I love using onions this way because not only do they taste incredible, but the transformation of the strong tangy + spicy onion taste to the buttery sweetness of caramelized onions is mind-blowing.
For this jam, I relied on the onion’s own sweetness and just a hint of maple syrup to give it a more robust flavor, but you could actually make this without any added sweetener; just reduce the amount of vinegar if you do, otherwise it’ll be too vinegary (it would still be a beauty, though!).
The best thing is that you can keep this jam in the fridge for months, as long as you use clean utensils every time you take some and you don’t cross-contaminate it with any other condiments or food. It should last you at least 2 months. You can make a huge batch of this and use it during the coming weeks.
Instead of Spanish onions, you can use white or red onions. The sweetness might vary, depending on which you use, so make sure you taste it and adjust the maple syrup as necessary.
Substitute white wine vinegar with sherry vinegar for more of a nutty and spiced flavor.
For this onion jam, you’re going to need:
Large pan
Rubber Spatula
Chef’s knife
Cutting board
Use this onion jam:
On dressings and in dips
In sandwiches
With vegan cheese
As a condiment for soups and stews
For canapés
To make maple onion purée
10ml extra-virgin olive oil
525g Spanish or Vidalia onion (about 3 medium pieces), brunoise
5g sea salt
60ml maple syrup
40g white wine vinegar
Fresh thyme, chopped, to taste (optional)
Fresh rosemary, chopped, to taste (optional)
Heat a large pan over medium flame and add olive oil and onions. If using thyme or rosemary, add them too. Cook on medium flame for 30 minutes, making sure to stir often ( I recommend using a rubber spatula) to prevent the onions from burning and to make sure they caramelize evenly. At first, the onions will smell very strong raw and sulfuric, but over time they’ll start caramelizing and smell sweeter and sweeter. Add salt after 5 minutes.
The onions should look golden brown and should be starting to stick to the pan. At this point, most of the water has evaporated and you can add the maple syrup and vinegar. Cook for 3 more minutes, or until glossy. Remove from heat and transfer to a glass jar. Store in the fridge for up to 2 months.
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