August 12, 2016
Condiments, Side Dishes, Vegetables,
Onions, Southern, Budget-Friendly, Easy/Beginner Cooking, Dutch Oven, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"This is good served with pork or chicken. Makes 5 cups"
Saute onion in butter and oil in a Dutch oven until tender. Add salt, pepper, and rosemary.
Reduce heat to medium; cook 30 minutes, stirring frequently.
Stir in sugar. Remove from heat and discard the rosemary sprigs.
Serve jam with chicken or pork.
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This is great little condiment. It's very much like regular caramelized onion wearing a Sunday dress. I enjoyed the rosemary flavour and the sweetness. I'm imagining (with mouth watering) a sandwich of thinly sliced steak or roast beef spread with this and a bunch of peppery Arugula on top to balance the sweetness. Nom, nom.
Made for Susie's World Tour
Wow, this onion jam is excellent breezer. We loved it. The jam was quick and easy to make. The sugar from the onions works beautifully with the brown sugar, surprisingly not to sweet. Thank you so much for sharing a new family favorite. Made for Susie's World tour - Pennsylvania Dutch/Amish - Seven Sweets and & Sours Condiment Challenge