Tuesday, June 14, 2011
The Onion Queen
My recurring onion duties actually probably derive from the fact that I don't mind shedding a few tears while I'm cooking. Cooking isn't baseball- you're allowed to cry. I'm happy to let the other women in the kitchen do things that won't irritate their eyes. So, the onion queen it is. I could do worse.
Lisa's Onion Jam
This isn't really a jam. It doesn't quite congeal. I like to call it jam anyway just to be contrary.
Also- unfussy. Want to use red onions? Go for it. Don't have demerara in the house? Use white or brown sugar. Play with the proportions and flavors. Go wild.
2-3 medium onions, thinly sliced
3/4 cup demerara sugar
3/4 cup red wine
1/2 cup balsamic vinegar
a nice pinch of salt
pinch each of freshly ground black pepper, cloves, nutmeg (optional)
1. Saute onions in oil over med-low heat until they're nice and soft like.
2. Add the rest of the ingredients and simmer on a low heat for an hour, or more if you have the time. The jam is done when the onions are soft and the liquid is slightly syrupy.
3. Burn your fingers while trying to take the pot off the heat. Hop around the kitchen a bit, swearing all the while. Run your hand under cold water.
4. Try again, this time with pot holders.
5. Transfer to empty mustard jars. Why mustard jars? Why not?
The jam will keep for quite a while in the fridge. Eat with everything. Especially in a sandwich with cheese.