Onion Jam

By • June 16, 2011 • 0 Comments



Author Notes: I developed this "jam" for use with meat, poultry and grilled vegetables. It can be served right from the stove or at room temperature. I am sure you will figure out other uses as my family gobbles it up by the gallon.

I developed this recipe when trying to figure out new uses for a marvelous ingredient I found in a middle eastern market - pomegranate molasses. This thick syrup is both tart and sweet and is a fascinating Persian staple. There is also date and grape molasses but they lack the tart component.

I use Bermuda (red) onions because they have a higher intrinsic sugar content then yellow or white onions, but any variety will do.


gpaera

Makes one cup

  • 2 Bermuda onions
  • 2-3 tablespoons Vegatable oil
  • 2 tablespoons Pomegranate molasses
  • 1 1/2 tablespoon Honey
  • 1/2 teaspoon Tobasco or other hot sauce
  • salt and pepper
  1. Peel and thinly slice onions. Saute over medium low heat in oil with salt and pepper until well caramelized. Deglaze pan with a bit of water or red wine.
  2. Add pomegranate molasses and honey and reduce to a jam like consistency. Add the hot sauce to taste. (Try not eliminate the hot sauce as it is an important counter balance to the sweetness of the other ingredients.)
  3. Note: Pomegranate molasses is available at most middle eastern markets and from numerous on line sources.
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