Balsamic Onion Jam
Makes about 1½ cups
Ingredients
- 4 sweet onions such as Vidalia (appx. 4 cups or 2½ lbs), thinly sliced
- ¾ cup white balsamic vinegar
- 2 tbsp yellow whole mustard seeds
- 1 cup light brown sugar
- pinch of salt
Equipment
- mandoline/slicer
- large skillet/sauté pan
How-to
- Peel, quarter and thinly slice the onions approximately ⅛" - ¼" thick. (Or dice the onions if you prefer)
- Heat a large or sauté pan on low to medium-low heat
- Add the onions and sweat (soften without cooking) the onions (without oil) until dry, making sure not to let them caramelize or burn - keep heat on medium-low (or low if you need to adjust the temperature). This will take about 10 minutes
- Stir in vinegar, mustard seeds, brown sugar and salt
- Continue to cook over medium-low heat, stirring occasionally, until liquid has evaporated and mixture starts to reach a jam-like consistency, 20-25 minutes
- Set aside and let cool completely before use
Note: If not using the same day, store in an air-tight container and chill. It will keep for up to 3 weeks refrigerated