We featured this onion jam last spring and decided to pair it with roasted bronzini and steamed clams. A little sweet, a little savory, it can be eaten plain on bread, but also works with meat, fish, or cheese.
For the recipe:
- 8 spring onions, sliced (white parts only)
- 40 grams of red wine
- 20 grams of balsamic vinegar
- 20 grams of honey
- salt and pepper to taste
Makes an 8 oz jar
Cook the onions over medium heat until they start to caramelize. Salt and pepper to taste.
Add the red wine and continue cooking until the wine is completely absorbed and the onions start to stick to the bottom of the pan.
Add the vinegar and honey and cook for another 5 minutes.
Jar it up and serve cold or at room temperature.