Wednesday, July 02, 2008

Sweet & Tangy Red Onion Jam



This is a nice condiment I learned to make from Chef Bradley Ogden when I cooked in his San Francisco restaurant many years ago. It is very simple with only a few ingredients, sliced red onions, brown sugar, water and good red vinegar. Start by putting all ingredients in a sauce pan and bring to a gentle simmer, cook for at least an hour or more till the onions get very soft, almost like melting. During the cooking stage, add water to keep the onions covered in liquid. When onions become soft, let simmer till the liquid evaporates and thickens, its now ready! A option is doing a light colored jam using yellow onions, white sugar and white vinegar.


Note: The jam will get better with age and is great with
poultry, pork and oily fish like salmon or tuna.

2 comments:

Sarah said...

I love onions, red ones in particular. This is a recipe I'm sure to enjoy--thank you for sharing it!

Chef Gregory Clausen said...

Good to make in quanity, lots of ways to use it