Another recipe inspired by an old issue of Food and Wine, but I made some major changes to it. Firstly, you do not need to put onion jam through a blender. The chunkiness is what gives it character-otherwise you might as well roast and mash some garlic. What's more, I added sugar and herbs.
My favourite onion jam involves Port and butter, but this suited the eggplant dish I was serving it with.
You Will Need:
2 large onions, chopped
6 cloves garlic, chopped
1/4 cup olive oil
1 tablespoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
In a large pot, cook the onions, garlic, sugar and oil over low heat, covered stirring occasionally to prevent sticking. It should take about an hour for the onions to carmelise. 15 minutes before the hour is up, add the salt and spices.
Transfer to a shallow dish and chill quickly, then transfer to jars. Use within a week, and keep chilled. Makes just about a pint.