Every year, there's a frenzy around the first spring onions. And every year, the problem remains that their season is just too short. With this recipe from Oregon blogger Eva Kosmas Flores's beautifully styled new book, First We Eat, you'll capture the fleeting alliums by cooking them down with sherry vinegar to make a condiment that works just as well on toast as it does over an equally springy lamb chop.
Spring Onion and Sherry Vinegar Jam
Recipe adapted from 'First We Eat,' by Eva Kosmas Flores Published by Abrams.
Yield: 1 cup
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
½ cup (1 stick) unsalted butter
1 pound spring onions, thinly sliced
3 tablespoons extra-virgin olive oil, divided
1 tablespoon sherry vinegar
3 tablespoons sugar
1½ teaspoons flake kosher sea salt
1. In a large skillet, melt the butter over medium heat. Add the onions and 1 tablespoon of the oil, and reduce the heat to low. Cook, uncovered, until the onions soften, about 10 minutes. Add the vinegar, sugar, salt and remaining 2 tablespoons of oil, and stir to incorporate. Cook until the onions turn deeply golden and fragrant, about 40 minutes, stirring every 10 minutes.
2. Remove from the heat and allow to cool to room temperature before transferring the jam to a mason jar. Seal and refrigerate. Use or keep in the refrigerator for up to 1 month.