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ISO onion jam recipes

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On the wine board, there is a recent thread about sirloin burgers with onion jam and stilton. I am curious to try this combo:
http://www.chowhound.com/topics/520971

So far, googling onion jams, I have found fairly simple ones with just a few ingredients. For example:
http://www.lifestylefood.com.au/recip...
to more complex ones.
http://splendidtable.publicradio.org/...

Pointers, recommendations appreciated.

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  1. Update- realized I hadn't searched chowhound for recipes, and found this thread:

    http://www.chowhound.com/topics/350831
    From that link, this is currently the one I'm thinking about making first:

    Roasted Garlic and Onion Jam

    3 large Spanish onions
    2 heads garlic - roasted
    2 tablespoons sugar
    2 tablespoons brown sugar
    4 tablespoons balsamic vinegar

    Squeeze roasted garlic cloves unto a small plate. Set aside. Cut onions in
    half lengthwise; peel. Cut off ends; cut lengthwise into 1/4-inch thick
    pieces. Coat a 13 inch skillet with cooking spray, and set over medium heat.
    Add onions, and cover. Cook, stirring occasionally, until softened and
    translucent, about 15 minutes.

    Add sugars; recover. Cook, stirring occasionally, until onions are golden, 20 - 30 minutes. Add 1/4 cup water and stir. Cover and cook until dark brown, 20 -30 minutes. Add balsamic vinegar, roasted garlic cloves, and another 1/4 cup water. Continue cooking until liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in an airtight container in the refrigerator for up to 1 week.

    1. I made the spiced onion marmalade from epicurious for a cookout and thought it was quite good with burgers and grilled chicken breasts. Here's the link: http://www.epicurious.com/recipes/foo...

      A search on epicurious for onion and marmalade brings up a bunch of additional ones.

      And there is a spiced red onion marmalade in The Flexitarian Table (this month's cookbook of the month). I think some have tried it and there may be some commentary on it. It has red onions, red wine, red wine vinegar, honey, ginger and other spices. Let me know if you want it paraphrased.

      3 Replies
      1. re: karykat

        Thank you! I'll start checking those out.

        1. re: karykat

          I just made the epicurious one [sort of] and it's cooling in frig. I didn't have tomato paste so used two of my own very small ripe tomatoes from the front yard and my ginger is gone all together so that ingredient is missing. I'll report when we slather it on steaks tonight.

          1. re: karykat

            I love love love the Flexitarian Table recipe! It's what I immediately thought of when I saw this post. It's pretty easy to make and well balanced in flavor. Going to use mine up this week so I'll be making a fresh batch soon.

          2. I found this same link on accident flippin around the web.
            Love the sound of this recipe, the copy cat one that a person was trying to duplicate or replicate for her or his dad, don't remember which. Anyway, looks wonderful and easy, I like that.

            1. Here's the link to an onion marmalade recipe on Leites Culinaria. I have made it and it's excellent. I actually participated as a tester on this recipe but they're changing things around on that site, and I didn't see where they had the tester comments.
              http://leitesculinaria.com/7064/recip...

              1. http://splendidtable.publicradio.org/...
                thanks for this one, it looks like I'd die a happy woman.
                I have home grown onions and garlic and shallots and tomatoes, so I'm set there.
                I will omit the currents or raisins as not a huge fan of either.
                this shouldn't take long to get from pot to table.

                1. I like onion marmalade (as we call it in the UK). Must admit I almost always buy it (Tracklements Ltd) but this is a good recipe:

                  http://www.bbcgoodfood.com/recipes/14...

                  As suggested, it's very good with pate - or salami.

                  5 Replies
                  1. re: Harters

                    The recipe on David Lebovitz' site is fabulous: http://www.davidlebovitz.com/archives.... I did not use the cocoa nibs, but imagine it would taste even better if I had. Enjoy your experimenting.

                    1. re: mcuneo

                      I followed the link and got to a place saying "no such thing" or not here.
                      try again imputing what you want. I went into archives, onion marmalade or onion jam and all sorts of other things come up but not onion jam, can you somehow do a link that I'd have more luck with, I know, sorry, I'm a pain in the neck

                    2. re: Harters

                      I bet this recipe could be extra wonderful with Treacle yes?

                      1. re: iL Divo

                        I would doubt it.

                        1. re: Harters

                          why do you say this? some recipes call for balsamic vinegar, which one can make a copycat version of on the sly and some call for brown sugar, what's the difference with treacle? it's just like really dark rich molassas isn't it?

                    3. Thomas Keller's "Bouchon" cookbook has a wonderful onion confit recipe that a friend made for an Independence Day dinner last year (the confit was one of the toppings for a small beef burger, which itself was part of a "flight" of burgers).

                      Found an adaptation online that sounds exactly like what my friend did - it is absolutely heavenly! (Note - the parchment "lid" is an important process. (My friend also put the pot lid on top, I believe.)

                      http://www.melindalee.com/recipearchi...