Onion Jam, Two Ways
January 26, 2012
After trying two different onion jam recipes this week, I've decided it's time to invest in a pair of onion goggles. I soaked all of the onions in cold water before slicing, and it really helped with the sting... until they began to cook. It seems that once they warm up, there isn't anywhere in the house I can go to hide from the dreaded onion tears.
The first onion jam recipe I tried was a simple red wine vinegar concoction based on this recipe. I like it because it's light (and pink), and a little different than the taste I'm used to from the second recipe for roasted garlic and onion jam made with balsamic vinegar. Still, the roasted garlic and onion jam is my favorite of the two. It's rich and sweet, and it makes me very happy. Almost as happy as bacon jam.
I like to eat onion jam on toast - plain or with goat cheese, over pan-fried potatoes with an egg on top, as a sandwich/burger spread, or with crackers, but there are so many more possibilities. It's quite versatile.
Of course, I'm still looking for the perfect onion jam recipe. Both of these were very good, but they were also much sweeter than I anticipated. As someone who generally prefers salty and savory foods, I'd love to find a recipe for onion jam that pushes more in that direction. I'm sad to say that more onion lives will be lost in search of the perfect balance for my palate.