Onion Jam

Although I like a wide variety of foods, I am fairly conventional. Don't put hot pepper in my chocolate. Jam is for fruit, and leave sweet off any meat. Squash does not belong in soup, or carrots in cake. So it is with delight and surprise that I tried and enjoyed red onion jam on bread at Napa Valley Grille at the Mall of America. Leslie and I did three circuits of the mega mall before repairing to the quiet and classy restaurant on the second floor. Our server brought out our soup and a plate with thinly sliced baguette, olive oil and onion jam. It was sweet, but not overly so, subtle, and delicious. I tasted wine and something deeply mellow, like no onion I had ever eaten. I do like onions when they are cooked but don't care for them raw. I wanted to know how to make it.

From the internet I found several recipes which I share here in the spirit of culinary adventure.

1. Onion Jam from the Mustards Grill Napa Valley Cookbook

Makes about 1 cup

1 tablespoon extra virgin olive oil

2 cups sliced onions; I have used both yellow and red

2 tablespoons sugar

½ teaspoon soy sauce

1 tablespoons balsamic vinegar

2 tablespoons red wine

2 tablespoons water

Heat the olive oil in a skillet over medium heat. Add the onions and cook for 5 - 8 minutes until tender and translucent. Add the sugar and cook, stirring occasionally, for 15 - 20 minutes, until onions are golden brown. Add the remaining ingredients and cook, stirring often to avoid scorching, for about 20 minutes, until the mixture is thick and jam like.  Taste and adjust for salt, if necessary.  The slower you cook it, the richer the jam will become. Store tightly covered in the refrigerator for up to 2 weeks.

2. Alex Guarnaschelli's Onion Jam

Ingredients

• 1/4 cup vegetable or canola oil
• 4 large red onions, halved, peeled, and cut into thin (1/4-inch) slices
• Kosher salt and freshly ground black pepper
• 2 cups dry red wine

Gastrique:

• 1/2 cup honey
• 1/2 cup red wine vinegar
• Juice and a few grates of zest from 1 lemon, optional

Directions

In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique.

In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

3. Onion Jam from Bon Appetit

Ingredients

• 2 tablespoons olive oil
• 2 pounds red onions, halved, thinly sliced
• 8 fresh thyme sprigs
• 4 garlic cloves, pressed
• 1 cup ruby Port
• 1/2 cup dry red wine
• 1/2 cup grenadine
• 1/4 cup balsamic vinegar
• 1/4 cup sugar

Preparation

• Heat oil in heavy medium pot over medium-high heat. Add onions, thyme, and garlic; sauté until onions are slightly softened, about 10 minutes. Add 1 1/4 cups water and all remaining ingredients and bring to boil. Reduce heat to medium and continue to boil gently until onions are soft, liquid is reduced, and mixture thickens to jam consistency, stirring often and adding more water by 1/4 cupfuls to prevent sticking, 30 to 40 minutes. Remove from heat. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and refrigerate. Before serving, rewarm onion jam just until heated through, stirring frequently.

4. And from Martha Stewart, the easiest looking recipe.

Ingredients

• 2 tablespoons olive oil
• 2 red onions, thinly sliced
• 1/2 cup sugar
• 1/4 cup red-wine vinegar
• 1/2 cup dry red wine, preferably Syrah or Zinfandel

Directions

1. Place oil in a medium saucepan over medium-low heat. Add onions, and cook until they begin to soften and become translucent, 8 to 10 minutes. Add sugar and continue cooking for 1 minute. Carefully add vinegar and wine. Increase the heat and bring to a boil, and immediately reduce to a simmer. Cook until liquid has evaporated and onions are caramelized, about 3 minutes. Keep warm until ready to serve.

Or you can go to The Napa Valley Grille and enjoy some for yourself without the bother or experimentation.