We like onion jam, yes we do

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.

Comments

[Elsa]

Mmmmm, onion jam. When I was younger, my mother used to keep a jar on hand to serve as a lickety-split cocktail snack; just plop some onion jam alongside some cream cheese or goat cheese and a stack of crackers. Guests snarfle it up. Who wouldn't?

It's also a lovely sandwich with - of course - cream cheese and tomato or avocado. Mmm.

[redfox]

Oh, mmmmm. I can't wait for tomato season (except that there's really quite a lot I need to get done before August, so it's just as well that it's not quite around the corner yet).

[lindy (a/k/a mum)]

The cream cheese thing is a truly great idea- and it is an excellent regular cheese condiment, too-especially in a ploughman's lunch type arrangement.I love this stuff.

[ben wolfson]

Adding some hot pepper to the onions early on is advisable, even if it does detract from the range of potential applications.

And for heaven's sake, use honey, not sugar.

[redfox]

Hot pepper sounds excellent, but I'm not convinced by your honey advocacy. I don't think I want my onion jam to taste like honey, I just want it to taste sweeter than it would without the sugar.

[Elsa]

Mmm mmm mmm, Having made my third batch last night, I'm in a fine position to confirm: this is good stuff.

Thanks to you and Ximena for spurring me to try it out. It's far easier to produce than I would have thought. I'll be giving away some jars as holiday gifts this year.