In England, they’d classify this as an onion chutney or onion
pickle. Between the caramelized onion, balsamic vinegar and brown sugar, it’s
definitely sweet enough to call “jam.” It’s a great accompaniment to almost any
meat. Especially good with leftover turkey, in or out of a sandwich. But my
favorite way to use it is over toasted baguette slices, with melted raclette on
top.
Onion Jam
3 fairly large onions, quartered and thinly sliced
2 tablespoons olive oil
3 – 4 tablespoons vegetable stock
3 tablespoons balsamic vinegar
2 tablespoons dark brown sugar
Salt to taste (if the stock was salt-free)
Sauté onions in oil over medium-low heat, stirring, until they’re
soft and golden. Add remaining ingredients. Continue cooking over low heat
until dark and syrupy. Cover and refrigerate for up to a week.