Onion Jam
Caramelized Onions as an ingredient
Yield: 0
Equipment
- 1 pan, saute, 12 inch nonstick, with lid
- 1 tongs
Materials
- 4 each onion, sweet large
- 10 g salt, kosher
- 24 oz water
- as needed fat, spray-on pan lube
Instructions
- Peel and slice your onions thinly, from root to stem.4 each onion, sweet
- Fire up your pan over high heat.
- Add a bit of lube.as needed fat, spray-on pan lube
- Add your onions. All of them. Yes, it seems like overloading the pan. You'll get over it.
- Add your salt. Rotate your onions to get the salt distributed.10 g salt, kosher
- Cover until the onions are very well sweated. They won't be pushing against the lid any more.
- Agitate your onions to ensure they have some color on the bottom.
- When you start to smell that cooked onion smell, rotate your onions. This is a slow process.
- When the onions have relaxed, add about 6 ounces of water to the pan. Use the onions to scrub off any of the sugars that may be accumulating along the bottom and sides. When the water is all gone. Takes about 10 to 15 minutes.Do it again.24 oz water
- Do it again.
- Do it again.
- Do it again.
- Let your onion jam cool. Place into receptacle, covered and refrigerate.
- No idea how long it lasts in the fridge. Assume 7 days. Mine never makes it that far.
