Four Jewel Boxes

 

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.