Balsamic Onion & Garlic Jam
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
4 large onions (recommend Maui sweets)3 large scallions (green onions)1 bulb garlic3 tablespoons extra virgin olive oil, +1 tbsp1 cup balsamic vinegar1/4 cup red wine vinegar1/4 cup honey*Salt & Pepper to taste
Preheat the oven to 350º
Peel and dice all onions. Slice scallions into 1/4" slices, set aside.
Remove outermost papery skin from the garlic bulb and slice off the top to expose the cloves. Set in a small, ovenproof dish and drizzle with 1 tbsp of olive oil and dust with cracked pepper. Roast in the oven, approximately 30 minutes.
While the garlic is roasting, heat the remaining 3 tbsp of olive oil in a LARGE saute pan. Add all diced onions (RESERVE the scallions!), turn the onions to thoroughly coat them in olive oil and sprinkle with salt to extract the moisture from the onion. Cook over medium low heat, stirring occasionally, allowing the onions to caramelize, 30-45 minutes.
Remove garlic from oven and set aside (cover with foil to keep warm).
For the last 10 minutes of caramelization, add the honey to the onions. After this time passes, the onions should been golden brown and the volume will be reduced by about 1/2 - 2/3 and been somewhat soupy/thick.
Add the scallions, balsamic & red wine vinegar, stir to combine thoroughly, increase heat to medium, medium high. Stir every 2-3 minutes, until the liquid is fully absorbed/evaporated. Remove from heat, squeeze garlic bulb to extract the roasted cloves (it will be like a paste) and stir into the onions.
Allow to cool for about 15 minutes before serving. Store in an airtight container in the fridge for up to two weeks.
Serving Size: 30 servings (2 tbsp each)
Number of Servings: 30
Recipe submitted by SparkPeople user BURNEDEVE.
Peel and dice all onions. Slice scallions into 1/4" slices, set aside.
Remove outermost papery skin from the garlic bulb and slice off the top to expose the cloves. Set in a small, ovenproof dish and drizzle with 1 tbsp of olive oil and dust with cracked pepper. Roast in the oven, approximately 30 minutes.
While the garlic is roasting, heat the remaining 3 tbsp of olive oil in a LARGE saute pan. Add all diced onions (RESERVE the scallions!), turn the onions to thoroughly coat them in olive oil and sprinkle with salt to extract the moisture from the onion. Cook over medium low heat, stirring occasionally, allowing the onions to caramelize, 30-45 minutes.
Remove garlic from oven and set aside (cover with foil to keep warm).
For the last 10 minutes of caramelization, add the honey to the onions. After this time passes, the onions should been golden brown and the volume will be reduced by about 1/2 - 2/3 and been somewhat soupy/thick.
Add the scallions, balsamic & red wine vinegar, stir to combine thoroughly, increase heat to medium, medium high. Stir every 2-3 minutes, until the liquid is fully absorbed/evaporated. Remove from heat, squeeze garlic bulb to extract the roasted cloves (it will be like a paste) and stir into the onions.
Allow to cool for about 15 minutes before serving. Store in an airtight container in the fridge for up to two weeks.
Serving Size: 30 servings (2 tbsp each)
Number of Servings: 30
Recipe submitted by SparkPeople user BURNEDEVE.
Nutritional Info Amount Per Serving
- Calories: 39.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 4.0 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.5 g
- Protein: 0.4 g
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