Danielle Oron
Sticky Sweet Vidalia Onion Jam
Have a Happy Independence Day! This is a short recipe for a sticky, sweet, onion jam. It’s good on EVERYTHING. Seriously. The secret ingredient is a bit of white miso paste. Adding the miso doesn’t make it taste like that soup you get in a little plastic bowl at Japanese joints. It just adds depth to the jam. An umami if you may. Don’t listen to anyone that says you can make good caramelized onions in less than 20 minutes. This sh*t takes 40 minutes plus.
Sticky Sweet Vidalia Onion Jam
makes 1 1/2 cups
In a large pan with lid, heat 1 1/2 Tb vegi oil over medium heat. Add 4 thinly sliced Vidalia onions and cover the pan. Cook down for 10 minutes without stirring. Uncover, turn the heat down to low, add 2 Tb brown sugar and 1 tsp salt. Continue to sauté for 20 minutes stirring every so often. Turn the heat back up to medium-high and add 1 1/2 Tb unsalted butter, 1 1/2 Tb white miso paste, 1 Tb balsamic vinegar, and 1 Tb grainy mustard. Sauté for 18-20 minutes stirring frequently while scraping the bottom of the pan until the onions are dark brown and caramelized. Set aside to cool. Enjoy on grilled hot dogs, charcuterie boards, or even with chicken fingers. This will keep in the fridge for up to 2 weeks but bring it to room temp before eating.
