Recipe by WENDYMARIE37
"A family favorite. Expect a few wrinkled noses maybe at the title, but result is worth the effort. Maybe not for beginning cooks since there's a couple potentially tricky steps. Serve a cup of jam over a bar of cream cheese with crackers, or as a spread for meat sandwiches. Keep in refrigerator in covered container for up to two weeks."
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onion, coarsely chopped
ground black pepper to taste
red wine vinegar
When I added the onions to the pan, the sugar syrup pretty much seized to a big clump (I suspect from the water in the onions). I just kept breaking it apart, and it finally melted down. After that, it took about 40 minutes to reach the jam consistency, but it was worth the wait. We had this on sliders, and it was so good. I have some leftover, so I'm going to try it on a cream cheese chunk to have with some crackers. Good job Wendy Marie. UPDATE 4.16.12 Made another batch of this, and slathered it onto a ciabatta roll with turkey, swiss cheese, lettuce & tomato. It was delicious.
Omgosh! First I tried making this with brown sugar.Bad move, Burned it! Second time I used white sugar, turned off the flame on stove and it Burned again! 3rd X was a charm. This was Really good! I grilled brauts and ate them with flour tortillas. Liked the sweet n sour relish on dogs. Thank you Wendy Marie
I did like it. However, it didn't look very pretty. I don't think it ever REALLY jells like jam. So be carful to not over cook it. I probably over cooked! If I was to have a BBQ and invite family and friends, I would make it again. Yet, 4 cups of onion only made a little over 8oz. Also, my sugar seized up also and I just kept on it . . . it all breaks up!
This is so good! Used plain old yellow onions (because that's what I had on hand) and it turned out delicious! Gave this four stars because I just changed the way I cooked it - I was nervous to add sugar to hot oil so I added the onions to the oil and let them just start to carmelize. Then I added the vinegar, s+p and brown sugar, and let that cook down to that jam consistency. Yummy! Will definitely be making this again!
Ive made this a handful of times now,with the only change being 2 tsp minced garlic added. First few times I followed directions exactly as is. The other day I did it a bit differently, and I think it came out better. I sauteed the onions first, and once they turned translucent, I added BROWN sugar to them, and a dash of Worcestershire. I find that this gave it a richer taste, and helped it set up better in the end. If your a fan of caramelized onions, this is a jar to keep in the fridge! Don't be afraid to make chopping onions a family affair, because I guarantee you'll want to make more than one jar (works out be about 7-8 smaller onions per 12 oz jar when cooked down)!
Searched through many recipes and decided on this because it was easy. WOW!! It's a keeper. I also agree with another reviewer,next time will chop onions smaller. I'd suggest a 1/4" dice. Mine were 1/2" so halfway through the cooking process, I used a hand masher and mashed them finer. Only had 1/4 cup of red wine vinegar so used apple cider vinegar to make 1/2 cup. Can't be rushed though, it did take about an hour and half from start to finish and worth the time. Enjoy!
I didn't have red wine vinegar but had balsamic so used that instead. This was quite good - except using the balsamic causes the mixture to turn almost black. I'm going to use it at an upcoming July 4th cookout to accompany a cheese board.
This is so good! My onions took about two hours to reduce to a thickened consistency. Great caramelized onion flavor. I enjoyed it first with some turkey kielbasa. Will keep on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 16
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