Today I made a batch of this onion jam, and it is delectable.
After I had skimmed off the butter (into a little tub which I popped into the fridge, figuring it would be a fine addition to, say, some roast asparagus) and decanted the rest into two half-pint jars, S. and I stood in the kitchen and shamelessly put our fingers in the pan and licked them clean, again and again. I had originally had the notion of giving one of the jars away, but now I feel some reluctance about that.
What to do with onion jam, or confit, or marmalade, or whatever you might call it? Well, it will obviously be excellent in a sandwich or with bread and cheese -- it would make a superb ingredient in a slightly glammed-up take on a plowman's lunch. Ximena of Lobstersquad (a truly delightful food blog, by the way) reports that it is also very good indeed with scrambled eggs, and I can easily imagine that I would agree. I'm sure it would be lovely with a quiche or frittata or savory souffle, as well. I bet it would be good with pork or roast chicken, too: meateaters should try it and report back!
I doubt I will have any trouble at all consuming this batch, but if you have any other thoughts about what this sweet but savory condiment would complement, by all means pipe up about them. I should note for the record that I used a bit less sugar even than called for in the linked recipe -- only 100 grams -- and as I had neither cassis nor brandy on hand, I used sherry. It was not a problem.