Onion Jam

Tonight I made Onion Jam. Onion Jam is a great product, but hard to describe. It can be a condiment. It can be a replacement for onions. It can be a flavor enhancer. I plan to use it on top of pork and bread. I plan to use it in soups and tacos. I have lots of plans for it.

To make it, I used Nigella Lawson's recipe for Onion Jam as a basis.

To start, you need time. Lots of time. Additionally, you will need a heavy, shallow pan--it is essential. A v-slicer, like below, is very helpful.
The first order of business is to slice, very thinly, two pounds of onions. I used three large onions and the v-slicer to do it very quickly.

In your shallow, heavy pan, melt on very low heat a Tablespoon of butter mixed with 3 Tablespoons olive oil. Next, pile in your onions and pat them down into the pan.

Keeping the heat on low, add in half a cup of dry Marsala.

Again, pat down the mixture.
Sprinkle the mixture liberally with salt.


The next step is Nigella's. Take a couple pieces of tin foil and create a tight cover immediately on top of the onions.

Then, put the real lid on top of that.

I cooked the mixture for 4 hours. I probably could have only done 2, but I had the time, and what would it hurt? I did check it once an hour and gave it a good stir.

After 4 hours, it looked like this:

Bring up the heat to high and bring to a full boil. Boil off all the liquid and ta-da, you are done.

Of course, it is now 10:00 at night so I wasn't too hungry, but it was tasty. I had a little bit, with a little bit of salt, on a piece of bread.

I froze three small bags of the stuff. Apparently 1/3 cup equals the taste of 1 cup of onion. The rest I threw in the fridge. Tomorrow I'm going to top pork chops with it. Monday I may use it in a soup. I'm pretty excited.