What can I say? I’m a lover of onions. The thought of a sweet, caramelized onion jam is like a special kind of heaven to me! This has been one of the simpler jams I’ve made, so far. The final product was equal parts salty and sweet. It is absolutely perfect when piled atop a smear of brie cheese and french baguette. For something so easy to make, it is certainly a great appetizer to showcase at fancy, schmancy parties.
Don’t hate on the look of it! I’m not going to lie, it looks like a big, reddish-brown pile of mush, but it is definitely tasty! The recipe called for 1 cup red wine — I may have upped that to 1.5, almost 2 cups of red wine. It burns off, anyway! My only suggestion is to really invest in a good wine for cooking. The flavor will truly marinate into the onions and you may as well pick something worthwhile.
Another tip – my good friend, Joice Karyadi, actually helped with the preparation of this jam. Yes, I made her slice the onions because I end up crying so badly that I’m as blind as Daredevil on a foggy day. However, Joice’s mom had taught her well. Apparently, if you keep a small bowl of salt right next to you, it blocks whatever it is that onions do to make your eyes perspire more than a steamy Zumba class in July. Talk about old-mommy tricks in the kitchen! Thank goodness for women who actually know what they are doing in the kitchen. It seems like such a small thing, but this seriously blew me away.
Enjoy the jam!
Recipe found here.