That caramelized red onion jam Tyler had on his pork chop yesterday at Doc Ford’s Rum Barb & Grille was so good, I decided to try to recreate it today to enjoy with our steak for dinner.
While it takes a little patience, the time invested pays off. It was delicious. Again.
(Kay, I used the olive oil and balsamic vinegar you gave me for Christmas. Yum!)
Try it for yourself.
Caramelized Red Onion Jam
- 2 large red onions, peeled and thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon Homemade Gourmet Pepper Pizzazz (or freshly ground pepper)
- 1/4 teaspoon tarragon leaves
- 1/4 cup balsamic vinegar
- Melt butter and olive oil in a non-stick saute pan over medium heat. Add onions and saute over low heat for 15 minutes, stirring occasionally.
- Add honey, salt, pepper and tarragon. Stir to combine. Continue to cook over low heat for 15 minutes, stirring a bit more frequently.
- Add vinegar. Simmer for 30 minutes, stirring periodically.
- Serve as an accompaniment to pork or beef. Would also be good on toast or bruschetta (like marmalade!); I’m going to try the leftovers on an egg sandwich tomorrow morning.
P.S. If you’re a Twins fan, follow me on Twitter tomorrow. I’ll be attending my first spring training game of the year and I’m intending to tweet like a fanatic!