Best Balsamic Onion Jam Recipes

ONION TARTS WITH BALSAMIC ONION JAM

Steps:

• In a large skillet, saute onions in 1/4 cup butter until softened. Add 3 bay leaves, 1 sage sprig and 1 thyme sprig. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown. Add garlic; cook 2 minutes longer. Discard bay leaves, thyme and sage. Cool slightly., Place onion mixture in a food processor; cover and process until blended. Transfer to a small saucepan. Add the vinegar, brown sugar, molasses and remaining bay leaves, sage, thyme and butter. Bring to a boil; cook and stir until thickened, about 10 minutes. Discard bay leaves, sage and thyme., Unfold puff pastry; cut into 1-1/2-in. squares. Transfer squares to greased baking sheets. Dollop a scant teaspoonful of onion jam in the middle of each square; sprinkle with 1/2 teaspoon cheese., Bake at 400° for 10-15 minutes or until golden brown. Serve warm or at room temperature.

CHICKEN BREASTS WITH BALSAMIC ONION JAM

Steps:

• Cut up the chicken into chunks, larger than bite size but not too large.
• Mix the flour with the paprika, ginger, black pepper and 1 tablespoon brown sugar.
• Coat the chicken with the flour mixture.
• Fry the chicken in the olive oil in one layer, turning to brown both sides.
• You may have to do this in batches, removing the browned chicken to a separate plate.
• Add some fresh oil to the pot (you can leave in what's in there).
• Fry the onions, constantly stirring, until caramelized.
• Add the vinegar (stand back, the vapors can really get you).
• Then add the water.
• Keep cooking until the sauce is reduced to a jammy consistency.
• Add the brown sugar and stir until dissolved.
• Add the fried chicken pieces and stir to completely coat and heat through.
• Serve with some plain rice or couscous.

BACON BURGERS WITH BACON-ONION-BALSAMIC JAM

Steps:

• Make the Jam In a heavy-duty 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet. Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes. Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. Simmer, uncovered, until the liquid has thickened and most of it has been absorbed, 2 to 4 minutes. Transfer to a small bowl and let cool slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving. Make the burgers With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression. Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Grill the burgers over direct heat until grill marks form, 4 to 5 minutes (move them to indirect heat if any flare-ups occur). Flip the burgers and cook for 4 to 5 minutes more for medium (a faintly pink center). For more well done, cook an additional minute. Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form,about 1 minute. Serve the burgers on the

BALSAMIC ONION JAM (SERVE WITH FILET)

Steps:

• In large skillet over med high heat warm the butter and olive oil. Add onions and salt. cook until tender have reduced in volume by 1/2 about 10 minutes, stirring frequently to avoid burning. Stir in vinegar, sugar and currants. Reduce the heat to medium low and cook until the onions become jam like and most of the liquid has evaporated about 35 minutes. Remove from the heat and let cool to room temp. The jam will thicken as it cools. May be made up to 2 days ahead; keep refrigerated. Bring to room temp before serving. Prepare grill for direct cooking over med heat (350 to 450). Lightly brush steaks on both sides with oil and season with salt/pepper. All steaks to stand at room temp for 15 to 30 minutes before grilling. Lightly brush one side of the baguette slices with oil and grill them over direct medium heat until toasted. 1 to 2 minutes grill one side only. Allow to cool and then rub the grilled sides lightly with the garlic. In small bowl combine the cream ingredients. Cover and refrigerate until ready to use. Grill steaks over medium direct heat with lid closed as much as possible until cooked to desired doneness. 12 to 14 minutes for medium rare turning once or twie. Remove from the grill and let rest for 3-5 minutes and cut steaks into 1/4 inch slices. Spread a layer of jam on each piece of toasted baguette. Place a slice of meat on the jam and top with small dollop of the horseradish cream. Sprinkle with chopped fresh chives, if desired.

BALSAMIC ONION AND ROASTED GARLIC JAM

Steps:

• Chop onions Cook onions in olive oil and butter Squeeze garlic out of casings and cook for another 10-15 min. Add rest of ingred and cook for another 15-20 min until golden. Serve with cheese

BALSAMIC ONION JAM

Steps:

• Cut the onions in half and slice thinly crosswine - 10 heaping cups
• Heat oil and add onions. Stir in bay leaves. season with salt and pepper. Cook x 15-20 min
• Add remaining ingred. Simmer x 20 min. Remove the bay leaves. Add more salt and pepper if necessary
• Keep cooking until jammy consistency.