We love this jam with sharp tangy cheeses such as goat or cheddar atop Effie's Walnut Ryecakes...it's a classic.
Spiced Onion Jam
- 2 lg. sweet onions sliced 1/4 in. (5 c.)
- 2 T. canola oil
- 1 T. extra virgin olive oil
- 1 T. coriander seed
- 6-8 whole allspice
- 1 bay leaf
- 1 T. + 1/2 c. sugar
- 1/2 c. water
- 1/2 c. wine vinegar (white or red)
- 1 T. black peppercorns
- 1 t. red pepper flakes
- salt and black pepper to taste
In a large saute pan heat the two oils and add the onions. Toss to coat and cook on medium-high for 4-5 minutes stirring occasionally. Once wilted reduce the heat to medium, add the coriander, allspice, bay leaf and 1 T. sugar and continue cooking and stirring for 6-8 minutes. Add 1/2 of the water as the onions brown and continue cooking for 5 minutes. Add the vinegar and and cook the vinegar down for about 2 minutes. Add the remaining sugar and continue cooking as the onions caramelize and begin to get thick.
Add the last of the water, black peppercorns and red pepper flakes and continue cooking until evenly caramelized and the onion juices are thick and jam-like. Remove from heat and season to taste with salt and pepper.