Red onion jam
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/2 cup red wine vinegar
- 1/2 cup honey
- kosher salt and freshly ground black pepper
- 2 cups dry red wine
- 1/4 cup vegetable or canola oil
- 4 large red onions halved, peeled, and cut into thin (1/4-inch) slices
- juice and a few grates of zest from 1 lemon optional
- Carbohydrate 187.980658065262 g
- Cholesterol 0 mg
- Fat 1.25333333333333 g
- Fiber 13.5788330204089 g
- Protein 12.418730000324 g
- Saturated Fat 0.0365866666666667 g
- Serving Size 1 1 Recipe (2017g)
- Sodium 2475.8954156474 mg
- Sugar 174.401825044853 g
- Trans Fat 1.11744 g
- Calories 1125 calories
In a medium saute pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat while you prepare the gastrique. In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.
