It’s not as gross as it sounds. In fact, it’s friggin’ yummy on toast with some cheese or with grilled meats. On my first attempt, I tried making an onion and rosemary confiturra off of this blog entry that I chanced upon a while back. It was sweet and acidic with a depth, the rosemary fragrant – just delicious.
A couple of days ago, Christmas Eve to be exact, I was gonna roast a chicken for dinner and I wanted to make some more of the stuff. I also wanted to try a different recipe so after reading the blog entry again, I decided on sweet onion jam ironically because the author points out that it’s the most savory of the lot. I also liked that it used red wine – my goddaughter Asha (well, her mother really) had given me a bottle of red wine for Christmas and I wanted to cook with it. Too cute.
For the sweet onion jam, you’ll need:
2 1/2 cups onions (white, red, yellow or a mix)
1 T unsalted butter
1/4 cup sugar
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 t thyme
a pinch of salt
1. Chop the onions. Melt the butter in a medium pan over medium heat. Add in onions and sautee until they start to become translucent.
2. Add in the rest of the ingredients. Cook while stirring until the liquids thicken enough to coat the back of a spoon, about 35 minutes. Up until this point, I was thinking of the amount of sugar in this recipe. A half cup seemed like a lot considering there was 1/3 cup grenadine in the recipe as well – all that for 2 1/2 cups of onions? I wasn’t too sure about that. I decided to use half the sugar first and add some more later after tasting. I also couldn’t resist adding some thyme. THYME GOOD.
3. I thought the liquid was a little loose but that’s probably because I only used half the sugar and I’m so glad I did. This was plenty sweet by the time it was done. Besides, it thickens more with cooling. Transfer to a bowl and serve.
Even with only half the sugar, this was too sweet for me. It’s like cranberry jelly-sweet and I get why I might want to eat this with a roasted bird but it’s not what I had in mind. I’m also not a big fan of the “claret” color or maybe I am but it was unsettling to see my fingers turning red after a couple of enthusiastic mouthfuls. I do think it’s neat though that this is all it yields. That’s it to the last drop. At least I’m not stuck with jars and jars of it. OK, that makes it sound like this is horrible and it’s not. But if you’re gonna make onion jam, I recommend you make the confiturra. You’ll have to chop 10 cups of onion though. Worried about all the tears you’ll have to shed doing that? Read on.
Fun Food Fact: Enzymes are released when you chop an onion and they irritate your eyes, thus the stinging and crying. Try refrigerating your onions prior to chopping to slow down this process.