Balsamic Onion Jam

This delicious jam adds an incredible pop of flavor that is great on sandwiches, pizza and galettes. It is Tom Colicchio’s, owner of ‘wichcraft, recipe. While it takes awhile to cook, it is not labor intensive and keeps in the fridge for a few weeks.

Balsamic Onion Jam

This delicious jam adds an incredible pop of flavor that is great on sandwiches, pizza and galettes. It is Tom Colicchio’s, owner of ‘wichcraft, recipe. While it takes awhile to cook, it is not labor intensive and keeps in the fridge for a few weeks.

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Prep Time 5 minutes mins

Cook Time 1 day d 16 hours hrs

Total Time 45 minutes mins

Phe: 9.9 mg

Servings: 8.5 TBSP

Course: Dinner, Sides

Calories: 45.5

Ingredients Method Nutrition

Nutrition

Serving: 1Tbsp (18 g)Calories: 45.5kcalProtein: 0.388gPhe: 9.9mgPKU Exchanges: 0.66exch

Ingredients

  

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• 1 tablespoon Olive Oil
• 2 cups Red Onions (2) thinly sliced
• 1/2 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 1/2 tablespoons Sugar
• 1/3 cup Balsamic Vinegar

Method

 

1. Heat the oil in a medium skillet over medium heat. Add the onions, salt and pepper. Cook for about 15 minutes until the onions are soft and starting to brown, stirring occasionally.
2. Add the sugar and reduce heat to medium low, stirring frequently, for about 5 minutes until the onions appear brown and fairly dry.
3. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 20 minutes, adding a little water here and there if they get too dry and to deglaze the pan.
4. Serve warm or at room temperature. The jam will keep for several weeks in the fridge.

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