Besides garlic, I love onion, especially when they are caramelized. It can go well on almost anything. You can place the onion jam on some toasts, grilled cheese sandwiches, burgers and even pizzas. Yes, I saw Frank Pinello uses it for his white pizzas. Maybe in the future, I will be paying homage to his pizza. Anyway, I am using a combination of yellow and red onions. I like the contrast. The key is to be patience as the heat has to be low, or you will burn your onions. It will take between 40 to 50 mins. So, be patient. It will pay off.
(Make 1 cup)
Canola / Peanut / Vegetable Oil, 2 TBSP
Yellow Onions Thinly Sliced, 2 Large
Red Onions Thinly Sliced, 2 Large
Sea Salt, Pinch
Black Pepper, Pinch
Demerara Sugar, Pinch
Unsalted Butter, 3 TBSP
Vegetable Stock, 1/4 Cup
Maple Syrup Preferably Grade 'A', 2 TBSP Adjust To Preference
High Quality Balsamic Vinegar, 1 TBSP
Cast Iron Skillet / Pan
In a skillet over medium heat, add oil.
Once the oil is heated, add in the onions.
Season with salt, pepper and sugar.
Saute until translucent.
Add in butter.
Saute until the butter has melted.
Add in vegetable stock.
Turn the heat down to low.
Bring it up to a slow simmer.
Continue cooking until the onions are deep dark brownish in color, it should take about 40 to 50 mins.
*If the onions dry up, you can add more butter and vegetable stock.*
Saute every 5 mins to prevent burning.
Add in maple syrup and balsamic vinegar.
Saute until well combined.
Remove from heat.
You can store the onion jam chilled in a sterilized jar for a week.
You can use the onion jam on toast, grilled cheese sandwich or burger.