Red Onion Jam

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Yields about 1-1/2 cups.

To learn more, read:
3 Chefs Cook Leg of Lamb 3 Ways
by Luke Mangan
from Fine Cooking
Issue 71
Last Edit Date: 3/6/2013 4:19:23 PM

Make this jam while the lamb roasts. Or make it a day ahead and refrigerate; warm it gently before serving.

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7 Tbs. unsalted butter
2 medium-large red onions, halved and thinly sliced crosswise into half moons (about 6 cups)
1/2 cup dry white wine
6 Tbs. honey
3 Tbs. balsamic vinegar
Sea salt and freshly ground black pepper

Melt the butter in a heavy-based 3- or 4-qt. saucepan over medium heat. Add the onions and cook, stirring occasionally, until they're very soft and stringy looking but not brown, 12 to 15 min. (Reduce the heat to medium low if they start to brown.) Add the wine and honey, reduce the heat to medium low if you haven't already, and simmer, stirring occasionally, until the mixture is thick and jammy, another 20 to 30 min. Remove from heat and stir in the vinegar; season with salt and pepper to taste.

nutrition information (per serving):
Size : per 1 Tbs.; Calories (kcal): 70; Fat (g): 3.5; Fat Calories (kcal): 30; Saturated Fat (g): 2; Protein (g): 0; Monounsaturated Fat (g): 1; Carbohydrates (g): 9; Polyunsaturated Fat (g): 0; Sodium (mg): 40; Cholesterol (mg): 10; Fiber (g): 1;

Photo: Scott Phillips

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by Renegde_in_me, 7/8/2009This Jam was sweet and amazing tasting...I hardly doubt that we will ever serve lamb again without this Red onion Jam. Everyone preferred this over the mint jelly sauce. It was quick to make and reheated easily keeping all the flavors!

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