Navidi's Caramelized Onion Jam
Recipe courtesy of Valerie Jordan of Whole Flower Farms in Corvallis, OR
Yield: a little less than 4 cups. Can be frozen.
• 4 medium onions
• 1 cup sugar
• 3/4 cup of your favorite Navidi's White Balsamic Vinegar (try combinations like Gravenstein Apple with Jalapeno or Cara Cara Orange & Vanilla with Honey-Ginger)
• 1/2 cup sunflower oil
• 2 sprigs rosemary
• 2 springs thyme
• salt to taste
Directions: Dice onions, then saute in sunflower oil on medium/high heat for 15 minutes, stirring occasionally, until golden. Turn heat to low, then add sprigs of rosemary and thyme and cook for 3 minutes more, stirring occasionally. Sprinkle 1 cup sugar on top, but don't stir it in. Cook on low for 5 minutes. Turn the heat to medium/high, still refraining from stirring, for 6 more minutes until it turns amber. Turn the heat to low and then stir in 3/4 of the Navidi's White Balsamic of your choice and deglaze well. Cook on low until thick, about 5 minutes. Discard herbs and add salt to taste. Enjoy! Onion jam is a wonderful accompaniment to roasted meats and poultry, grilled salmon and veggies, sandwiches (like grilled cheese!) and pasties, and as a component of cheese/charcuterie boards.