Wednesday, June 16, 2010
Posted by Cocina Savant
Like many delights from the kitchen, making jam is not nearly as daunting a task as you may think. Just keep stirring! This onion jam recipe yields a buttery onion spread that offered a burst of sweetness and delectable onion flavor that will make even a piece of dry toast dance across your palate.I used vidalia onions for this recipe because they are sweeter and have a higher water content. More natural juice means you don't need to add liquid and more onion flavor.
Although there are plenty of alternatives you could throw in our substitute, for this batch I wanted a strictly aromatic onion jam with a nice caramel color and a burst of sweet onion flavor.
3 lbs Vidalia Onions, halved and quartered
1/4 Cup Olive Oil
1/2 tbsp salt
1/2 Cup Brown Sugar
2/3 Cup Sugar
2 tbsp vinegar
1. Place oil and onions in medium stock pot. Season with salt and stir onion quarters to coat with oil. Place over medium heat and cover with tight fitting lid. Allow onions to cook 20-30 minutes until tender, checking s little as possible.
2. Add both sugars and vinegar. Stir to dissolve and coat onions evenly.
3. With medium heat, using a wooden spoon stir occasionally at first, and more often as it gets closer to being done. As you stir, use the spoon to begin squashing onions. Continue cooking and stirring until you reach desired consistency.
4. Place in glass jars, allow to cool, and seal.
There are a plethora of options for you to choose from as you decide where to use your delicious homemade goodies. I already have plans to use it on a bacon tomato foccacia and am contemplating a savory thumbprint cookie. But, since we weren't going to be able to try them until this morning, I choose to use them in our breakfast fare atop some warm rosemary scented scones. Whatever you choose to use it on, you and whoever you choose to share it with will be delighted.
Rosemary Scented Scones
The rosemary in these provides a subtle herbaceous note that pairs beautifully with a slightly sweetened scone on its own, and becomes a delectable breakfast treat with the extra sweetness and onion goodness from your own onion jam
1 Cup All Purpose Flour
1 Cup Whole Wheat Flour
2 Tsp Baking Powder
1/4 Cup Sugar
1 Tsp Dried Rosemary Powder
4 Tbsp Butter
1/2 Cup Half & Half plus additional for brushing
Himalayan Pink Sea Salt for Sprinkling
1. Preheat oven to 425. Line baking sheet with baking mat. Mix flours, baking powder, sugar, and rosemary in bowl to combine. Cut in butter until mixture resembles crumbs.
2. In a separate cup, mix egg and half & half. Once combined well pour over dry ingredients and stir until mixture just comes together.
3. Remove mixture from bowl (there may be some dry ingredients left behind, don't worry), and pat into a circle on baking sheet. Cut circle into 4 or 8 wedges depending if you want small or larger scones.
4. Separate across baking sheet and brush with half & half. Sprinkle with pink salt and place in oven.
5. Cook 10-15 minutes until golden brown.