Onion Jam

I like this jam on most anything. Unfortunately because of my FODMAP sensitivity I opted to give this jar of onion jam away to save me from tummy troubles. I welcome anyone who loves onion (and onions love them) to try this out!

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Yields:
About ½ cup jam

2 small onions, sliced very thin

2 tbsp butter

¼ cup brown sugar

½ cup red wine vinegar

S + P

Directions:

  1. Add butter to large saucepan. Cook until butter is melted, browning and very hot.

  2. Add onion and garlic and cook, stirring often, being careful not to burn until most of liquid has been reduced from the onions. This will take about 6 minutes.

  3. Add the red wine vinegar and cook additional 5 minutes until liquid has almost completely reduced.

  4. Add honey, s + p and cook on low heat another 5-10 minutes until jam like consistency is reached.

  5. Cool until ready to serve.

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