a condiment that's just as good spread onto sandwiches or used as the base for pizza as it is mixed into pasta.
We love the ease of broiling the onions. However, if you feel inclined to fire up the grill, Albisu loves the extra punch of smoke you’ll get on it.
To learn more, read "Burn Out."
Burnt Onion JamRecipe adapted from Victor Albisu, Del Campo, Washington, D.C.
Yield: 1¼ cups
Prep Time: 10 minutes
Cook Time: 10 minutes, plus cooling time
Total Time: 20 minutes, plus cooling time
2 pounds (4 medium) red onions, sliced into ¼-inch rings
¼ cup balsamic vinegar
Kosher salt, to taste
1. Preheat the broiler on high. On a sheet pan, arrange the onion rings in a single layer. Broil until charred completely, 9 to 11 minutes.
2. Let cool slightly, then transfer to a food processor and pulse, slowly drizzling in the vinegar until a thick but coarse jam forms. Season with salt and use immediately or store in a sealable container for up to 1 week.
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