Onion Jam

Inspired by a meal at Alchemy Wine Bar in Galway, Ireland, there was no doubt that I needed to whip up an onion jam when we returned home.  It was an important accompaniment to the quiche I enjoyed at Alchemy and I was sure there would be other uses.  Oh, yes, there are – pizza topping, burger topping, sandwich filling, etc.

Ingredients

2 tablespoons olive oil
6 small yellow onions (about 2 pounds), sliced
4 sprigs fresh thyme, or a pinch or dried thyme
1/ 2 cup stock, beef, chicken, or vegetable
1/2 cup white wine
1 teaspoon balsamic reduction, or 2 tablespoons balsamic vinegar
1 tablespoon brown sugar
pinch salt

Directions

• Over medium heat, add oil and onions to a frying pan
• Saute until translucent, stirring occasionally
• Add remaining ingredients, reduce heat to medium low, and simmer, continuing to stir until onions are caramelized and liquids have cooked down
• It’s ready to serve

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.