Today I found myself walking among sparkling and festive Christmas trees at Lowe's (yes, they are already up!) and daydreaming about holiday jams, jellies, and cookies. What could be more delightful than a gift from the heart? Cooking is an act of love, for your family, friends (4 -legged too), and for yourself. Without love, well, food is just a way to quiet the grumblings of an empty stomach.
Gifts from the Kitchen: A fantastic collection of edible gifts is breathtaking and motivational, with page after page of eye-popping photographs. My primary reason for purchasing the book was to surprise Maggie May with dog biscuits (page 52) since grad school and work have cut back on the time I can spend with her. However, a frantic search of the pantry does not turn up a required ingredient (wheat germ). So onion jam it is. Onion jam makes a great addition to chili, sandwiches, and hamburgers. This recipe makes approximately 2 cups.
Onion Jam
Ingredients- 2 lbs/900 g red onions (or white)
- 6 tablespoons butter
- 1/4 cup granulated sugar
- 1/2 cup red wine vinegar
- 1 cup dry or semi-dry white wine
- salt and pepper
Preparation
Cut the onions in half and slice each half into very thin slices.
Heat the butter in a large skillet over high heat and add the onions.
Five minutes in, it is still a pretty pink color. After ten minutes, the onions start to look brown rather than pink as shown in the recipe book, so I lower the heat. At this juncture, I see all my good intentions going up in smoke.
Add the vinegar and white wine and bring to a simmer. Next, add a little salt and pepper to taste. I am a completely surprised because the instructions say cook uncovered for one hour. My onions are already brown, and I don't think another hour in the skillet is going to help them any. Note to self: always read the entire recipe before you start cooking.
After an hour of cooking, the onion jam is still very fluid.
Overnight, the mixture reduces and takes on a jam-like texture. I am relieved that it actually looks like jam today. The recipe says to taste and season to individual preference.
I am not disappointed that things didn't turn out as expected. Something wonderful happens every time you venture out of your comfort zone. My onion jam is not exactly visually appealing , but it absolutely melts in my mouth. And that is truly wonderful.
