With only two or three days that reached the 90’s, Chicago didn’t have much of a summer. Some people are crying over their lack of sun tanning time or the pair of shorts they only got to wear once, but personally, I fear the broadening hole in the ozone and am addicted to SPF. Here’s a picture of me enjoying one of our few summer days.
But now Fall is here! We can eat apples and pumpkins again and wear jackets! I don’t know about you, but one of my favorite ways to celebrate this or any season is with a cheese board.
Let’s get some cheddars and Comté up in here with a couple slices of apple and some of this sweet and savory onion jam.
The learning Curve:
Mix up your onions. If you use only sweet onions, the jam can get a little gummy. Use all or mostly yellow onions.
Stir often. As the onions go from soft to browning, be sure to stor them every 10 minutes or they will turn into part of your cast iron skillet.
For more tips on making onion jam, visit this link for a tutorial by America’s Test Kitchen.
- 1 1/2 Tablespoons extra virgin olive oil
- 4 onions, at least half yellow
- 1/2 C red wine
- 1/4 C sugar
- 1/8 C red wine or balsamic vinegar
- S + P
- cast iron skillet with tight lid or dutch oven
Adjust oven rack to the lower middle position. Heat oven to 400° F.
Generously coat dutch oven or skillet with olive oil. Heat remaining oil in the pan over medium heat. Once the oil is shimmering, stir in the onions and salt liberally, which will draw out moisture and keep the onions from burning. Cover the pan with a tight fitting lid and cook for an hour, stirring in between.
Once the onions have decreased in volume by about half, remove from the oven and stir thoroughly. Place back in the oven and cook for 1 – 1 1/2 hours, stirring every 10 – 15 minutes, until the onions are brown and about a quarter of their original volume.
Let onions cool and transfer to a cutting board. Chop into 1 ” pieces and add back to the skillet on low heat. Add wine, sugar, vinegar and a pinch of salt and pepper. Cook until your spoon leaves a distinct trail when dragged along the pan. This will take 8 – 10 minutes. Remove from heat and cool to room temperature. Store in an air tight container for 2 weeks.
Use on sandwiches or add to a cheese plate. Or top a wheel of brie with a couple tablespoons of jam and nuts and bake it up.