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BC SEASONAL COOKBOOK: ONION JAM

August 9th, 2009 Write a Comment  Print This Post

Every Sunday we share a recipe from EBC president Eric Pateman’s cookbook – The British Columbia Seasonal Cookbook.  

ONION JAM

Foodies in BC are enamoured with chutneys and jams that pair well with cheese plates, roasted meats and more, and this is a perfect recipe for all these applications.  The caramelized flavour of this jam comes from a long cooking process, which brings out the sugars in the onion and causes them to caramelize.  We like to pair it with a cheese tray as part of an after-dinner treat, but it works equally well as an appetizer. on pizza or sandwiches or even spooned on top of grilled scallops.

Ingredients:

• 1/4 cup olive oil
• 6 medium sweet onions, sliced thinly
• pinch sea salt
• 1 Tbsp balsamic vinegar
• 1/4 cup port
• sprig of fresh thyme
• 1/2 muscovado sugar
• 1 tsp mustard seeds
• 1/2 tsp red pepper flakes
• 1/4 cup tomato, finely chopped

Method:

Melt the oil in a heavy frying pan.  Add the onions and saute until slightly brown.  Season with salt.  Reduce the heat, then continue to cook, stirring constantly, until caramelized and tender.  Add the remaining ingredients, except the tomato, and cook on low heat for 30 minutes, stirring occasionally.  Add the tomato, and cook for 15 minutes.  Let cool and store in a jar in the refreigerator.  Keeps for 2 weeks refrigerated.