Caramelized Onion And Thyme Jam Recipes

CARAMELIZED ONION JAM

Steps:

• 1. Heat 12 inch skillet on Med Low. Add oil and butter. Stir in onion and sugar. Season with Salt & Pepper. Cover and cook approximately 10 minutes stirring occasionally. If your doubling this recipe, than also double ALL the cooking times.
• 2. Remove lid and increase heat to Med High. Cook until onions are dark brown and quite soft. Approximately 10- 15 minutes.
• 3. Remove from heat, stir in water. Transfer to a food processor. Add rum, vinegar and thyme. Pulse to a jam like consistency. Refrigerate 1 hr or up to 1 week.
• 4. Serve as spread on crackers or as a condiment on a cheese board.

CARAMELIZED BALSAMIC ONION AND THYME JAM

Steps:

• Cut each onion in half. Place onion cut side down on a chopping board and finely slice onions lengthways. Alternatively, slice onions in a food processor with a 2mm slicing disc.
• In a frypan, place the sliced onions and olive oil. Give it a good stir to coat the onions and place on the stovetop on a low heat for 2 minutes
• Pop all remaining ingredients into the pan, and give a good stir to combine. Place on a low to medium heat. You want the onions to be gently simmering in the balsamic mixture.
• Simmer away gently for 45 minutes or until the balsamic mixture had been reduced to a jam-like consistency.
• Cool and place onion jam in a jar and pop in the fridge until needed.

CARAMELIZED ONIONS WITH THYME

Steps:

• Heat the butter and olive oil in a heavy-bottomed pot or pan set over medium-high heat. Peel and slice the onions into rounds while the butter is melting and add them to the pot. Toss to coat the onions and season with salt and pepper, to taste. Turn the heat down to medium and do not cover the pot. You want these babies to get brown! Stir occasionally, for about 10 to 15 minutes, then turn the heat to medium-low. Keep stirring (switch to a spatula or wooden spoon to scrape up the browned bits) until the onions are browned and soft. Add the thyme leaves, toss and remove from the heat. These will keep for 5 days in a covered bowl in the refrigerator. Use the leftovers with eggs, on top of a salad, or straight from the bowl with a fork.