Red Onion Jam
Pile these over thinly sliced steak on a soft onion roll for a delicious sandwich.
- Yield: Makes 1 1/4 cups
Source: Everyday Food, April 2007
- 2 tablespoons olive oil
- 3 medium red onions (about 1 1/2 pounds), halved lengthwise and thinly sliced
- coarse salt and ground pepper
- 1/2 cup red-wine vinegar
- 1/4 cup sugar
In a large saucepan with a lid, heat oil over medium. Add onions, season with salt and pepper, and toss to coat. Cover and cook, stirring occasionally, until onions are very soft, 20 to 25 minutes.
Add vinegar and sugar; simmer over medium-low heat, uncovered, stirring occasionally, until syrupy and jam-like, about 30 minutes. Let cool.