Use this jam as the base for a flatbread, whisk it into an omelet, or try it on top of a juicy burger.
Vidalia Onion Jam
Makes about 1½ ups
- 2 tablespoons unsalted butter
- 6 cups chopped Vidalia onion (about 5 medium onions)
- 2 cloves garlic, minced
- ½ teaspoon kosher salt, divided
- ¼ teaspoon ground black pepper
- 3 tablespoons distilled white vinegar
- 2 tablespoons firmly packed dark brown sugar
- Blue cheese and crackers, to serve
- Heat a 12-inch cast-iron skillet over medium-high heat. Reduce heat to medium; add butter, stirring until butter is melted. Add onion, garlic, ¼ teaspoon salt, and pepper; cook, stirring frequently, until onion is golden brown and softened, about 10 minutes. (Onion will not be tender at this point.) Stir in vinegar and brown sugar. Reduce heat to medium-low; cover and cook, stirring occasionally, until onion is very soft, about 1 hour and 15 minutes.
- Stir remaining ¼ teaspoon salt into onion mixture. Let cool.
- In the work bowl of a food processor, pulse onion mixture until finely chopped. Serve warm or at room temperature with blue cheese and crackers. Store in an airtight container in the refrigerator for up to 1 week.