Ladies and gentlemen….
I’m in love.
It’s caramelized onions.
I just can’t get enough!
For real…I thought this little jar would last quite a while.
I was so very, very wrong.
the problem is that they go in EVERYTHING!
Which is less of a problem thing and more of an awesome thing except that now I need more.
An onion that is truly caramelized has a dreamy sweet onion flavor and a silky texture that’s to die for.
The best part?
Pretty much all I did was throw some onions in a pan and let them cook until they got that way.
It’s a thing I never knew I needed..but now I believe you should always always always have them on hand.
Let me share our love story in photos:
Here they are ready to roll!
and we lived happily ever after!
Now the cool thing is…you saved yourself a step.
You know those recipes that say “prep time: 1 hour 4357y9274 minutes” or whatever?
And you know how it’s a lot because you have to caramelize some onions?
Yeah…you’re a plan ahead-er.
Look at you all prepared for life/fancy pants recipes.
And look at you making those mashed potatoes gourmet with a flick of your wrist!
Oh hey, fancy pants omelet…I see you. I see what you did there.
High five, master chef.
Now go eat.
I got this recipe from one of my favorite blogs and I also love her list of ways to use it. I tried at least 5 of these already and they’re all amazing:
So, what does one do with Caramelized Onion Jam? Let’s brainstorm!
- put it on a pizza with Gorgonzola and pears
- add it to crostini with figs and goat cheese & prosciutto
- put it on a steak sandwich or burger with a grainy mustard
- add it to pasta with roasted tomatoes and peppers
- stir it into your mashed potatoes
- shove some in your grilled cheese
- put some on a hot dog
- make an arugula salad with it
- add it to a baked potato with sour cream
- add it to an omelet with mushrooms
- stand in front of your fridge and eat it directly from the jar
Caramelized Onion Jam
- 1/2 cup extra virgin olive oil
- 2 lbs. onions, thinly sliced
- 1/2 cup low sodium chicken stock (or veg stock or whatever)
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon brown sugar
1. In a medium sauce pan, heat oil over medium heat and cook onions covered, stirring occasionally until translucent (about 15 minutes).
2. Add stock, vinegar, and sugar and cook uncovered, stirring occasionally until onions are caramelized, about 30 minutes.
3. Season with salt and let jam cool completely. Jam will last in the fridge covered for up to two weeks.