Red Onion Jam is a delicious condiment to serve over meat or poultry. It’s also delicious spread on crunchy country bread.
1 tablespoon olive oil
1 pound red onions, peeled and sliced
1 tablespoon granulated sugar
½ teaspoon kosher salt
1 tablespoon red wine vinegar
Place a small container of cold water beside the stove.
Heat the oil in a medium saucepan over high heat.
Stir in the onions, sugar and salt and continue cooking and stirring.
Once the water is released from the onions, the natural sugar begins to brown on the bottom of the pan. Use a little cold water to dissolve the fond or it will burn. This adds color and flavor to the onions.
Continue cooking, stirring and deglazing until the onions are soft and golden, about 30 minutes more.
Stir in the vinegar off heat. The acidity activates the red pigment in the jam and the color pops.
Store covered in the refrigerator. Serve warm.