Balsamic Onion Jam

Balsamic Onion Jam

Balsamic Onion Jam over brie

I saw this Balsamic Onion Jam via Katherine Martinelli’s Onion Blog Hop (oh how I LOVE onions!). I knew right away that I had to make it. And, I thought it would be lovely over a warm baked brie with crackers. The sweetness of the leeks and onions matched with the creamy softness of the brie. The sharp balsamic cutting through all the richness of the brie. And, then the crackers adding a nice earthy crunchy balance to all that.

Just yummy, I tell ya!

Since having it as an appetizer at Thanksgiving, I put it on my leftover mashed potatoes, and it was awesome! I had a sandwich with leftover garlic herb bread, onion jam, sliced mozzarella, zucchini slices, and spinach. Excellent! I could totally see this over pizza too. Mmmm! I think it would work just about anywhere that your imagination can come up with!

Balsamic Onion Jam
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800 calories
128 g
0 g
28 g
11 g
4 g
1221 g
272 g
82 g
0 g
23 g
Nutrition Facts
Serving Size
1221g
Amount Per Serving
Calories 800
Calories from Fat 249
% Daily Value *
Total Fat 28g
44%
Saturated Fat 4g
20%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 272mg
11%
Total Carbohydrates 128g
43%
Dietary Fiber 14g
56%
Sugars 82g
Protein 11g
Vitamin A
31%
Vitamin C
110%
Calcium
34%
Iron
41%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons olive oil
  2. 4 cups sweet onion (such as Vidalia or Walla Walla Sweets), divided use
  3. 2 cups yellow onion
  4. 1 cup sliced leek, white and light green parts only
  5. 1 teaspoon dried thyme
  6. 1 tablespoon brown sugar
  7. ½ cup balsamic vinegar
  8. kosher salt
  9. fresh black pepper
Instructions
  1. Thinly slice all onions, reserving 2 cups of the sweet onions.
  2. Heat a large skillet over low heat. Add olive oil and onions, except for the 2 cups reserved sweet onions. Sprinkle with salt. Cook slowly over low heat so that onions caramelize. This will take a long time. If the onions start to burn, add a little water to the pan to slow the cooking.
  3. Deglaze pan with balsamic vinegar. Add reserved 2 cups of sweet onions, brown sugar, and thyme. Reduce over low heat until vinegar is absorbed/cooked off. Turn off heat and season to taste with salt and pepper. Pack in a jar with a tight-fitting lid, and store in fridge for up to two weeks.
Adapted from Oh Cake
beta
calories
800
fat
28g
protein
11g
carbs
128g
more
Adapted from Oh Cake
Life Currents http://lifecurrents.dw2.net/
 

sliced onions in pan ready to be cooked down and caramelized

sliced onions in pan ready to be cooked down and caramelized

caramelized onions about 1/2 way through cooking

caramelized onions about 1/2 way through cooking

Amost done, onions are done cooking, the reserved raw onions and balsamic have been added

Almost done, onions are done cooking, the reserved raw onions and balsamic have been added

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Comments

  1. says

    Onions and Brie really do go together well, and this sounds great! I’m visiting from the Thursday’s Favorite Things hop. :)

  2. says

    What a SUPER cool idea!! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)
    I hope to see you again next week! Cindy from vegetarianmamma.com

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