Local and Seasonal Recipes, Menus and More
||Onion Jam with
Sherry and Thyme
2 1/2 pounds yellow onions, about 8 cups sliced
2 Tablespoons olive oil
6 sprigs thyme
1/2 cup fino sherry
4 Tablespoons demerrera sugar
2 Tablespoons sherry vinegar
pinch salt (optional)
pinch red pepper flakes (optional)
Peel onions, halve lengthwise and slice
into very thin crescents.
Heat oil in heavy-bottomed pan over
medium heat. Stir onions well to coat with oil.
Reduce heat, add thyme and sauté until onions
start to brown, stirring occasionally.
take 30 minutes and should not be rushed.
Add sherry and sugar, stir and cover.
Cook covered for one hour, until onions are
completely cooked and have released their water.
Uncover and continue to cook, stirring
once in a while, until liquid is reduced.
thyme stems. Add vinegar, stir and cook
additional 15 minutes.
Remove from heat, taste
and season if desired.
Store refrigerated in glass jars for up to
To freeze place 1/4 cup sized dollops
on a parchment covered cookie sheet,
in freezer until hard, then remove dollops from
cookie sheets and store in freezer bags.
room temperature or in the microwave.
Copyright © 2014 Stefanie Samara Hamblen