This sweet and savory jewel-tone red onion jam, which can be made a day or several days ahead. This is what you want to serve with Chickpea-Zucchini Farinata. It's also good with flatbread, dolloped on grain dishes, and with fresh, ripe tomatoes.
Makes about 2 cups
- 1 tablespoon olive oil
- 2 large red onions
- 1 cup cabernet or other red wine
- ¼ cup agave nectar
- 2 tablespoons balsamic vinegar
- Leaves from a few sprigs of fresh thyme (about 2 teaspoons thyme leaves)
- Sea salt and freshly ground pepper to taste
Peel onions and cut in half. Slice the halves thinly, so they form half-moons.
Heat oil in a large skillet over medium-high heat. Add onions and cook for 10 minutes, stirring, or until onions soften and turn translucent.
Add the cabernet, agave, and balsamic vinegar; stir in thyme. Continue cooking uncovered for 10 minutes, so the liquid reduces and turns syrupy. Stir occasionally to keep onions from sticking.
Cover skillet, reduce heat to low and cook for 15 minutes, or until until mixture becomes jammy. Let cool. Season with sea salt and pepper to taste. Keeps covered and refrigerated for up to 2 weeks.
- Here are more recipes for onions, garlic, and leeks.
- Here are lots more recipes for salsas, chutneys, and relishes.
Ellen Kanner is the Huffington Post’s Meatless Monday blogger, the syndicated columnist The Edgy Veggie, and contributor to publications including Culinate, Bon Appetit, and Every Day With Rachael Ray as well as her own blog.
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